Caramel Slushie
This caramel slushie combines smoky, sticky caramel with icy crunch for a fun and chaotic frozen treat. Made with homemade caramel, crushed ice, and milk, it offers a rich, velvety texture with a refreshing, icy finish that feels like a small rebellion against the cold, any season of the year.
Equipment
- Heavy-bottomed saucepan
- Blender
Ingredients
- 1 cup heavy cream or substitute with evaporated milk for a lighter feel
- 1 cup sugar use white sugar for classic caramel, or brown sugar for a toasted flavor
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract optional but adds depth
- 3 cups ice cubes crushed or regular, smaller is better
- 1 cup milk dairy or dairy-free like almond or oat milk
- a pinch sea salt flaky sea salt adds texture and flavor
Instructions
- Place sugar in a heavy-bottomed saucepan over medium-low heat, stirring constantly until it melts into a deep amber color and smells rich and caramelized.
- Carefully add butter and a splash of cream to the caramel, listening for a crackle and watching it bubble up. Stir continuously until smooth and shiny, about 2 minutes.
- Remove the saucepan from heat, then stir in vanilla extract and a pinch of sea salt. Let the caramel cool slightly until it thickens but remains pourable.
- In your blender, add the ice cubes, milk, and a few spoonfuls of the warm caramel. Blend on high until the ice is finely crushed and the mixture reaches a slushy, icy texture, about 30 seconds.
- Pour in more caramel in a swirl pattern if you like a marbled look, or add it after blending for layered caramel flavor. Taste and adjust sweetness as needed.
- Pour the slushie into glasses or bowls, and if desired, drizzle with leftover caramel for an extra indulgent touch. Serve immediately with a straw or spoon.
Notes
For a creamier texture, use heavy cream. For a lighter version, substitute with evaporated milk. Adjust the amount of caramel for sweetness and smoky flavor to taste.