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Dulce de Leche Milkshakes with Pepita Brittle
Author: Jackie
Pepita Brittle
  • Non-stick cooking spray
  • 2 cups sugar
  • 1 stick (8tablespoons) unsalted butter
  • cup light corn syrup
  • ½ teaspoon baking soda
  • 2 teaspoons flaky sea salt
  • 1 ½ cups of raw pepitas
  • 4 cups dulce de leche swirl ice cream (or vanilla ice cream)
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • Dulce de Leche for drizzle
Cinnamon Whipped Cream
  • 1 cup heavy whipping cream
  • ¼ cup sugar
  • ¾ teaspoon ground cinnamon
  1. To make the Pepita Brittle, line a baking sheet with parchment paper and lightly spray with non stick cooking spray.
  2. In a medium size pot, cook sugar, butter, and corn syrup on medium heat, stirring regularly.
  3. When mixture begins to turn golden, remove from heat and stir in baking soda (mixture will foam).
  4. Using a wooden spoon, stir in pepitas and pour into pan.
  5. Carefully spread and flatten the mixture with the spoon.
  6. Sprinkle with flaked sea salt and allow to cool completely.
  7. Once cooled (about 1 hour) break brittle up into pieces and store in an airtight container for up to two weeks.
  8. To make the milkshakes, swirl dulce de leche around four milkshake glasses and freeze while making the milkshakes.
  9. In a blender, combine ice cream, milk, and vanilla extract and blend until smooth.
  10. Pour into glasses and freeze briefly while making the whipped cream.
  11. In a clean bowl, beat whipping cream, sugar, and cinnamon until stiff peaks form.
  12. Dollop whipped cream onto the milkshakes and drizzle extra dulce de leche syrup. Garnish with pepita brittle and a churro if desired.
  13. Enjoy immediately.