Let’s Talk About Summer Milkshake Magic
Alright, so, you know those sticky summer afternoons when the air feels like it’s hugging you a little too tightly? That’s exactly when I started making this chocolate peanut butter caramel milkshake. Honestly, I think it was partly just an excuse to stand next to the freezer, but my cousin showed up one day and we ended up blending everything sweet in the kitchen. The first batch was a bit of a hot mess (or, well, a cold mess), but after a few tweaks, this shake became my go-to. Oh, and pro tip — never try to cut caramel squares with a butter knife, just trust me.
Why I Keep Coming Back to This Shake
I make this whenever I want to bribe my nephews into helping with yard work; they’re absolute suckers for anything with chocolate and peanut butter (who isn’t, though?). My family goes a little bananas for it, especially after a BBQ. It’s basically dessert in a glass, and if I’m being honest, sometimes it replaces dinner entirely — but hey, I won’t tell if you don’t.
Also, if you’ve ever tried to drizzle caramel sauce and ended up with half of it on your shirt, you’re not alone here. I used to dread cleaning up after, but now I just accept caramel stains as part of summer fashion.
What You’ll Need (and a Few Swaps)
- 2 big scoops chocolate ice cream (I’ve subbed in vanilla with a spoonful of cocoa powder once, it was… fine)
- 1/2 cup whole milk (almond or oat milk if your fridge is feeling trendy)
- 2 tablespoons peanut butter (creamy is my usual, but chunky adds a fun surprise — just watch your blender!)
- 3 tablespoons caramel sauce (store-bought, homemade, or, let’s be real, the stuff I found in the back of the fridge worked too)
- Whipped cream (the kind in a can is a lazy blessing)
- Chocolate shavings or chips (my grandma swears by Ghirardelli, but any old chocolate does the job)
- Pinch of sea salt (optional, but it’s a game changer, promise)
Mixing It All Together
- Grab your blender. (Or, in that one summer when mine was broken, I used a big mason jar and an immersion blender — not pretty, but it works!)
- Toss in the ice cream, milk, peanut butter, and 2 tablespoons of caramel. Blend until smooth. This is where I usually sneak a taste — quality control, obviously.
- If it’s too thick, splash in a bit more milk. Too runny? More ice cream, or honestly, a handful of ice cubes will do in a pinch.
- Pour into your favorite glass (or, if you’re me, a chipped mug because I’ve got butterfingers).
- Top with a mountain of whipped cream, the rest of the caramel sauce, and a sprinkle of chocolate chips or shavings. Add a pinch of sea salt if you’re feeling fancy.
Don’t worry if your caramel drizzle looks more like a caramel landslide — mine always does. Actually, I think it tastes better that way.
Slightly Rambly Notes
- If you let the ice cream soften for five-ish minutes, everything blends easier. Or maybe that’s just my old blender talking.
- Once, I tried using frozen banana instead of ice cream. It just wasn’t the same… stick with the real stuff for this one.
- I’ve found that a pinch of espresso powder gives a subtle kick (only if you’re not sharing with kids, though).
Variations I’ve Tried (Some Hits, One Miss)
- Chocolate milk instead of regular — surprisingly decadent, maybe a bit much if you’re not in the mood for a sugar rush.
- Add a shot of espresso for a grown-up twist. I did this once and ended up reorganizing my pantry at midnight.
- Tried it with coconut ice cream once… meh. Not for me, but my friend loved it. Taste is weird like that.
About the Tools (and Making Do)
If you’ve got a blender, perfect. If not, a hand mixer or even brute force with a whisk can kinda work — just be prepared for an arm workout. I’ve done it with a fork, but wouldn’t recommend unless you’re really desperate… or feeling particularly stubborn.
How I Store (or, How It Disappears)
You can keep leftovers in the fridge for a day or so, but honestly, in my house it never lasts long enough. If you somehow have extra, give it a stir before drinking because it settles a bit. Or just call it a milkshake parfait and eat with a spoon — no judgement.
Serving It Up (Our Weird Family Ritual)
I like to serve these with a couple of salty pretzel sticks stuck right in the whipped cream — it’s a little odd, but my uncle swears by it. Or just go classic with a stripey straw and a cherry on top. Sometimes we pour it into tiny cups and pretend it’s a formal tasting, then someone inevitably chugs theirs and ruins the whole vibe, but that’s half the fun.
Lessons Learned (Or, How I Messed Up and Fixed It)
- Don’t rush blending if you want it super smooth — I once tried to beat the clock, and ended up with a peanut butter chunk the size of a marble.
- Actually, let the caramel warm up a bit so it drizzles easier. Cold caramel just sits there in a blob.
- I use a little less ice cream if it’s a hot day because it melts faster anyway. You do you.
Real Questions I’ve Gotten (And My Best Shot at Answers)
- Can I make this vegan? — Sure, swap in non-dairy ice cream and milk, and double-check your caramel (some are secretly not vegan, sneaky devils).
- What if I don’t have caramel sauce? — Melt some soft caramels with a splash of milk in the microwave. Or just skip it; the shake’s still good.
- Is it super sweet? — Oh yes, it’s sweet. Cut back on caramel or use darker chocolate if you want less sugar.
- Could I add booze? — Absolutely, a shot of bourbon or Kahlúa is wild in this. Maybe don’t serve to the kids, though…
Oh, and if you’re looking for more over-the-top shakes, check out Sally’s Baking Addiction or for droolworthy homemade caramel, I learned a lot from Serious Eats’s Salted Caramel guide. Those folks know their stuff way better than me, to be fair.
Now go on — blend up some summer joy. And if you end up with caramel on your shirt, at least you’re in good company.
Ingredients
- 2 cups vanilla ice cream
- 1 cup whole milk
- 3 tablespoons chocolate syrup
- 2 tablespoons creamy peanut butter
- 2 tablespoons caramel sauce, plus extra for drizzling
- 1/2 teaspoon vanilla extract
- Whipped cream, for topping
- Chocolate shavings or chopped peanuts, for garnish (optional)
Instructions
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1Add vanilla ice cream, whole milk, chocolate syrup, peanut butter, caramel sauce, and vanilla extract to a blender.
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2Blend on high speed until smooth and creamy, scraping down the sides as needed.
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3Drizzle caramel sauce inside two tall glasses for decoration.
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4Pour the milkshake evenly into the prepared glasses.
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5Top with whipped cream and garnish with chocolate shavings or chopped peanuts, if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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