Quick and easy frozen treat using real pumpkin and warm spices. The perfect autumn dessert!
- 1/3 C pumpkin puree, canned or homemade
- 2–4 tablespoons milk or cream (more if needed), divided
- 1/4 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/16 teaspoon cloves (just use a 1/8 t measure and fill it half way, or do a large pinch)
- 1/16 t nutmeg
- 2 tablespoons brown sugar
- 2 C vanilla bean ice cream (I like Breyers)
- 1–2 graham crackers
- Set ice cream out at room temperature.
- In the jar of a blender, or bowl, combine pumpkin, 2 tablespoons milk or cream, vanilla, cinnamon, cloves, nutmeg, and brown sugar. Blend or whisk to combine. Add ice cream and process (or smash by hand) to combine. Pour into glasses and top with crumbled graham crackers.
- Optional: after blending milkshake, stir in by hand chunks of graham crackers, baked pie crust, or chunks of shortbread cookies.
- Tip on Blending: Here’s the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon 🙂 If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency and it will turn out like a nice soft-serve at the end. If you want it thinner, to drink with a big straw, just add a little milk or cream until you reach the right consistency.
- Serving Size: 2