I love how a Dulce de Leche Milkshake turns simple ingredients into something spectacularly indulgent. This shake marries creamy vanilla ice cream with rich caramelized dulce de leche for a silky, deeply flavored treat I make for quick desserts and warm-weather treats. If you enjoy rich, custardy desserts, you might also like my take on decadent dairy-free pistachio tres leches, which highlights similar creamy textures in a different way.
Why Make This Recipe
- It’s fast: ready in about 5 minutes using a blender, perfect when you want a decadent dessert now.
- Crowd-pleasing flavor: dulce de leche adds a caramel depth that feels gourmet without fuss.
- Easy ingredient list: mostly pantry and freezer staples — vanilla ice cream, milk, and dulce de leche.
- Versatile: serve it plain, boozy, or as the finale to a dinner party. I personally love this when I need a comforting, nostalgic dessert that’s also a little luxurious.
- It pairs well with savory spreads and holiday menus, so consider serving it after the mains listed in these popular thanksgiving sides for contrast.
Recipe Overview
Prep time: 5 minutes.
Cook time: 0 minutes (unless making dulce de leche from scratch).
Total time: 5 minutes (or add 1–3 hours if making dulce de leche).
Servings: 2 (about 12–16 oz each).
Difficulty: Easy.
Method: Cold blending—combine cold ingredients in a blender, pulse to texture, pour into chilled glasses, and garnish.
My Experience Making This Recipe
In testing, I adjusted milk quantities to get a reliably thick but drinkable texture; a 2:1 ratio of ice cream to milk was my go-to. I also learned that drizzling extra dulce de leche in the glass before pouring the shake makes it look and taste restaurant-level.
How to Make Dulce de Leche Milkshake
Begin with very cold ingredients—this minimizes ice melt and keeps the shake thick. Scoop 3 cups of good-quality vanilla ice cream into a blender, add 1/2 to 3/4 cup whole milk (start with 1/2 cup), 1/2 cup dulce de leche, 1/2 teaspoon vanilla extract, and a pinch of flaky sea salt. Pulse on low–medium for about 10–20 seconds until smooth; stop and scrape once if needed. For serving, drizzle extra dulce de leche down the glass, pour the shake, and top with whipped cream and a sprinkle of sea salt or crushed toffee.
Ingredients (tested)
- 3 cups high-quality vanilla ice cream (about 1 pint + 1 cup)
- 1/2 to 3/4 cup whole milk (adjust for thickness)
- 1/2 cup dulce de leche (store-bought or homemade)
- 1/2 tsp vanilla extract
- Pinch of flaky sea salt
- Whipped cream and extra dulce de leche for garnish
Equipment
- High-speed or standard countertop blender (pulse setting recommended)
- Measuring cups and spoons, ice cream scoop, chilled 12–16 oz glasses
Expert Tips for Success
- Chill your glasses in the freezer for 10–15 minutes to keep the shake cold longer.
- Use full-fat, high-quality vanilla ice cream for a creamy mouthfeel—lower-fat versions thin out faster.
- Add dulce de leche in two stages: half in the blender and half drizzled in the glass for visual appeal and a layered flavor.
- Blend briefly on low speed; over-blending warms the shake and makes it watery. Stop when the texture is smooth but still dense.
- If your dulce de leche is very thick, soften it slightly by microwaving 10–15 seconds or stirring gently over low heat to make it pourable.
How to Serve Dulce de Leche Milkshake
- Serve in chilled glasses with a generous swirl of dulce de leche and whipped cream for a decadent presentation.
- For an after-dinner treat with a savory main, serve alongside crispy bites like air fryer honey butter garlic chicken tenders at casual gatherings.
- Make mini mason-jar servings for kids’ parties and add crushed cookies or toffee on top.
- Turn it into a boozy float by stirring in 1–2 tablespoons of dark rum or bourbon per serving.
Storage and Reheating Guide
Milkshakes are best fresh, but you can store leftovers in an airtight jar in the refrigerator for up to 24 hours—expect some separation. To revive refrigerated shake, chill and then re-blend with 1–2 tablespoons of milk on low speed until smooth. For longer storage, freeze the shake in a sealed container for up to 1 month; thaw in the fridge for several hours and re-blend. If you keep homemade dulce de leche, store it in a sealed container in the fridge for up to 2 weeks or freeze for up to 3 months, using thaw-and-stir rescue techniques similar to those used for other chilled desserts like apple cider cheesecake.
Recipe Variations
- Dairy-free: use coconut milk ice cream and coconut condensed milk dulce de leche alternative to make a dairy-free version.
- Boozy caramel: add 1–2 tablespoons of rum, bourbon, or coffee liqueur per serving.
- Banana dulce de leche: add 1/2 frozen banana per batch for a thicker, fruit-forward shake.
- Chocolate-dulce swirl: blend in 2 tablespoons unsweetened cocoa powder or add a chocolate drizzle and serve with apple brownies for a cozy dessert pairing.
Nutritional Highlights
- This shake is calorie- and sugar-dense due to ice cream and dulce de leche—consider it an occasional treat.
- It provides calcium and some protein from dairy, but watch portion size (12–16 oz is a generous single serving).
- Allergen info: contains milk and dairy; check labels for added allergens in store-bought dulce de leche.
Troubleshooting Common Issues
- Shake is too thin: add 1/2 to 1 extra cup of ice cream or freeze the glass and blend less. Avoid adding ice, which waters it down.
- Dulce de leche is grainy: heat it gently in a small pan over low heat and whisk to smooth it out. If homemade, cook it low and slow to avoid crystallization.
- Separation after storing: re-blend with a splash of cold milk and serve immediately.
Frequently Asked Questions
Q: Can I use regular caramel sauce instead of dulce de leche?
A: Yes—regular caramel works, but dulce de leche adds a milk-caramel richness with a thicker texture. Use 1/3 to 1/2 cup caramel and reduce added sugar in toppings.
Q: How do I make homemade dulce de leche safely?
A: A reliable oven method: pour a 14-oz can of sweetened condensed milk into a shallow, tightly covered oven-safe dish, place it in a larger pan, add hot water halfway up the outer pan, and bake at 425°F for 60–90 minutes until golden, stirring once if desired. Always follow safety tips—use an oven-safe container and keep the condensed milk sealed or use the open-dish method described. Alternatively, use a pressure cooker or slow cooker methods described in trusted recipes to reduce risk.
Q: Can I make this thicker without adding more ice cream?
A: Yes—add half a frozen banana or 2 tablespoons of instant powdered milk to thicken without adding as much extra fat. Gelato-style ice cream also helps because it’s denser.
Q: What’s the best blender to use?
A: A high-speed blender gives the smoothest result quickly, but a good mid-speed countertop blender works fine if you pulse and avoid overheating the blades. Use pulse mode in 10–15 second bursts and scrape down the sides for even texture.
Enjoy this Dulce de Leche Milkshake as an easy, impressive treat—simple technique, maximum reward.
Dulce de Leche Milkshake
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A creamy and indulgent milkshake combining vanilla ice cream and rich dulce de leche for a delicious treat.
Ingredients
- 3 cups high-quality vanilla ice cream (about 1 pint + 1 cup)
- 1/2 to 3/4 cup whole milk (adjust for thickness)
- 1/2 cup dulce de leche (store-bought or homemade)
- 1/2 tsp vanilla extract
- Pinch of flaky sea salt
- Whipped cream and extra dulce de leche for garnish
Instructions
- Begin with very cold ingredients—this minimizes ice melt and keeps the shake thick.
- Scoop 3 cups of vanilla ice cream into a blender.
- Add 1/2 to 3/4 cup whole milk, 1/2 cup dulce de leche, 1/2 teaspoon vanilla extract, and a pinch of flaky sea salt.
- Pulse on low to medium for about 10–20 seconds until smooth; scrape if needed.
- Drizzle extra dulce de leche in the glass, pour the shake, and top with whipped cream and a sprinkle of sea salt or crushed toffee.
Notes
Chill glasses in the freezer for 10–15 minutes to keep the shake cold longer. Use full-fat ice cream for best texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 55g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 70mg