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apple shake in a round glass topped with whipped cream on a pastel colored plate.

Caramel Apple Milkshake

This Caramel Apple Milkshake is so easy to make and tastes just like apple pie in milkshake form. By making a quick caramel apple filling, we take this milkshake to another level of deliciousness!
Course Beverages, Breakfast, Dessert/Snack, Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Calories 433kcal


  • Blender or Nutribullet
  • Skillet


  • 1-2 tablespoons butter
  • 1 granny smith apple peeled and chopped into cubes
  • 3 tablespoons brown sugar
  • 1/4 teaspoon cinnamon powder
  • 4 scoops vanilla ice cream
  • 3/4 cup milk


  • Making the Caramel Apple Filling:
  • Melt butter in a skillet on medium heat.
  • Add the chopped apple, and stir for 2-3 minutes.
  • Now add the brown sugar and cinnamon powder, and cook for another 3-4 minutes or until the chopped apple has softened.
  • Remove from the skillet, and set aside to cool. I place the caramel apple filling in the fridge to quickly cool it down.
  • Making the Milkshake
  • In a blender or a nutribullet, add the vanilla ice cream, prepared caramel apple filling, and milk.
  • Blend for a few seconds until smooth and creamy.
  • Pour into chilled glasses, top with whipped cream and if you wish, additional caramel apple filling or a dusting of cinnamon powder.



  • Apple: I prefer to use granny smith apple as they aren't very sweet, and so complement the caramel filling very nicely. However, you can use your favorite kind of apple, and reduce the amount of brown sugar according to your taste.
  • Vanilla Ice Cream: Using a good quality ice cream is highly recommended for this recipe as it's a key ingredient. If you want a healthier option, you could try vanilla frozen yogurt. 
  • Butter: I always use salted butter because it really helps to balance the sweetness in this recipe. 
  • Cinnamon powder: It adds such a cozy and fall vibe to this shake. 
  • Brown Sugar: You can adjust the amount according to your preference.
  • Milk: I use full-fat milk for this recipe as it gives the creamiest results. You can however use any milk of your choice. 


Calories: 433kcal | Carbohydrates: 34g | Protein: 2g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 124mg | Sodium: 49mg | Potassium: 203mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1383IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1mg