Dairy-Free Pumpkin Milkshake

By Michele Spring
October 20, 2014
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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
  1. 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.
  2. 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.
  3. 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.

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