Call me “basic” all you want, but I love pumpkin season. Since I don’t drink coffee, a Starbucks Pumpkin Spice Latte just doesn’t do it for me. I have to get my pumpkin fix elsewhere! You know what beats a PSL? A pumpkin milkshake. Spiked, that is.
Bailey’s sent me a bottle of their Bailey’s Almande, an almond milk-based liqueur that’s dairy-free and gluten-free. I shared their Sweet Harbor Mist Cocktail recipe as well as the Almande Creamsicle, but my goal was to create my own recipe.
The first thing I thought of was pumpkin. Pumpkin martini, pumpkin punch, pumpkin soda, pumpkin cider. But, the one thing I couldn’t get out of my head was the pumpkin milkshake.
Milkshakes can be trouble for the dairy adverse, so here’s a recipe that’s dairy-free, gluten-free and won’t upset your tummy. Feel free to make this with regular ice cream and Bailey’s as well. I imagine it would be hard to mess up this combo.
My favorite vegan ice cream is Sweet Action here in Denver. They make a vegan vanilla coconut based ice cream that’s to die for. But, if you’re not in Denver, So Delicious makes plenty of dairy and gluten-free options. I used vanilla for this recipe, but I saw they have a snickerdoodle flavor that sounded wonderful.
If you purchase a pint-size ice cream, that’s exactly how much this recipe calls for. Instead of scooping it out of the carton, you can take a pair of scissors and cut up the side. Then the ice cream will slide right out!
You can use anywhere from 1/2 tsp of pumpkin pie spice to a full teaspoon, it’s totally up to your taste buds. I prefer to start with 1/2 tsp, then add a little more if needed.
Currently Bailey’s Almande is only available in select markets, and though it’s dairy-free and gluten-free, at the time of this writing it is not vegan-friendly because it contains beeswax according to Free-From Heaven.
- 1 pint (2 cups) dairy-free vanilla ice cream
- 2 oz vanilla or whipped cream vodka
- 2 oz Bailey's Almande Liqueur
- 1 cup pumpkin puree
- 1 tbsp brown sugar
- ½ tsp pumpkin pie spice
- 2 cinnamon sticks (garnish)
- Combined all but the cinnamon sticks in the blender.
- Pulse until combined.
- Taste and add another ¼ tsp of pumpkin pie spice if desired.
- Pour into two glasses and top with a cinnamon stick.
In need of more fall recipes? Check out my pumpkin spice pancakes (also dairy-free)!