Dolce Bella Shakes Recipe

Make dulce swirl on stovetop

Place sweetened condensed milk and butter in a small heavy-bottomed saucepan over low heat. Stir constantly until butter melts and the mixture begins to thicken and turn a light golden caramel color, about 8–12 minutes. Keep stirring to prevent burning. When it reaches a glossy caramel consistency, remove from heat and stir in a pinch of sea salt. Let cool to warm (not hot) before using. Reserve 2 tablespoons to drizzle in each finished shake and set the rest aside for blending or additional drizzling.

Combine and blend

Add whole milk, heavy cream, vanilla ice cream, granulated sugar, and vanilla extract to a blender. Add the cooled dulce swirl (about 3 tablespoons) into the blender as well. Pour in the cooled espresso. Add ice cubes to achieve desired thickness. Pulse on medium-high until smooth and thick, about 30–45 seconds. Scrape down sides and blend an additional 10–15 seconds if needed. The mixture should be creamy and pourable but thick enough to hold a swirl of caramel on top.

Prepare glasses

Drizzle about 1 tablespoon of the reserved dulce swirl around the inside of two chilled tall glasses. This creates decorative ribbons that will show through the shake.

Assemble shakes

Pour the blended shake evenly into the two prepared glasses. Top each with about 1/4 cup whipped cream (0.25 cups each), then drizzle the remaining reserved dulce swirl (about 1 tablespoon per glass) over the whipped cream. Sprinkle each with 1 tablespoon toasted chopped hazelnuts and 1 tablespoon chocolate shavings. Add mini waffle cone pieces or one small biscotti alongside the straw, if using.

Serve

Serve immediately with a wide straw and a long spoon. If you like a thicker texture, freeze the glasses for 3–5 minutes before pouring. Leftover dulce swirl can be refrigerated up to 2 weeks in a sealed container and gently warmed before use.