2 cups Silk Caramel Almond Creamer

2 cups ice cubes

1 cup dairy-free vanilla ice cream or frozen yogurt

3 tablespoons salted caramel flavored syrup

½ teaspoon vanilla extract

Whipped cream (optional)

Caramel ice cream topping (optional)

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Combine caramel almond creamer, ice cubes, vanilla ice cream, caramel syrup, and vanilla extract in a blender.
Blend on high until smooth, creamy, and frothy.
Adjust thickness with more creamer (thinner) or ice (thicker) as needed.
Taste and add extra syrup if desired for more sweetness.
Pour into tall glasses and top with whipped cream and caramel drizzle.
Serve immediately with straws and enjoy!

Add a pinch of sea salt for extra salted caramel flavor.

For a chocolate twist, drizzle chocolate syrup inside the glasses.

Use frozen banana slices instead of some ice cubes for a thicker, creamier texture.

Make dairy-based by swapping in regular milk or cream and ice cream.

Best served immediately; re-blend leftovers to refresh the texture.