Chill your glasses. Pop two tall glasses in the freezer for 10 minutes. Cold glasses help keep the milkshake thick and frosty.

Prep the blender. Add 2 heaping cups of vanilla ice cream to the blender. Let it sit for 2–3 minutes to soften slightly—this gives you a smooth, velvety blend.

Add your liquids. Pour in 1/2 cup of milk, 3–4 tablespoons of caramel sauce, 1/2 teaspoon of vanilla extract, and a pinch of sea salt. The salt won’t make it salty—it just rounds out the sweetness.

Blend gently. Start on low, then move to medium until the mixture is silky and even. If it’s too thick to blend, add milk one tablespoon at a time until it turns.

Adjust sweetness and texture. Taste. For more caramel, add 1–2 tablespoons and blend again. For a thicker shake, add another scoop of ice cream or a few milk ice cubes (frozen milk cubes keep flavor strong).

Dress the glasses. Drizzle caramel around the inside of the chilled glasses. This adds flavor and a pretty swirl.

Pour and top. Divide the milkshake into the glasses. Top with whipped cream and another light drizzle of caramel. A light sprinkle of flaky salt on top is a nice touch if you like salted caramel.

Serve immediately. Milkshakes wait for no one—enjoy it while it’s ultra-smooth and cold.