It’s pretty safe to say that here in Southern California, our “fall” is pretty much a joke. Sure, we may have days that get down to low 60’s with some chilly winds but for the most part it’s all sunshine all the time. With the official start of fall closely approaching, I thought it would be appropriate to make something that incorporates typical fall flavors while still hanging on to summer favorites. This pumpkin shake is just that! Full of pumpkiny goodness and spices, it will be sure to satisfy your fall cravings without ever having to have your oven on. Trust me, hot ovens in 100 degree heat, no. Not happening.
4 large scoops of pumpkin ice cream (I got mine from Trader Joes)
1/2 to 1 cup milk, any kind will do
1/2 teaspoon cinnamon
4-5 gingersnap cookies (the crunchy ones)
whipped cream for topping
Place your gingersnap cookies into a blender or food processor and pulse until they’re fine crumbs. Make sure they’re really ground up so your shake isn’t gritty. Place ice cream, cookie crumbs, milk, and cinnamon into a blender and mix until everything’s incorporated. Pour into a glass and top with whipped cream, if desired. Enjoy! (and pretend like it actually gets cold in California)