I’ve recently been experimenting with making my own pumpkin spice hot chocolate. The original experiment resulted in a rich hot chocolate base, though delicious proved to rich to drink in its entirety.
It was too good to put to waste though, so I poured the extra into a mason jar and left it in my fridge to chill. The next thing I did was put my insert for my ice-cream maker into the freezer..oh yah, we’re talking pumpkin spice ice-cream time!
It dawned on me that it seemed like a good enough base to see how it worked as pumpkin spice ice-cream and that’s exactly what I set out to find out. And it gave me a great excuse to dig out my ice-cream maker, which has sat neglected up on a shelf in my storage closet.
All I have to say is…it was darn good! I even added some white chocolate chips to the ice-cream in its final few minutes. Yummmmm-O. Big time. Can you say it made an extra wonderful breakfast. Yup, not my standard breakfast eats, but once in awhile you just have to live large and do it! I couldn’t wait to dip into it once it was ready, so breakfast it did indeed become 🙂
I decided to include the original recipe here, the ingredients here are the same as my pumpkin spice hot chocolate recipe, only with the whip cream removed from the base and the other ingredients adjusted to achieve the desired hot chocolate base.
I think it’s a good example of how experimenting in the kitchen can produce other delicious results. I realized quickly that the original hot chocolate base would likely make a great ice-cream base and it did!
- 4 heaping tablespoons pumpkin puree
- generous shakes of pumpkin spice, to taste
- 1 cup vanilla flavoured almond milk
- 1 cup whipping cream
- ¾ cup white chocolate chips
- 2 tablespoons vanilla infused simple syrup
- Add pumpkin puree to pan.
- Add pumpkin pie spice to taste.
- Cook pumpkin puree until it changes from a bright orange colour to a darker orange/brown colour..
- Add vanilla almond milk and the whipping cream to the pan and slowly bring to just below a boil.
- Add white chocolate chips.
- Whisk until the chocolate is melted and well incorporated into the liquid.
- Add vanilla infused simple syrup.
- Taste and adjust any flavourings if needed. Add more pumpkin spice or chocolate chips.
- Set aside to cool, then place in fridge and leave until the ice-cream base is very well chilled.
- Use in an ice-cream maker of your choice.
- Place the ice-cream base into your ice-cream maker and follow your manufacturer instructions until you have pumpkin spice ice-cream.
- In the final minutes before the ice-cream is finished churning, add some extra white chocolate chips.
- Serve up and enjoy!