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To make the Pepita Brittle, line a baking sheet with parchment paper and lightly spray with non stick cooking spray.
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In a medium size pot, cook sugar, butter, and corn syrup on medium heat, stirring regularly.
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When mixture begins to turn golden, remove from heat and stir in baking soda (mixture will foam).
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Using a wooden spoon, stir in pepitas and pour into pan.
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Carefully spread and flatten the mixture with the spoon.
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Sprinkle with flaked sea salt and allow to cool completely.
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Once cooled (about 1 hour) break brittle up into pieces and store in an airtight container for up to two weeks.
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To make the milkshakes, swirl dulce de leche around four milkshake glasses and freeze while making the milkshakes.
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In a blender, combine ice cream, milk, and vanilla extract and blend until smooth.
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Pour into glasses and freeze briefly while making the whipped cream.
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In a clean bowl, beat whipping cream, sugar, and cinnamon until stiff peaks form.
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Dollop whipped cream onto the milkshakes and drizzle extra dulce de leche syrup. Garnish with pepita brittle and a churro if desired.
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Enjoy immediately.