Pumpkin Bourbon Shakes
Photographer: Victor Protasio; Food Stylist: Mary Claire Britton; Prop Stylist: Missie Crawford
If you prefer your shakes thicker, just follow the make-ahead directions.
How to Make It
Step 1
1
Whirl a third of the ice cream, pumpkin, milk, and bourbon at a time in a blender until smooth, adding sugar and spices to last batch. Pour into a large bowl and stir to combine.
Step 2
2
Ladle shakes into 8 tall glasses and top each with a dollop of whipped cream if you like and a little nutmeg. Serve with straws.
Step 3
3
Make ahead: Up to 1 hour through step 1, freeze airtight; stir before ladling into glasses.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
4 1/2 cartons (14 oz. each) vanilla ice cream such as Häagen-Dazs, softened
2 cups canned pumpkin
1 cup milk
1/2 cup bourbon
1/2 cup packed light brown sugar
About 1/2 tsp. nutmeg (preferably freshly ground)
1/2 teaspoon ground ginger
1 teaspoon cinnamon
Sweetened whipped cream (optional)
Directions
Step 1
1
Whirl a third of the ice cream, pumpkin, milk, and bourbon at a time in a blender until smooth, adding sugar and spices to last batch. Pour into a large bowl and stir to combine.
Step 2
2
Ladle shakes into 8 tall glasses and top each with a dollop of whipped cream if you like and a little nutmeg. Serve with straws.
Step 3
3
Make ahead: Up to 1 hour through step 1, freeze airtight; stir before ladling into glasses.
Step 4
4
Note: Nutritional analysis is per serving.
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