We love autumn and pumpkin spice everything just as much as the next person but this year we had a bad experience with a pumpkin spice latte. Weeks of anticipation ended in utter disappointment as we found ourselves with a beverage that was sickeningly sweet and unbearably oily. After a few sips we tossed it out. I said, then, that we would skip buying these specialty beverages from outside (along with all the sugar, fat, and calories that come with them) and try to make healthier versions at home. I haven’t attempted to make a pumpkin spice latte yet, but being that we are both ice cream fiends and Michigan weather can be unpredictably warm (it’s 80 degrees today), I put together this delicious milkshake that screams pumpkin pie and butter pecan ice cream in ice-cold fashion. This recipe makes enough for two servings but can certainly be adjusted if you want to make more and you can also tone down the spices as you fit. Now what are you waiting for? Your pumpkin spice sweet tooth is calling 😉
2 1/2 cups quality vanilla ice cream (we use Turkey Hill All Natural)
1 tablespoon pumpkin puree
1/2 cup milk*
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
homemade whipped cream
toasted pecans for garnish
pure maple syrup for garnish
*We like our milkshakes on the thicker side so feel free to adjust the recipe and add more milk if you like a thinner milkshake.
In a blender, combine ice cream, pumpkin puree, milk, and spices. Blend until smooth. Pour into glasses and top with homemade whipped cream, toasted pecans, and a drizzle of maple syrup. Serve and enjoy!
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