Ingredients:

  • 450g Premium Vanilla Bean Ice Cream (approx. 4 large scoops)
  • 120ml Cold Whole Milk (1/2 cup)
  • 100g Authentic Dulce de Leche (1/3 cup)
  • 1/4 tsp Maldon Sea Salt
  • 120ml Cold Heavy Whipping Cream (1/2 cup)
  • 20g Dulce de Leche (1 tbsp for topping fold-in)
  • 1 drop Vanilla Extract
  • 40g Dulce de Leche (approx. 2 tbsp for glass rimming)
  • 15g Crushed Biscoff cookies
  • 0.5g Ground cinnamon

Instructions:

  1. Chill the glassware. Place your serving glasses in the freezer for at least 15 minutes before starting.
  2. Rim the glasses. Dip the edges of the chilled glasses into 40g of dulce de leche, then press into the 15g of crushed Biscoff cookies until the rim is fully coated and crunchy.
  3. Pour the milk. Add 120ml cold whole milk into the blender canister first.
  4. Add the flavor base. Drop in 100g of dulce de leche and 1/4 tsp Maldon sea salt.
  5. Scoop the ice cream. Add 450g vanilla bean ice cream on top of the liquid.
  6. Pulse and blend. Pulse 5 times, then blend on low for 10 seconds until no large lumps remain but the mixture is still thick.
  7. Whip the cream. In a separate bowl, whisk 120ml heavy cream with 1 drop of vanilla until stiff peaks form that don't slump.
  8. Fold the ribbon. Gently fold 20g of dulce de leche into the whipped cream. Note: Don't over mix; you want visible streaks of caramel.
  9. Assemble the drink. Pour the shake into the rimmed glasses, leaving 2cm at the top.
  10. Final garnish. Top with the streaky whipped cream and a dusting of 0.5g ground cinnamon until it looks like a professional dessert.