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There's nothing basic about how we do pumpkin spice at Salt & Straw. (Our Jack o' Lantern Pumpkin Bread is proof in the ice cream.) But what happens when we challenge our head ice cream maker, Tyler, and recipe developer, Karla, to dream up their own versions of the beloved—or controversial—Pumpkin Spice Latte? We get two Halloweekend milkshakes that are sure to convert even the most skeptical pumpkin eater.

Not Your Average PSL Milkshake

Makes about 1 milkshake

  • ½  cup dark chocolate chips
  • ½ cup milk chocolate chips
  • 1 pint of Cold Brew Cashew Praline ice cream
  • 1 ⅓ cups milk
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon clove
  • ½ teaspoon ginger
  • ½ teaspoon allspice
  • Grated fresh nutmeg to taste
1. Melt down dark and milk chocolate chips together in a small saucepan. Let cool slightly, then add to a piping bag. Set aside. 
2. Scoop the entire pint of Cold Brew Cashew Praline ice cream into a blender or stainless steel malt cup. Add ⅓ cup milk, cinnamon, ground nutmeg, clove, ginger, and all spice. Blend until smooth. Use an immersion blender if you are mixing in a malt cup. 
3. Pipe your chocolate mixture around the inside of your milkshake glass.
4. Pour ice cream mixture into milkshake glass and set in freezer while you whip your milk.
5. Bring 1 cup of milk to simmer over medium heat. Once it begins to steam, turn off heat and pour into a french press. Do not let the milk come to a boil. Using the french press handle, press up and down in a fast motion to create foam. 
6. Grab your milkshake from the freezer and spoon milk foam over the top. Grate fresh nutmeg over the top. 

      Vanilla Pumpkin Spice Milkshake

      Makes about 1 milkshake

      • 1 pint Double Fold Vanilla ice cream
      • ⅓ cup milk
      • ¼ teaspoon cinnamon
      • ¼ teaspoon ginger
      • ¼ teaspoon nutmeg
      • ¼ teaspoon star anise 
      • ¼ teaspoon ground black pepper
      • Heavy pinch of salt 
      • 2 cups pie filling, recipe follows
      • 1 cup coffee crumble cake, cut in pieces (we recommend the NYTimes Sour Cream Coffee Cake recipe)
      • ¼ cup marshmallow fluff
      1. Scoop the entire pint of Double Fold Vanilla into a blender or stainless steel malt cup. Add milk, cinnamon, ginger, nutmeg, star anise, ground black pepper, and a heavy pinch of salt. Blend until smooth. Use an immersion blender if you are mixing in a malt cup. 
      2. Alternate spooning layers of the milkshake mixture and dollops of pie filling and coffee crumble cake pieces. 
      3. Spoon marshmallow fluff on top and use a blowtorch to toast. 

        Pie Filling

        • 2 cups sweet potato puree or pumpkin puree
        • ¼ stick cubed butter
        • ½ cup sugar
        • 1 egg
        • ½ cup tapioca syrup
        • 1 teaspoon vanilla extract
        • ¼ teaspoon nutmeg
        • ¼ teaspoon cinnamon
        1. Combine all ingredients in a pot over medium heat. Cook and reduce until thick in consistency, making sure to stir with a spatula constantly to avoid scorching. 
        2. Let cool, then add to a piping bag. Set aside.