Caramel Slushie
This caramel slushie combines rich, sticky caramel sauce with creamy condensed milk and icy chunks to create a cold, indulgent treat. Blended until thick and slushy, it offers a satisfying crunch with every sip, finished with a silky finish and a hint of sea salt for contrast.
Equipment
- High-powered blender
- Measuring cups/spoons
Ingredients
- 1 cup caramel sauce room temperature for easy blending
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 2 cups ice cubes crushed or whole
- a pinch sea salt enhances caramel flavor
Instructions
- Pour the caramel sauce into the blender, ensuring it’s at room temperature for smooth blending.
- Add the sweetened condensed milk to the blender, pouring it over the caramel for a rich, sweet base.
- Pour in the heavy cream and sprinkle in a tiny pinch of sea salt, which will elevate the caramel’s flavor and add a subtle contrast.
- Fill the blender with ice cubes, creating a generous layer that will turn into icy shards and give the slushie its signature texture.
- Secure the lid and blend on high for about 30 seconds, until the mixture is thick, icy, and slushy, with the sound of ice cracking and blending smoothly.
- Stop the blender and scrape down the sides with a rubber spatula, then blend again for a few more seconds to ensure everything is evenly mixed and smooth.
- Check the texture — it should be icy and scoopable. If it’s too thick, add a splash of milk and blend again; if too runny, add a few more ice cubes and blend until firm.
- Pour the slushie into chilled glasses, then optionally drizzle with extra caramel or sprinkle a tiny pinch of sea salt on top for added flavor.
- Serve immediately with a straw and enjoy the cold, sweet, and salty burst of flavor with every sip.
Notes
For an extra velvety texture, blend the mixture longer or add a bit more cream. To make it vegan, substitute with coconut cream and check for dairy-free caramel options.