I’ve been known to repurpose ice creams many different ways: Ice cream sandwiches, floats, dessert nachos, and cakes. So how could I possibly pass up the opportunity to make a milkshake? That’s what I thought!
One bite into my creamy, dreamy Vegan Pumpkin Pie Ice Cream and I knew it was destined for greater things.
So when I got an invite to make a recipe for How Sweet Eats’ virtual baby shower, I knew this was just the thing. Jessica likes all things over the top, flavorful and borderline trashy. (Don’t worry Jessica, I’ll drink your share of bourbon this time).
What makes this shake trashy, you ask? BOURBON, baby. Lotsa bourbon.
My first thought was to make an ice cream float using apple cider or pumpkin beer, but cider is too sweet and beer is not really my thing. So John suggested a milkshake using bourbon. BOOM. Million dollar idea. It makes this shake SO tasty.
That’s why I keep this guy around. Not to mention, where would I be without my part time hand model? Da-da-dang, look at those curves.
This milkshake is everything I hoped it would be:
& I want more
And as always, simple. Just 5 ingredients and less then 5 minutes. Top it with Coconut Whipped Cream and you’re in business.
If you make this recipe, be sure to take a picture and tag it #minimalistbaker on Instagram so we can see! Also, maybe add #mymilkshakebringsalltheboystotheyard if you’re feeling adventurous. Yes, even you, Rhonda.
Bourbon Pumpkin Milkshakes
Add all ingredients except the coconut whipped cream to a blender and blend until creamy and smooth. Add more almond milk to thin, and more ice cream to thicken. Taste and adjust flavors as needed.
Divide between 2 (as original recipe is written // adjust if altering batch size) small glasses and top with coconut whipped cream and additional pumpkin pie spice.
*Nutrition information is a rough estimate calculated without coconut whipped cream.