Add the crushed ice to your blender to create a cold base.
Poor in the caramel sauce over the ice. Its thick, golden liquid will start to coat the ice as you pour.
Add the milk to the blender to help smooth the mixture and achieve a creamy texture.
Secure the lid and blend on high for about 30-45 seconds until the mixture is thick, slushy, and fully combined. You should hear a consistent whirring sound and see the mixture become smooth and icy.
Stop blending and check the texture; it should be thick, velvety, and coat the back of a spoon. If needed, blend briefly again to achieve your desired consistency.
Pour the caramel slushie into chilled glasses, allowing the rich caramel swirl to be visible through the icy layers.
Optionally, garnish with a drizzle of extra caramel or a sprinkle of sea salt for added flavor and presentation.
Serve immediately with a straw, enjoying the layered, creamy-cold mouthfeel and rich caramel flavor.
