Pumpkin Frappe! Shake! Ice Cream!

Different names for one delicious, delightful, delectable, luscious, scrumptious delicacy!

This is one of one of my favorite “THM” fall frapuccinos and I am not sure why I never thought to make it “keto-friendly” until today.  And today, Autumn absolutely loved it….along with a few of her sisters, whom I had to make another batch for! I am quite sure this will be served on Thanksgiving day 🙂

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Here are the ingredients: (For specific ingredient amounts, click on the Recipes” tab) Please note: To make this shake, you will need to have already frozen “coconut milk cubes” – unsweetened coconut milk that has been frozen in ice cube trays.

IMG_0328First measure your cream in the blender. Blend until cream becomes “whipped,” now remember this is not going to look like much – but wait!

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Next, measure out cream cheese, unsweetened pumpkin, sweetener of choice, pumpkin pie spice, and a dash of salt.  Also, add a bit of vanilla or maple flavoring or a bit both. Put all ingredients into the blender.

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Next, place the specified amount of frozen unsweetened coconut milk cubes in a plastic bag, crush them up and place them in the blender.

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Blend until consistency of a thick shake. Serve up deliciousness from the blender into a special glass, or freeze if you like it more like ice cream, and indulge in pumpkin keto-yumminess – even as it drips all over you!

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