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Gingerbread Latte Ice Cream

Gingerbread Latte Ice Cream

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 4 cups heavy whipping cream
  • 3 cups refrigerated gingerbread latte beverage
  • 1 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground ginger
  • 6 gingersnap cookies, crushed

Directions

  1. In large mixing bowl, combine all ingredients except gingersnap cookies.
  2. Pour into ice cream canister. Follow directions for your ice cream maker to freeze mixture.
  3. Serve immediately topped with crushed gingersnap cookies. Or, freeze in containers.

Serves: 20

Test Kitchen Tip: If gingerbread latte beverage is not available at your supermarket, substitute 2 cups strong coffee and 1 cup whole milk for the latte. Increase pumpkin pie spice to 1 tablespoon and the ground ginger to 2 teaspoons.

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