Pumpkin Spice Milkshake
Creamy ice cream milkshake blended with real pumpkin puree & spices.
Indulgent fall shake blended with vanilla ice cream, real pumpkin puree, warm cinnamon spices, and topped with whipped cream.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- High-Speed Blender / Food Processor
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
2
servings
-
3 cups vanilla bean ice cream
-
½ cup canned pumpkin puree, chilled
-
½ cup whole milk
-
1 tsp pumpkin pie spice
-
2 tbsp caramel sauce, for drizzle
Step-by-Step Instructions
Blend
Combine vanilla ice cream, pumpkin puree, milk, and pumpkin pie spice in blender. Blend high 45 seconds.
Garnish & Serve
Drizzle caramel inside glasses. Pour milkshake, top with whipped cream and cinnamon stick.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.