What is pumpkin spice latte ice cream?
Pumpkin spice latte ice cream is exactly what it sounds like: ice cream flavored with pumpkin, spices and coffee. It sounds like a weird combination, but hey, I’m not one to judge. I love pumpkin spice lattes, and I love ice cream, so why not try them together?
The ice cream was creamy and smooth, with a subtle sweetness and a hint of coffee bitterness. The pumpkin flavor was not overpowering, but rather balanced with the spices. It tasted like a frozen version of my favorite fall drink.
Tips for making pumpkin spice latte ice cream?
No churn ice cream is ice cream that you can make without a machine, just by whipping some cream and sweetened condensed milk together, and then freezing it. It’s super easy, and you can customize it with any flavors or mix-ins you like. Here are some tips to make your no churn ice cream even better:
- Use full-fat cream and condensed milk for the best texture and flavor. Low-fat versions will make your ice cream icy and bland.
- Add rum, whisky or bourbon to stop the ice cream becoming icy.
- Transfer the mixture to a freezer-safe container, such as a loaf pan or a plastic tub. Cover it with plastic wrap or foil, and freeze it for at least 6 hours or overnight.
When should I make this pumpkin spice latte ice cream?
The answer is simple: whenever you feel like it! Pumpkin spice latte ice cream is not just a seasonal treat, it’s a year-round delight that can brighten up any day. Whether you need a refreshing dessert in the summer, a cozy comfort in the winter, or a festive indulgence in the fall, pumpkin spice latte ice cream is always a good idea.
If you like this pumpkin spice latte ice cream, check out these recipes…
Ingredients
- 1 cup pumpkin puree
- 1tbsp dark rum or whisky
- 1.5tbsp coffee granules
- 2 cups double/heavy cream
- 1 can condensed milk
- 1tbsp pumpkin spice
Instructions
- Mix 1tbsp of hot water with the coffee granules. Once dissolved add the pumpkin puree, rum and coffee into a bowl, mix together.
- In a separate bowl pour in the cold cream, condensed milk and pumpkin spice. Whisk using an electric beater/stand mixer until the cream develops soft peaks.
- Add 1/4 of the cream mix into the pumpkin puree. Mix together until combined, then add the pumpkin puree mix into the bowl with the remaining cream. Mix together until combined.
- Pour the ice cream into a 25 x 12cm tin, cover with cling film and place in the freezer overnight.
