The Caramilkshake

Milkshakes are already a naughty little treat, but this one may be the naughtiest!!

Done in 20 minutes

Serves 2

Tom Jackson

Dish by Tom Jackson



For the Milkshake:

2 cups vanilla ice cream

1/2 cup whole milk

1 bar of caramilk

For the Caramilk Whipped Cream

90g Caramilk

300ml double cream

1/2 tsp salt

1 tsp vanilla extract

For the Caramilk Brittle:

150ggranulated sugar

pinch of sea salt

3caramilk pieces

Australians have been going absolutely crazy over Cadbury's new chocolate, Caramilk, and we felt a bit left out! So here's a little treat that filled us with some Aussie excitement!


For the whipped cream: Start this a day before, or in the morning! Heat your cream in a microwave or in a double boiler, until just steaming (not boiling). Chop up a bar of Caramilk, and in a heatproof bowl, pour your hot cream over the chocolate. Let it sit for a couple minutes, and mix well. Let cool, pour into a piping bag, and let set in the fridge over night or for at least 6 hours.

Once completely set, whip your cream using an electric whisk or stand mixer, until it becomes light and aerated, without becoming too thick. About 3 mins.

For the brittle: On medium low heat, warm your sugar until just starting to melt, and then turn your heat down to low. Add your salt, and keep mixing until a golden caramel forms. Here, add your pieces of Caramilk, whisking constantly, and pour the caramel onto some lightly oiled parchment paper. Let set at room temp!

For our milkshake, scoop in your ice cream, milk and broken up Caramilk bar, into a blender, and pulse everything together!

Cover the inside of your favourite class with caramel, pour in your milkshake and pipe on your whipped cream. Garnish with some broken brittle pieces and your favourite caramel treats (we used millionaire bites) and a stick of that gorgeous Caramilk... and enjoy!!!!

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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