I brought some Edy's Pumpkin ice cream home a couple of weeks ago and had planned to make some gluten free gingerbread to go with it. That hasn't happened, so tonight I used it for milkshakes. Just put milk in the bottom of the blender, about 2 cups, I think. Then add a block of cream cheese and about half the container of pumpkin ice cream and that should make about 5 small milkshakes.
BTW, I was using up some mint chocolate chip ice cream that wasn't enough for the three of us that were awake, so I made that into a milkshake, but it ended up too thin. So I added half a pouch of chocolate instant pudding. It worked perfectly, thickening the shakes and improving the flavor and texture.