Milkshake with dulce de leche mudslide

I’ve been dreaming of making this for weeks. But since we started making dulce de leche in a pressure cooker (yes, with nothing blowing up!), the caramel has come out firm and no longer pourable. If you’re familiar with mudslides, you’d know that the syrup used to create the mudslide effect should be pourable so that it drips down the sides of the glass.

Since we make dulce de leche four cans of milk at a time (saves on gas and time), we had to consume the last batch, make a new one (we reduced the cooking time) with the hope that the new batch would be pourable. Again, after just 35 minutes in the pressure cooker, the dulce de leche was firm and not pourable even while still hot. Milkshake with dulce de leche mudslide

Well, I have had it. I decided to heat a couple of tablespoonfuls of firm dulce de leche with two tablespoonfuls of milk in the microwave to make a pourable mixture. It worked. And, while watching the impeachment trial, Speedy and I enjoyed our milkshake with dulce de leche mudslide.

Recipe: Milkshake with dulce de leche mudslide


  • 2 c. of ice cream (any flavor but vanilla seems best to not overpower the dulce de leche), softened a bit
  • 1/2 c. of very cold milk (I used non-fat)
  • about 4 tbsps. of pourable dulce de leche


  1. Pour the milk and ice cream in a blender. Process until smooth.
  2. Milkshake with dulce de leche mudslide
  3. Holding a glass at a 45 degree angle, pour dulce de leche near the rim, rotating the glass as you pour. Repeat with the other glass.
  4. Milkshake with dulce de leche mudslide
  5. Pour the milkshake into the glasses.
  6. Serve at once.

Quick notes

To make sure that the dulce de leche will not drip too much down the sides of the glasses, chill the glasses for at least 30 minutes before use.

Since the cold milkshake will cool the dulce the leche and make it more firm, it will not melt as you drink your milkshake. Drop a teaspoon into the glass before serving for scooping the dulce the leche.

Preparation time: 2 minute(s)

Number of servings (yield): 2


    • Ta Galvez says

      *addendum- It never ever hardens. It’s what we use for pan de sal instead of the usual condensed milk.

    • Ta Galvez says

      Yes, but what I meant to say is cooking the creamer no matter the cooking time, it doesn’t harden to the same consistency as condensed milk. Cause what we do is we usually boil it the same time as we make tocino del cielo and leche flan, in a layered steamer. After the flan and tocino are done, we usually leave the condensed milk and creamer (2 cans each) in the bottom steamer to cook a little longer.

      • says

        To be honest, I’ve checked the ingredients of condensed creamer (after a reader mentioned it in a comment thread) and I’d really not rather buy and eat it. It doesn’t caramelize because it has too many extenders. It might be okay for sellers who want to keep the cost down for a wider profit margin, but for family cooking, I prefer the best that I can afford.