Ingredients
- Vanilla Ice Cream: 3 large scoops (about 1 ½ cups)
- Whole Milk: ½ cup (adjust for desired thickness)
- Butterscotch Sauce: 3 tablespoons (plus more for drizzling)
- Whipped Cream: For topping
- Crushed Toffee Bits or Graham Crackers: Optional garnish
Instructions
- Prepare the Blender: Add the vanilla ice cream, milk, and butterscotch sauce to a high-powered blender.
- Blend: Blend on high speed until the mixture is smooth and creamy, ensuring there are no lumps. Adjust the milk quantity if the consistency is too thick or thin.
- Chill the Glass: Before serving, chill your glass in the freezer for a few minutes to keep the milkshake cold.
- Serve: Pour the milkshake into the chilled glass, scraping the blender to include every drop.
- Garnish: Top with a generous swirl of whipped cream. Drizzle additional butterscotch sauce on top and sprinkle with crushed toffee bits or graham crackers for added flavor and crunch.
- Enjoy: Serve immediately with a thick straw and a long spoon.
Notes
- Customization: Feel free to experiment by adding espresso for a coffee twist, banana for a fruity touch, or a pinch of sea salt for a sweet-and-salty flavor.
- Healthier Option: Substitute the ice cream with low-fat or dairy-free alternatives like Greek yogurt or coconut milk ice cream. Use almond or oat milk and natural sweeteners like honey to cut down on sugar.
- Consistency Tip: Always start with less milk and add gradually to control the texture of the milkshake.
- Storage: Milkshakes are best enjoyed fresh, but you can refrigerate leftovers for a few hours. Blend again before serving.