Salted Caramel Thickshake
“Oh the memories. When I was much younger, I must confess that I did love a particular chocolate thickshake and caramel sundae from a certain fast food chain. A friend and I would dunk our fries into the sundae and eat them that way. This thickshake is a remake of those times – but better for you by far,” Olivia says on her remake of a Salted Caramel Thickshake!
This recipe is Vegan-able | Dairy Freeable | Gluten Free | Nut Freeable
1 serve fruit per serve + 1/4 serve protein per serve
Ingredients for the shake
Serves 4
- 4 cups (1 litre) milk, such as almond milk
- 1/2 cup (125ml) salted caramel or more to taste (see recipe below)
- 2 teaspoons natural sugar extract (optional)
- 1-2 tablespoons maple syrup, to taste (optional)
- a pinch of sea salt
Ingredients for salted caramel
Makes about 1 cup
High in fibre (from the dates), no added sugars
- 12 pitted dates, preferably fresh
- 270ml tin coconut cream
- 1/2 teaspoon fine sea salt
- Using a blender or stick blender, process all ingredients until smooth. Transfer to a small saucepan and cook over low heat, stirring regularly, for 10 minutes.
- Use straight away, or store in the fridge and gently reheat in the microwave for serving.
Top tips before you start
The amount of maple syrup you use will come down to the sweetness of the dates in your salted caramel, and the sweetness of the milk you use.
Olivia uses almond, soy or ‘drinking’ coconut milk. If you use normal dairy milk, you will need a little more maple syrup.
For a vegan or dairy-free thickshake, use a plant-based milk.
For a nut-free thickshake, avoid almond milk.
Let’s get started
- Pour 600ml of the milk into a shallow container and chill in the freezer for at least 4 hours or overnight, until firm.
- When you’re ready to serve, break the ice milk mixutre up a bit, then put it into a blender with all of the remaining ingredients, including the remaining 400ml milk.
- Blend until smooth, then serve immediately and enjoy!
