Chill two tall glasses in the freezer for 10 minutes and set them apart from any nonalcoholic servings.

Add the milk, bourbon, maple syrup, salt and ice cream to a blender.

Pulse 5 times until the ice cream begins to move.

Blend 15 seconds until smooth and thick; avoid overblending and loosening the alcohol-rich base.

Pour into the cold glasses, label the servings for adults and serve immediately.