Pumpkin Spice Latte Ice Cream with Gingersnap Crumble
Creamy, no-churn ice cream tastes just like a pumpkin spice latte in frozen form. The crunchy topic makes it perfection!
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ingredients
Pumpkin Spice Latte Ice Cream
- 14 oz 1 can sweetened condensed milk
- 1 tsp pure vanilla extract
- 1 Tbsp instant espresso
- 2 1/2 tsp pumpkin pie spice
- 2/3 cup pumpkin puree
- 2 cups cold heavy cream
Gingersnap Crumble
- 13 gingersnap cookies
- 2 tsp brown sugar
- 3 Tbsp butter melted
instructions
- In a large bowl, stir together sweetened condensed milk, vanilla, espresso, pumpkin pie spice, and pumpkin puree.
- In a separate large bowl, beat heavy cream with an electric hand mixer until it reaches stiff peaks.
- Fold whipped cream into the sweetened condensed milk mixture gently until fully incorporated.
- Pour mixture into a standard loaf pan. Freeze for 6 hours.
- When the ice cream is set, pulse gingersnap cookies, sugar, and melted butter until it forms a crumble.
- Add the crumble to the top of the ice cream. Serve immediately.