Something salty, sweet and cold for the dog days of summer!
6 Tablespoons caramel topping
1 teaspoon flaky sea salt
1 cup vanilla ice cream – softened
1 cup butter pecan ice cream – softened
1/2 cup milk
Whipped cream – optional
Chopped pecans – optional
Place 2 Tablespoons caramel topping in the bottom of 2 glasses
Sprinkle each with 1/4 teaspoon flaky sea salt
In a blender, process ice creams and milk until foamy and thick – 3-4 minutes
Pour into prepared glassed
Drizzle each with 1 Tablespoon caramel and 1/4 teaspoon sea salt
Top with whipped cream and chopped pecans
