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–+ servings

Caramel Crumble Milkshake

Caramel crumble milkshake topped with whipped cream and cherry
A thick vanilla milkshake with caramel, butterscotch, and toasted homemade blondie pieces. Makes about two generous servings, with extra crumbles for topping or another batch.
Marina Sestan
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Serving Size 2 milkshakes

Equipment

Ingredients

Blondie crumbles

  • ½ cup unsalted butter, melted 113 g
  • ½ cup plus 2 tablespoons packed brown sugar about 133 g
  • 1 large egg
  • 1 teaspoon vanilla extract 5 ml
  • ¼ teaspoon salt 1.5 g
  • 1 teaspoon baking powder 4 g
  • 1 cup all-purpose flour 120 g

Milkshakes

  • 3 cups vanilla ice cream 710 ml by volume
  • ½ cup cold whole milk 120 ml
  • ¼ cup caramel sauce 60 ml
  • 2 tablespoons butterscotch sauce 30 ml
  • 1 teaspoon vanilla extract 5 ml
  • ½ cup completely cooled blondie crumbles from the batch above

Optional toppings

Instructions

  • Preheat the oven to 350°F (175°C). Grease the loaf pan.
  • Whisk the melted butter and brown sugar together. When lukewarm, whisk in the egg and vanilla.
    Egg added to the butter and brown sugar mixture for blondie batter.
  • Fold in the flour, baking powder, and salt just until combined. Spread the thick batter evenly in the pan.
    Flour added to the blondie batter before folding just until combined.
  • Bake for 25–30 minutes, until lightly golden with a set center. A toothpick should show moist crumbs without wet batter.
    Thick blondie batter spread evenly in a loaf pan before baking.
  • Cool for about 15 minutes, until safe to handle. Break into small pieces and spread in one layer on a foil-lined metal baking sheet.
    Golden baked blondie in a loaf pan before breaking it into pieces.
  • Broil at least 6 inches below the element, following your oven’s instructions. Watch continuously and check every 30 seconds. Turn as needed and remove when golden brown. Remove smaller crumbs first if they brown sooner.
    Toasted blondie crumbles perfect for caramel milkshake topping.
  • Cool the toasted crumbles completely before blending the milkshakes.
  • Add the milk, ice cream, caramel sauce, butterscotch sauce, and vanilla to a blender. Blend just until smooth. Stop the blender before scraping down the sides if needed.
    Vanilla ice cream, milk, caramel sauce, and butterscotch sauce in a blender before blending.
  • Stir in ½ cup of completely cooled blondie crumbles by hand. Divide between two glasses, add optional toppings, and serve immediately.
    Toasted crumbled blondies topping a caramel milkshake

Notes

  • Broiling: Use foil on a suitable metal sheet, never parchment. Broilers vary, so watch the color rather than relying on a fixed cooking time.
  • Cooling: Warm crumbles melt the ice cream. Wait until they are completely cool before making the base.
  • Consistency: Add milk by the tablespoon if too thick. Briefly blend in more ice cream if too thin. Make adjustments before stirring in the crumbles.
  • Leftover crumbles: Only ½ cup of the batch goes into the milkshakes. Store the rest airtight for up to 3 days at room temperature or 1 month in the freezer. Thaw before using.
  • Serving: The pieces soften once mixed in. Add them just before serving and reserve a few for the topping.
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