Butternut Milk Punch


By David Alan
Ice cream recipe by Pastry Chef Jessica Maher
Photography by Jenna Noel

Super easy

Butternut Milk Punch


For 1 Person(s)


  • 6 ounces butternut ginger ice cream*
  • 2 ounces half-and-half or whole milk
  • 1 ounces Railean Reserve XO Texas Gulf Coast Rum (or other aged rum)
  • 1 ounces brandy
  • 1 teaspoons Paula’s Texas Orange

Butternut Milk Punch Directions

  1. Blend all ingredients in blender; the resulting consistency is that of a very thin milk shake. Pour into a tall glass and top with whipped cream and grated nutmeg. I do not recommend omitting the Paula’s Texas Orange, as it really ties the drink together.
  2. In the absence of butternut ginger ice cream, you can substitute a mix of Gelato’s Pumpkin Pie and Bouldner Natural Ginger Cream ice creams. However, we recommend making this from scratch!

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