No-Churn Pumpkin Spice Latte Ice Cream with Gingersnap Crumble: Your New Fall Obsession
Embrace the cozy flavors of autumn in a refreshing new way with our No-Churn Pumpkin Spice Latte Ice Cream with Gingersnap Crumble. This isn’t just another dessert; it’s a creamy, dreamy, frozen rendition of your beloved PSL, elevated with a satisfying crunch of spiced ginger cookies. Whether the weather still feels like summer or you’re deep into crisp fall days, this melt-in-your-mouth treat infused with pumpkin spice and a hint of espresso is the ultimate indulgence. Get ready to scoop up the taste of fall, one delicious bite at a time!
Embracing the “Basic” and Beyond: A Fall Fling for Everyone
Let’s be real: fall is the season of comfort, flannel, cozy lattes, and all things pumpkin spice. And you know what? There’s absolutely nothing wrong with embracing those quintessential “basic” joys. I’m right there with you, pulling out my favorite oversized scarf, slipping on leather boots, and planning brunch dates with bottomless mimosas. There’s a beautiful simplicity in leaning into the traditions that bring us comfort and happiness, especially when the leaves start to turn.
And let me tell you, there are absolutely NO JUDGMENTS coming from me. In fact, it’s this very spirit of embracing what you love that inspired this incredible ice cream creation. While I adore the *idea* of a warm Pumpkin Spice Latte, I’m not always a fan of the drink itself. I often prefer to get my pumpkin spice fix in other delightful forms. Yet, the craving for that iconic fall flavor, especially when paired with a rich espresso kick, is undeniable as autumn approaches.
Why a Frozen PSL? The Genius of No-Churn Pumpkin Spice Latte Ice Cream
So, voila! Pumpkin Spice Latte Ice Cream swoops in to save the day! Here in Denver, early fall often brings surprisingly warm weather – yesterday it was over 90 degrees, which is hardly ideal for sipping hot drinks. This delicious dilemma led to a brilliant solution: transform the beloved PSL into a cool, refreshing, and utterly decadent frozen dessert. It’s all the cozy comfort of fall spices and coffee, but in a delightful form that perfectly suits those lingering warm days or simply satisfies your ice cream cravings year-round.
The best part? This recipe is a fantastic **no-churn** creation, meaning you don’t need a fancy ice cream maker to achieve perfectly creamy results. It’s truly a game-changer for homemade ice cream enthusiasts. You’ll get all the rich flavor of pumpkin pie spice and a noticeable punch of instant espresso, making it taste just like that seasonal warm drink, but with an incredibly cool and sweet twist. Imagine the convenience of whipping up a batch of gourmet-level ice cream with minimal fuss and maximum flavor!
The Perfect Pairing: Crunchy Gingersnap Crumble
To top off this autumnal masterpiece, we’ve added a generous sprinkle of crunchy gingersnap crumble. This isn’t just a garnish; it’s a vital component that adds an exciting textural party to every bite. The spiced ginger cookies, combined with a hint of brown sugar and melted butter, create a sweet and subtly spicy complement that pairs absolutely perfectly with the creamy pumpkin spice base. The warm notes of ginger and molasses from the gingersnaps enhance the existing pumpkin and espresso flavors, creating a harmonious and utterly irresistible combination.
Essential Ingredients for Your PSL Ice Cream Adventure
Creating this delightful no-churn ice cream requires just a handful of simple ingredients, most of which you might already have in your pantry:
- Sweetened Condensed Milk: This is the magic ingredient in no-churn ice cream, providing sweetness and that incredibly smooth, creamy texture without the need for churning.
- Pure Vanilla Extract: A classic flavor enhancer that deepens all the other notes.
- Instant Espresso: Crucial for that “latte” aspect, giving a subtle coffee kick that balances the sweetness and complements the pumpkin spice. Make sure it’s instant for easy mixing!
- Pumpkin Pie Spice: The heart of the fall flavor! This blend of cinnamon, nutmeg, ginger, and cloves brings warmth and aromatic complexity.
- Pumpkin Puree: Adds natural pumpkin flavor, a beautiful orange hue, and contributes to the ice cream’s creamy consistency. Be sure to use 100% pumpkin puree, not pumpkin pie filling.
- Cold Heavy Cream: Whipped to stiff peaks, this forms the airy, light base of the ice cream, incorporating air for a fluffy texture that freezes beautifully.
- Gingersnap Cookies: For the crumble, these provide a spicy, crunchy contrast.
- Brown Sugar: Adds a hint of caramel-like sweetness and helps bind the crumble.
- Melted Butter: Brings richness to the crumble and helps it achieve that perfect crunchy texture.
Gather these up, and you’ll be well on your way to enjoying this incredible fall dessert!
Step-by-Step Guide to No-Churn Perfection
Making this Pumpkin Spice Latte Ice Cream is surprisingly straightforward. Here’s a detailed look at how to achieve delicious results every time:
- Prepare the Base Mixture: In your first large mixing bowl, combine the sweetened condensed milk, vanilla extract, instant espresso, pumpkin pie spice, and pumpkin puree. Stir thoroughly until all ingredients are fully incorporated and the mixture is smooth. This vibrant, spiced base is where all the PSL magic begins!
- Whip the Heavy Cream: In a separate, chilled large bowl, pour in your cold heavy cream. Using an electric hand mixer (or a stand mixer), beat the cream on medium-high speed until it forms stiff peaks. This means when you lift the beaters, the cream stands up firmly. Be careful not to over-whip, or it could turn grainy.
- Gently Fold: This step is crucial for maintaining the airy texture of your ice cream. Carefully fold the whipped cream into the pumpkin spice condensed milk mixture. Use a spatula to gently scoop from the bottom and fold over, turning the bowl as you go. Continue until no streaks of whipped cream remain, but stop as soon as it’s fully combined to avoid deflating the cream.
- Freeze: Pour the creamy mixture into a standard loaf pan or a freezer-safe container. Cover tightly with plastic wrap, pressing it gently onto the surface of the ice cream to prevent ice crystals from forming. Transfer to the freezer and chill for at least 6 hours, or preferably overnight, until firm.
- Prepare the Gingersnap Crumble: While the ice cream is setting, prepare your delicious topping. In a food processor, pulse the gingersnap cookies until they form coarse crumbs. Add the brown sugar and melted butter, then pulse again until the mixture comes together into a delightful crumble. If you don’t have a food processor, you can crush the cookies in a zip-top bag with a rolling pin and then mix in the sugar and butter by hand.
- Serve and Enjoy: Once the ice cream is firmly set, remove it from the freezer. Scoop generous portions into bowls or cones, then lavishly top with the freshly prepared gingersnap crumble. Serve immediately and savor the incredible blend of flavors and textures!
Pro Tips for the Best No-Churn Ice Cream Experience
- Chill Your Tools: For the best whipped cream, place your mixing bowl and beaters in the freezer for 10-15 minutes before whipping. Cold tools help the cream whip faster and achieve stiffer peaks.
- Don’t Over-fold: As mentioned, over-folding the whipped cream into the condensed milk mixture can deflate it, resulting in a less airy ice cream. Be gentle and stop as soon as it’s combined.
- Quality Ingredients Matter: While simple, the quality of your ingredients makes a difference. Use good quality heavy cream and pure vanilla extract for the best flavor.
- Storage: Store any leftover ice cream in an airtight container in the freezer for up to two weeks. To keep it from getting too hard, you might want to let it sit out for a few minutes before scooping.
Serving Suggestions and Delicious Variations
This Pumpkin Spice Latte Ice Cream is fantastic on its own, but here are a few ideas to make it even more special:
- Extra Indulgence: Drizzle with caramel sauce or a dollop of whipped cream and an extra sprinkle of pumpkin pie spice before serving.
- Cookie Crumble Swap: Not a fan of gingersnaps? Try crushed speculoos cookies, graham crackers, or even shortbread cookies for the crumble.
- Chocolate Lover’s Dream: Swirl in some chocolate fudge or add mini chocolate chips to the ice cream base before freezing.
- Ice Cream Sandwiches: Scoop between two soft gingersnap cookies for an amazing fall-themed ice cream sandwich.
- Fall Sundae: Create a magnificent fall sundae with this ice cream, some spiced apple compote, whipped cream, and a cherry on top!
My Kitchen Must-Haves for Effortless Ice Cream Making
To make this and many other recipes a breeze, here are a few kitchen tools I swear by:
My pro stand mixer is truly an indispensable tool in my kitchen. It was one of the best gifts I’ve ever received, and it’s the only appliance that permanently earns a spot on my countertop. It makes whipping cream to stiff peaks an absolute dream, freeing up my hands for other prep work.
A good set of mixing bowls is fundamental for any kitchen, and particularly useful for this recipe where you’re combining ingredients in separate bowls before gently folding them together. Investing in a durable set will serve you well for years.
This particular spatula is my absolute favorite because of its reliability and robust construction. I’ve gone through so many flimsy spatulas that just don’t last, but this one is incredibly well-made and stands the test of time, ensuring you can gently fold without worry.
I always freeze my homemade ice creams in this trusty loaf pan. Not only does it look fantastic for presentation, but its durability means it won’t wear down easily, whether I’m baking a quick bread or freezing a batch of delicious ice cream.
For making the gingersnap crumble, my small Vitamix blender is perfect. It’s lightweight, incredibly powerful, and just the right size for everyday use and for quickly processing ingredients without needing to haul out a massive machine.
Finally, I genuinely believe this ice cream scoop is the best one you’ll ever own. It’s designed for ease of use, gliding through even the firmest ice cream, and it cleverly rests so it won’t make your counters sticky – a small detail that makes a big difference!
Pumpkin Spice Latte Ice Cream with Gingersnap Crumble
6 hours
20 minutes
6 hours
20 minutes
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Ingredients
- 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
- 13 gingersnap cookies
- 2 tsp brown sugar
- 3 Tbsp butter melted
Instructions
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In a large bowl, stir together sweetened condensed milk, vanilla, espresso, pumpkin pie spice, and pumpkin puree. Mix well until smooth and fully combined.
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In a separate large, chilled bowl, beat cold heavy cream with an electric hand mixer on medium-high speed until it reaches stiff peaks. Be careful not to over-whip.
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Gently fold the whipped cream into the sweetened condensed milk mixture using a spatula. Continue folding until the mixture is fully incorporated and uniform in color, being careful not to deflate the cream.
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Pour the mixture into a standard loaf pan or a freezer-safe container. Cover tightly with plastic wrap and freeze for at least 6 hours, or until completely firm. For best results, freeze overnight.
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When the ice cream is nearly set, prepare the gingersnap crumble. Pulse gingersnap cookies in a food processor until finely crushed. Add brown sugar and melted butter, then pulse again until a moist crumble forms.
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Once the ice cream is ready, scoop it into serving bowls and generously top with the gingersnap crumble. Serve immediately and enjoy your homemade Pumpkin Spice Latte Ice Cream!
We hope you love this No-Churn Pumpkin Spice Latte Ice Cream with Gingersnap Crumble as much as we do. It’s the perfect way to capture the essence of fall in a cool, creamy, and irresistibly crunchy dessert. Don’t let the weather dictate your fall cravings – whip up a batch today and enjoy the ultimate taste of the season!