Seriously yummy pumpkin, vanilla and peanut butter milkshake
This "recipe" is good solution for a quick snack, for a sudden sugar drop or as a dessert substitute for people who're not into baking. The only "slow" thing about this milkshake is the pumpkin puree, but you can prepare it in advance and put the excess amount in the freezer. The process is extremely simple: you just need to clean and dice a butternut pumpkin in big pieces, cook it in the oven at 180 degrees until it's soft and then mash it. Put it in a container if you wish to keep it in your freezer, it will last for one or two months. Sweet without being too sugary, this milkshake is tasty and nourishing!
Here are the quantities for one glass:
- 4 tablespoons of butternut pumpkin puree (it's better if you use it when almost-defrosted, it will make your milkshake even creamier!)
- 1 cup of cold milk
- 1/2 cup vanilla ice-cream
- 1/2 tablespoon peanut butter
- a dash of nutmeg
Blend the pumpkin, the milk, the ice-cream and the peanut butter together, grate some nutmeg on top and serve.
Gluttons can add some whipped cream, but I assure you this milkshake is extremely yummy as it is. If you want to variate, you can use vanilla yogurt instead of ice-cream. It's not the same of course, but you'll get a really good smoothie anyway. This combination was inspired by a pumpkin and macadamia nuts ice-cream I tasted at Gelateria Islanda in Bologna, Italy. On a sultry, hot Italian summer day this wonderful and fresh hand-crafted gelato prepared by super-skilled people made my taste buds go crazy and just made me feel much better. Here's the link to Gelateria Islanda's website. I strongly suggest to stop by if you're visiting Bologna! www.gelateriaislanda.it
Enjoy!