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Dairy-Free Pumpkin Milkshake

By Michele Spring • October 20, 2014 • 0 Comments

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Author Notes: This dairy-free dessert celebrates the flavors of the season and is a breeze to whip up. Loved by both kids and adults, it is sure to be an instant hit! —Michele Spring

Serves 2

13.5 ounces Coconut Milk
1/2 cup Pumpkin Puree
2 teaspoons Cinnamon
1 teaspoon Ginger
1 teaspoon Nutmeg
1/2 teaspoon Cloves
1 tablespoon Maple Syrup

Mix all the ingredients in a blender. If you have an ice cream maker, freeze according to the manufacturer’s directions for about 60% of the time. Take out when still goopy but frozen.
If you do not have an ice cream maker, place in a shallow dish in the freezer and stir every so often until it is at the right consistency.
If you’d like a whipped topping, take the solid cream off the top of a refrigerated can of coconut milk, whip it by hand or mixer and mix in a smidge of sweetener like maple syrup. Top milkshake off with the whipped cream.