Pumpkin spice latte ice cream might sound a bit unusual, but trust me, it’s a delightful blend of pumpkin, warm spices, and coffee. If you’re a fan of pumpkin spice lattes and ice cream, why not give this unique combo a try? After all, who am I to judge?
The ice cream itself is a dream – creamy, smooth, with a gentle sweetness and a subtle touch of coffee’s bitterness. The pumpkin flavor doesn’t overpower; instead, it plays nicely with the spices. It’s like savoring your favorite fall beverage in frozen form.
- 1 cup of pumpkin puree
- 1 tablespoon of dark rum or whisky
- 1.5 tablespoons of coffee granules
- 2 cups of heavy cream
- 1 can of condensed milk
- 1 tablespoon of pumpkin spice
- Start by dissolving the coffee granules in 1 tablespoon of hot water. Once it’s mixed in, add the pumpkin puree, rum, and coffee into a bowl, and give them a good stir.
- In a separate bowl, combine the cold cream, condensed milk, and pumpkin spice. Use an electric beater or stand mixer to whip it up until the cream forms soft peaks.
- Take about a quarter of the creamy mix and blend it with the pumpkin puree until they’re well combined. Then, add this pumpkin mix into the bowl with the rest of the cream and blend until everything comes together.
- Pour this heavenly ice cream mixture into a 25 x 12cm tin, cover it with cling film, and pop it into the freezer overnight.
Get ready to scoop up a spoonful of autumn bliss! 🍨🍂😋
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