It’s no secret that I love all things pumpkin, especially pumpkin spice lattes. I was so happy a couple months ago when I discovered that I could make my own at home. I’ve saved quite a bit of money (and I hope calories) by making them at home, and I’ve actually come to prefer my version to the coffee house one. So when I saw this recipe was based on the same recipe I used to make my beloved pumpkin spice lattes, I knew I had to try it immediately.
This ice cream, without a doubt, is one of the best ice creams I’ve ever made. It’s super creamy and full of all the flavors you’d expect to find in a pumpkin spice latte. I love how the espresso and pumpkin both stand out and how the fall spices add subtle background flavors to the ice cream. You might think that the ice cream would be slightly gritty because of the amount of espresso and spices, but I can assure you it’s not. I did modify the amounts of nutmeg and cinnamon just a bit because I adore nutmeg and wanted to add more than the original recipe called for. This ice cream was delicious straight from the freezer, but I’m already imagining how it would taste in milkshake form or affogato style with a shot of espresso poured over the top. If you like pumpkin spice lattes, you will love this ice cream.