As a hardcore ice cream lover, this pumpkin latte ice cream hits the spot. It’s sugar free, and every bit as delicious as the sugary variety.
Not only that, it’s easy to make… most of the prep time is waiting for the coffee to infuse, and the ice cream maker to do its work.
Special Equipment/Ingredients
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Although an ice cream maker is a major advantage for us ice cream lovers, there ARE no churn ice cream recipes out there. With enough interest and a little bit of creativity, I would assume this pumpkin latte ice cream recipe could become one of them. Please keep in mind, however, that I have not made no churn ice cream yet, and as such, cannot predict the results.
As for the ingredients, this pumpkin latte ice cream uses vegetable glycerin, to keep the ice cream from freezing into a rock hard mess. This ingredient is technically optional, but highly recommended. You COULD leave your ice cream out every time you want some to let it thaw a bit and be more easily scooped, but please keep in mind that every time you re-freeze partially thawed ice cream it becomes icier and less pleasant with each time you try to eat it.
The gingersnap crumbs in this recipe use egg white powder. Short of dehydrating your own egg whites to make this ingredient, you could try substituting a single egg white (no yolk) and eliminating the coconut oil OR adding more of a dry ingredient as needed. I have not tried this, that would simply be my approach if I were lacking that particular ingredient.
To keep it really simple, you could purchase some egg white powder, and also make the date night cookie from Trim Healthy Future (as I believe that is why I purchased this ingredient in the first place).
Pumpkin Latte Ice Cream Notes
Whole milk is an on plan crossover. Although it is not recommended for weight loss, it is great as an occasional treat or for those in seasons where they don’t need to lose weight. This includes pregnancy, nursing, at goal weight, or needing to gain weight… and don’t forget that time of the month when it’s better to treat yourself than to go off plan.
The gingersnap crumbs are not required, but offer nice dimension to the texture and flavor of the pumpkin latte ice cream recipe. They are very easy to throw together, and can be baked while the ice cream is churning… or even made in advance and kept in the refrigerator until ready to use.
Pumpkin fan, but not wanting ice cream? Try these pumpkin chai cupcakes… they are THM S, refined sugar free, keto friendly and low carb!!
Pumpkin Latte Ice Cream (with Gingersnap Crumbs)
Equipment
- Ice cream maker
Ingredients
For the Overnight Infusion
- 2 tbsp pumpkin spice coffee ground
- 1 c whole milk
- 1 1/2 c heavy cream
For the Ice Cream Base
- 1/4 c Truvia sweetener spoonable jar variety
- 1/4 tsp ginger ground
- 1/2 tsp cinnamon ground
- 1/8 tsp nutmeg ground
- dash salt
- 5 large egg yolks
- 1 tsp blackstrap molasses
- 1/2 tsp vanilla extract
- 3/4 c 100% pure canned pumpkin puree
- 1 tbsp vegetable glycerin
For the Gingersnap Crumbs
- 1/2 c almond flour finely ground
- 1/8 c coconut flour
- 1/8 c egg white powder
- 1/2 tsp gelatin unflavored
- 1/4 tsp xanthan gum
- 3 1/2 tbsp coconut oil melted
- 1 tsp blackstrap molasses
- 1/4 tsp liquid vanilla stevia drops I used Sweet Leaf brand
- 1/4 tbsp ginger ground
- 1/4 tbsp cinnamon ground
- 1/4 tsp cloves ground
Instructions
The Night Before
- Place the pumpkin spice coffee grounds in a coffee filter and fasten shut (I used staples). Set aside.
- In a small bowl, pour the milk and heavy cream. Add the coffee filter "pouch" of ground coffee, cover, and refrigerate overnight (or until you remember the mixture is in the fridge...)
The Next Day
- Remove the coffee filter pouch from the milk mixture, and gently squeeze out the remaining liquid. Throw away the pouch.
- Pour the milk/cream mixture into a medium saucepan, and gently warm on the stovetop with the ginger, cinnamon, nutmeg and salt from the "Ice Cream Base" category.
- Meanwhile, separate five egg yolks (you don't need the whites for this recipe) into a medium heat safe bowl.
- Once the milk/cream mixture is warm, almost to a simmer, slowly whisk half of the milk mixture into the yolks. Whisk constantly to avoid lumps.
- Whisk the yolk/milk mixture back into the remaining milk in the saucepan on the stove, and continue cooking over medium-low heat until thickened, whisking regularly.
- Whisk in the molasses, vanilla, and pumpkin. Once combined, remove from heat.
- Cool entirely, using a water bath if too excited to wait.
- Freeze in ice cream maker according to the manufacturer's instructions. Pour in the vegetable glycerin after you start the machine and it starts churning, or whisk it in right before starting the ice cream maker.
For the Gingersnap Crumbs
- While the ice cream maker does its job, preheat the oven to 350°F.
- Combine all gingersnap crumb ingredients in a medium bowl. Stir until combined.
- Spread the crumb mixture thinly on a foil lined cookie sheet, and bake in preheated oven for 10 minutes.
Prep the Ice Cream
- Stir the cooled gingersnap crumbs into the now frozen ice cream. Enjoy immediately for a softer serve, or place in a sealed container in the freezer to enjoy later.
Notes
Did you make this recipe? How did it turn out? Let me know in the comments below!
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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