Ingredients
2 cups whole milk
1/2 cup canned pumpkin
2 tablespoons sugar
1 cup strong brewed Schuil Pumpkin Spice Coffee (available at Weekends!)
3 teaspoons vanilla extract
4 cups vanilla ice cream
1 cup crushed ice
Instructions
In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered, several hours or overnight.
Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.
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