Castellon's Kitchen: Pumpkin Spice Latte Ice Cream

With so much hot weather in Southern California these first three weeks of autumn, I'm feeling frustrated that it's too hot to curl up with a good book and blanket and sip on pumpkin spice lattes. What's this fall-loving girl supposed to do when I have to endure the opposite of fall weather every day...Well here it is! The perfect compromise of warm weather relief with fall flavor. Pumpkin Spice Latte Ice Cream!
This has got to be the best find of the year. I saw this recipe for three-ingredient ice cream on Facebook and it inspired me to try it at home with one of my favorite seasonal instant coffees, Maxwell House's Pumpkin Spice Latte. I know it may not be a Starbucks Latte but for this girl on a budget and no time to wait for thirty minutes for a fancy coffee...this is the next best thing!

This is an insanely easy and delicious Pumpkin Spiced Latte Ice Cream! It contains no eggs, so it's lighter tasting. Which I find refreshing, especially with all this hot weather. Just to put it in prespective how hot it got in the Los Angeles area yesterday, it was 102 degrees in my neck of the woods. We were hotter than Las Vegas and Dallas! It was ridiculous!
Anyway, back to the ice cream...It's delicious all by itself or topped with your favorite sauce. I drizzled mine with caramel but you can skip the caramel sauce and serve it a la mode with pumpkin pie. Can you imagine...pumpkin pie with pumpkin spice latte ice cream? Yummy.
Another great thing about this recipe is that it's versatile. You can use just about any flavored coffee...mocha latte, vanilla, peppermint spice and even hazelnut coffee. The combinations are endless. Stay cool and enjoy!

Pumpkin Spice Latte Ice Cream

Adapted recipe from Tip Hero via Facebook
Serves 4-6

2 1/2 cups Whipping Cream

1 can of Sweetened Condensed Milk

5-6 t. Maxwell House International Pumpkin Spice Latte Instant Coffee/Creamer, dissolved in 1/2 cup of regular coffee and then cooled to room temperature.

Mix 5-6 heaping teaspoons of Maxwell House International Pumpkin Spice Latte instant coffee into 1/2 cup regular hot coffee. Stir until fully dissolved. Place coffee in refrigerator to cool about 20 minutes. (I made my instant coffee mixture the night before so it would be ready in the morning.)

In a large bowl add condensed milk and coffee and whipping cream. Using a hand mixer, whip ice cream mixture until fluffy peaks are stiff. ~5 minutes.