- 3 cups vanilla ice cream
- 3/4 cup 2% milk
- 1/2 cup cinnamon applesauce
- 1/4 cup caramel ice cream topping
- 1/2 teaspoon rum extract
- In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses. Serve immediately. Yield: 4 servings.
Originally published as Cinnamon Apple Shakes in Quick Cooking September/October 2004, p9
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Reviewed May. 17, 2012
I might try making this using low-fat milk and low-fat vanilla yogurt.