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.
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