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decorative pumpkins, one mug style containing coffee and coffee beans scattered in front, a glass ice cream dish with pumpkin latte ice cream and gingersnap crumbs beside an antique cream container full of milk with fall leaves in front on a green placemat with a burgundy background
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Pumpkin Latte Ice Cream (with Gingersnap Crumbs)

A THM XO, sugar free treat.
Prep Time8 hours 30 minutes
Cook Time15 minutes
Total Time8 hours 45 minutes
Course: Dessert
Cuisine: American
Author: Nicole

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

Don't let the lengthy ingredient list and/or instructions scare you... most of the time is hands off and the crumbs are super easy to throw together but a nice touch in the ice cream.