Dairy-free Pumpkin Milkshake

yield:2 cups
prep time:10 min
cook time:15 min
ready in:25 min
Michele blogs at the Paleo food and lifestyle blog, Thriving On Paleo. She strives to help others feel as good as she has after following both the Paleo and Autoimmune Paleo diets.
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  • 1 13.5 oz can Coconut Milk
  • 1/2 cup Pumpkin Puree
  • 2 tsp Cinnamon
  • 1 tsp Ginger
  • 1 tsp Nutmeg (use Mace for Autoimmune Paleo)
  • 1/2 tsp Cloves
  • 1 tbs Maple Syrup
  • Optional: 1 13.5 oz can of Coconut Milk for whipped topping
  • 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.
  • Serve immediately.