Prep 5 mins
Cook 0 mins
- 1 (29 ounce) can pumpkin puree
- 1 pint vanilla ice cream, softened
- 4 cups milk
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground mace
- 1 cup whipped cream
- 1 pinch ground nutmeg
- In a blender or food processor, blend the pumpkin, ice cream, milk, cinnamon, nutmeg, and mace in batches.
- Pour into individual cups.
- Top with whipped cream and a sprinkle of nutmeg.
OMG! So incredibly good! Our fav local burger joint makes awesome milkshakes & makes a pumpkin milkshake I love but hate the price & drive associated with. This recipe UTTERLY replaces Kohls - I halved the recipe & subbed ground ginger (1/2t) for mace. Will be getting mace to repeat. Will also try with sugar-free vanilla ice cream to make it a totally healthy meal - had it for lunch today & am STILL smiling! Thank you Likeitloveit! Will be making this often! Addendum - still making this & loving it! Sweet, creamy & pumpkiny without being fibrous. DH & DF also approve - texture is thick & smooth & sweet enough for our tastes - not looking for "sugar rushes" LOL - maybe previous reviewer did not add milk gradually - I would suggest adding milk until your desired consistency is reached rather than adding all at once.
The recipe ingredients must be listed in a very wrong ratio. I put approx. 1/2 of all the ingredients in my blender (for the first "batch") and got a thin, watery concoction. I then added all the remaining ice cream and much of the pumpkin and the result was still too thin for my taste. It also was not sweet enough - the sugar in the ice cream was not nearly enough to compensate for all that unsweetened pumpkin. Perhaps the other reviewer who liked it so much enjoys more of a healthy, smoothy-type drink but I had promised my family a sweet, creamy treat and this was NOT it.