Caramel Apple Milkshake With Vanilla Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 2 large milkshakes (about 16 fl oz / 475 ml each)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 2 cups (about 280 g) vanilla ice cream (4 large scoops)
• 1 cup (240 ml) cold whole milk
• 1 large crisp apple, peeled, cored, diced small (about 1 1/4 cups / 150 g)
• 1/4 cup (60 ml) caramel sauce, plus extra for drizzling
• 1/4 teaspoon ground cinnamon
• Pinch of fine salt
• 1/2 teaspoon vanilla extract (optional)
• Whipped cream and extra apple slices or crushed cookies, for serving (optional)

Do This

• 1. Chill 2 tall glasses in the freezer while you prep the ingredients.
• 2. Peel, core, and dice the apple into small cubes (about 0.5 cm) so they blend smoothly.
• 3. Drizzle caramel sauce inside the chilled glasses, swirling it up the sides.
• 4. Add to blender: milk, caramel sauce, cinnamon, salt, vanilla, diced apple, then ice cream on top.
• 5. Blend on medium-high for 30–45 seconds until completely smooth and creamy.
• 6. Taste and adjust: add more caramel for sweetness or more milk if too thick; blend again briefly.
• 7. Pour into prepared glasses, top with whipped cream, caramel drizzle, and optional apple or cookie garnish. Serve immediately.

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Why You’ll Love This Recipe

• It tastes like a caramel apple and a vanilla milkshake had a cozy fall party in your glass.
• Uses simple grocery-store ingredients and comes together in about 10 minutes.
• Fresh apple chunks keep the shake bright and fruity, not overly heavy or cloying.
• Easy to customize: make it salted, boozy, lighter, or extra chunky depending on your mood.

Grocery List

• Produce: 1–2 large crisp apples (such as Honeycrisp, Granny Smith, Fuji)
• Dairy: Vanilla ice cream, whole milk, whipped cream (canned or heavy cream to whip)
• Pantry: Caramel sauce, ground cinnamon, vanilla extract, fine salt, optional crushed cookies or graham crackers, optional chopped nuts

Full Ingredients

For the Caramel-Apple Milkshake

• 2 cups (about 280 g) vanilla ice cream (4 large, firmly packed scoops)
• 1 cup (240 ml) cold whole milk
• 1 large crisp apple, peeled, cored, and diced small (about 1 1/4 cups / 150 g)
• 1/4 cup (60 ml) caramel sauce (plus more for drizzle)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt or table salt (a generous pinch)
• 1/2 teaspoon pure vanilla extract (optional but adds extra warmth)

Optional Garnishes

• 1/2 cup (120 ml) whipped cream (from a can or freshly whipped)
• 2–3 tablespoons additional caramel sauce, for drizzling
• 2 tablespoons finely chopped apple or very thin apple slices, for topping
• 2 tablespoons crushed graham crackers, shortbread cookies, or Biscoff-style cookies
• 1 tablespoon chopped toasted pecans or walnuts (optional, for crunch)
• Extra pinch of ground cinnamon, for dusting on top

Step-by-Step Instructions

Step 1: Chill your glasses for a frosty finish

Place 2 tall glasses (about 16 fl oz / 475 ml each) in the freezer while you prepare the ingredients. This helps keep the milkshake thick and frosty once you pour it in, and it also helps the caramel drizzle cling nicely to the inside of the glass instead of sliding straight to the bottom.

Step 2: Prep the apples for easy blending

Peel the apple, then cut it into quarters and remove the core and seeds. Dice the apple into very small cubes, about 0.5 cm or 1/4-inch pieces. Smaller pieces blend more smoothly and prevent any hard chunks in the finished milkshake. You should end up with about 1 1/4 cups (150 g) of diced apple.
If your blender is weaker or you like a softer apple flavor, you can microwave the diced apple in a microwave-safe bowl for 20–30 seconds just to slightly soften it, then let it cool for a minute before blending.

Step 3: Caramel-swirled glasses

Remove the chilled glasses from the freezer. Spoon a generous amount of caramel sauce (about 1–2 tablespoons per glass) into each one. Starting near the bottom, tilt the glass slightly and slowly rotate it while you drizzle the caramel along the inside walls, creating thick, rustic ribbons that swirl up toward the rim. Return the glasses to the freezer while you blend the milkshake so the caramel firms up slightly and stays defined.

Step 4: Load the blender in the right order

To the blender pitcher, add the ingredients in this order:

First pour in the cold whole milk (1 cup / 240 ml). Add the caramel sauce (1/4 cup / 60 ml), ground cinnamon (1/4 teaspoon), salt (1/8 teaspoon), and vanilla extract (1/2 teaspoon, if using). Add the diced apple on top of the liquids. Finally, add the vanilla ice cream (2 cups / about 280 g) in large scoops. Adding liquids first and ice cream last helps the blender pull everything down smoothly without needing to stop and stir as often.

Step 5: Blend until creamy and adjust the texture

Blend on medium-high speed for 30–45 seconds, or until the mixture is completely smooth and thick. If your blender struggles, pulse a few times first to break up the apple, then run continuously. Check the texture:

If the shake is too thick to pour, add 1–2 tablespoons of milk at a time and blend again until it reaches a pourable but still indulgently thick consistency. If it is thinner than you like, add another small scoop of ice cream and blend again briefly. Taste and adjust the sweetness: for a stronger caramel flavor, blend in 1–2 extra tablespoons of caramel sauce.

Step 6: Pour, garnish, and serve immediately

Take the caramel-swirled glasses out of the freezer. Give the milkshake one last quick pulse in the blender, then pour it evenly into the prepared glasses, letting the shake flow between the caramel ribbons. Top each milkshake with a tall swirl or dollop of whipped cream. Drizzle more caramel sauce over the whipped cream, then finish with a sprinkle of crushed cookies or graham crackers, a few bits of chopped apple or a thin apple slice, and a light dusting of cinnamon if you like. Serve right away with wide straws and a spoon so you can scoop up every creamy, caramel-apple sip.

Pro Tips

• Choose the right apple: A sweet-tart, crisp variety like Honeycrisp or Granny Smith gives a bright apple flavor that stands out against the rich caramel and ice cream.
• Control sweetness: Start with the base 1/4 cup caramel, then taste and add more only if you want it sweeter. The natural sweetness of the apple can vary a lot.
• For extra apple punch: Use 1 1/2 cups diced apple instead of 1 1/4 cups, or freeze some of the apple pieces before blending for a thicker, colder shake.
• Blend in stages if needed: If your blender is small, blend the milk, caramel, and apple first until very smooth, then add the ice cream and blend again.
• Serve in chilled glassware: Cold glasses keep the shake thick longer and give that ice-cream-shop style frosty finish on the outside of the glass.

Variations

• Salted Caramel-Apple Milkshake: Use salted caramel sauce or add an extra pinch of flaky sea salt when blending. Garnish with a few crystals of sea salt on top of the caramel drizzle.
• Boozy Caramel-Apple Shake (Adults Only): Add 1–2 tablespoons (15–30 ml) of bourbon, spiced rum, or apple liqueur to the blender with the milk. Reduce the milk slightly so the shake stays thick.
• Lighter Version: Swap the ice cream for frozen vanilla yogurt and the whole milk for 2% milk or oat milk. It will be a bit less rich but still creamy and satisfying.

Storage & Make-Ahead

Milkshakes are at their best right after blending, so plan to serve this caramel-apple version immediately for the creamiest texture. However, you can make parts of it ahead:

Peel, core, and dice the apple up to 1 day in advance, then toss the pieces with a teaspoon of lemon juice and store them in an airtight container in the refrigerator. You can also pre-scoop the ice cream into a small tray or container and keep it in the freezer so it is ready to go. If you need to hold a blended shake briefly, you can store it in the freezer for up to 30–45 minutes; stir or re-blend with a splash of milk to restore a drinkable texture. Once fully melted, do not refreeze; the texture will become icy rather than creamy.

Nutrition (per serving)

Approximate values for 1 of 2 servings, including whipped cream and caramel drizzle:

About 750 calories; 17 g protein; 95 g carbohydrates; 7 g fiber; 80 g total sugars; 36 g fat; 22 g saturated fat; 200 mg sodium. Actual values will vary depending on the specific brands of ice cream, caramel sauce, milk, and toppings used.