Every time fall rolls around, my house starts to smell of all things pumpkin. Between pumpkin baked goods and savory eats, I thought it was high time to add a pumpkin beverage to the mix. But not just any beverage, I’m talking pumpkin milkshakes.
There are not many ingredients to a milkshake, so you definitely want use the best quality ice cream and milk. There are so many ice cream flavors that I love, but there is only one milk product that I actually use: fairlife® ultra-filtered milk.
Not only does fairlife milk taste better, but it’s almost twice as creamy—an important factor when making homemade milkshakes. Along with that fairlife’s one-of-a-kind cold-filtration process, has 13 grams of protein and half the sugars typically found in milk. The added benefit is its also lactose free, so it never bothers my stomach.
Yay to fewer stomach aches and more milkshakes! Aside from the milkshake, I love this recipe because it’s a great way to also use up any leftover pumpkin puree from all the pumpkin baking and savory food making.
**This post is in collaboration with fairlife®. All thoughts and opinions are my own.
- 1 pint vanilla ice cream, softened
- ½ cup fairlife Whole Milk
- ½ pumpkin puree
- ¼ teaspoon cinnamon
- Place all ingredients in a blender and pulse at lowest setting until mixture is well combined and creamy.