- 4
- 15 mins
Ingredients
- ¾ cup/180 milliliters heavy cream (or whipping cream)
- 1 tablespoon cinnamon
- 1 teaspoon sugar
- 28 ounces/830 milliliters premium vanilla ice cream
- ⅓ to ½ cup/80 to 120 milliliters milk
- 1 cup/240 milliliters pumpkin purée
- 2 teaspoons pure maple syrup
- ¼ teaspoon ground ginger
- 5 large ice cubes (about 1 cup)
- 2 to 4 tablespoons bourbon (optional)
- Caramel sauce (optional)
Preparation
Step 1
Whip the cream in a medium bowl 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 a 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, and 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.
Nutritional analysis per serving
248 calories; 15 grams fat; 9 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 3 grams protein; 60 milligrams cholesterol; 77 milligrams sodium