Salted Caramel and Chocolate Chip Milkshake Recipe

Jump To Recipe
Avatar Author's default profile picture
Noah Published: May 26, 2021 Modified: May 31, 2021

How To Make Salted Caramel and Chocolate Chip Milkshake

This milkshake recipe brings together vanilla and chocolate ice cream and some rich caramel syrup. It’s the perfect drink for some summer indulgence.

Preparation: 10 minutes
Cooking:
Total: 10 minutes

Serves:

Ingredients

  • 4scoopsvanilla ice cream
  • 2scoopschocolate ice cream
  • ¾cupwhole milk
  • cupcaramel syrup
  • sea salt,(for topping)
  • 1tbspnesquik chocolate powder
  • 2tbspminiature chocolate chips

Instructions

  1. In a large blender, combine the vanilla ice cream, chocolate ice cream and whole milk. Blend until smooth.

  2. Add in the caramel syrup and Nesquik chocolate powder, and pulse to incorporate.

  3. Pour equal amounts into 4 glasses. Top each glass with a drizzle of salted caramel syrup and sprinkle some sea salt on top.

  4. Sprinkle half a tablespoon of miniature chocolate chips on top of each glass.

  5. Enjoy immediately.

Nutrition

  • Calories: 197.67kcal
  • Fat: 6.75g
  • Saturated Fat: 4.08g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 1.42g
  • Polyunsaturated Fat: 0.23g
  • Carbohydrates: 32.71g
  • Fiber: 0.57g
  • Sugar: 29.78g
  • Protein: 2.81g
  • Cholesterol: 15.84mg
  • Sodium: 248.71mg
  • Calcium: 118.17mg
  • Potassium: 180.61mg
  • Iron: 0.31mg
  • Vitamin A: 50.67µg
  • Vitamin C: 0.20mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Shake Recipes

Pudding Milkshake Recipe
Shake

Pudding Milkshake

A tall glass of sugary goodness with a creamy texture…
Total 5 mins
Oreo Milkshake Recipe
Shake

Oreo Milkshake

Drink up a creamy milkshake that’s filled with yummy, crushed…
Total 5 mins
Advertisement
Continue Reading Below
Comments

    Leave a comment

    Replying to