Refrigerate the coconut milk overnight. Open the can, remove the thick cream and transfer to a bowl. Reserve the liquid to use in smoothies.
Add 2 tbsp low carb sugar to the thick coconut cream. Whisk to your preferred consistency.
Mix together the instant coffee and water in a small jug and add it to a blender. Add the ice cream, pumpkin pie spice, pumpkin puree and milk.
Blend the milkshakes until well combined. Transfer to your favourite glasses.
Top the milkshakes with coconut whipped cream and a sprinkle of pumpkin spice (optional). Enjoy!
Makes 3 shakes assuming 2 tablespoons whipped coconut cream per shake. Net carbs per serving: 3.68 g
These milkshakes are best served immediately but can be stored in the fridge for up to 1 day (note that they will become thinner as the ice cream melts)
Store any leftover coconut whipped cream in an airtight container in the fridge for 1-2 weeks.
*I used 2 servings of Rebel Ice Cream in the nutritional information and assumed 2 tbsp of coconut whipped cream per shake. Erythritol, a sugar alcohol, was subtracted and not factored into the nutritional information since it contributes zero calories and does not impact blood sugar.