Pumpkin Pie Milkshake
Ingredients
- ¾ cup heavy cream or whipping cream
- 1 tbsp. cinnamon
- 1 tsp. granulated sugar
- 28 ounces premium vanilla ice cream
- ⅓ to ½ cup whole milk
- 1 cup pumpkin purée or canned pumpkin
- 2 tsp. pure maple syrup
- ¼ tsp. ground ginger
- 1 cup ice cubes
- 2 to 4 tbsp. bourbon, optional
- Caramel sauce, optional
Instructions
- In a medium bowl, whip the cream until it just holds soft peaks; whip in a chilled bowl for faster results.
- Place the whipped cream and 4 glasses in the refrigerator to chill.
- Stir together 2 teaspoons cinnamon and 1 teaspoon sugar in a small bowl and set aside.
- Scoop the ice cream into a blender and pour 1/3 cup milk over the top.
- Add pumpkin, maple syrup, ginger, remaining 1 teaspoon cinnamon and ice in the blender and pulse to combine; use a spoon to stir the ingredients between pulses, if needed.
- Add a few tablespoons more milk, if desired, depending on how thick you like your milkshakes; blend until smooth; it may seem thick at first, but once poured, it will melt fairly quickly.
- Pulse in the bourbon, if using, and divide among the four chilled glasses.
- Spoon the whipped cream over the top and sprinkle with cinnamon sugar.
- Drizzle with caramel sauce, if desired.
Notes
Whip the cream and store in an airtight container, in the refrigerator, up to overnight.