Pumpkin Spice Latte Ice Cream

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I loved a good iced Pumpkin Spice Latte. If I go to a coffee shop, my drink is ALWAYS iced. Even in the dead of Winter. We Midwestern folks go by coffee craze seasons; Pumpkin Spice Latte (Fall) or Peppermint Mocha (Winter). The fad in my neck of the woods is real and it gets a bit obsessive! We have pumpkin spice creamers, chocolate, coffee grounds, soap, candles and even Cheerios.

It’s no surprise that I’ve had my mind on creating a Pumpkin Spice Latte ice cream since the beginning of Summer! If you live in a warmer state (lucky you!), you’ll want to give this dessert a try during the PSL craze months. You’ll get your fill of pumpkin spice, but you’ll actually be doing it the healthy way. This ice cream is low-carb, sugar-free and a Trim Healthy Mama “S”. You’ll notice it’s heavy on the pumpkin spice, light on the latte. It doesn’t really taste like a coffee ice cream, but there’s still that slight note there that makes it interesting.

This recipe makes 1 pint. You’ll notice I add glycerine to my ice creams. That is totally optional, but it does help the ice cream to scoop better and have a better texture. I linked the ice cream maker I use in the box below. It’s fairly inexpensive and super easy to use. I’ve been pleased with the results. It makes wonderful soft serve ice creams.

Special Items Mentioned:

Gentle Sweet

Pumpkin Spice Latte Ice Cream

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Pumpkin Spice Latte Ice Cream Print Recipe

Ingredients

• 1 C. Brewed Coffee
• 2 C. Cream
• 1/2 C. Pumpkin Puree
• 1 T. Glycerine
• 3/4 C. Gentle Sweet
• 1 T. Pumpkin Pie Spice
• 1/2 t. Vanilla
• 2 Egg Yolks

Servings:

Instructions

1. Blend all ingredients in a blender. Pour into your ice cream maker and follow the manufacturers instructions! Enjoy!

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