In a saucepan, heat 50 grams of sugar on low flame until it melts and turns into a golden-brown caramel. Remove from heat and let it cool slightly.
In a blender, add 500 ml of cold milk, 2 scoops of vanilla ice cream, and the prepared caramel sauce. Blend until smooth and creamy.
Pour the caramel shake into tall glasses and drizzle with some additional caramel sauce if desired. You can also top it with whipped cream and a sprinkle of crushed nuts for an extra touch of indulgence.