If you’re a root beer float fan, I’ve got a step up for pumpkin lovers. I made what I like to call pumpkin spice cream and poured it over vanilla bean ice cream to make these delicious pumpkin spice floats. They are ridiculously good. Absolutely ridiculous.
I used canned pumpkin puree combined with brown sugar, cinnamon, nutmeg and cloves and heat them up while constantly stirring. Then I added vanilla extract and almond milk to make the puree extra creamy. I also took a little more effort and used a frother to get a super creamy and silky texture. This step is optional but I highly recommend it. The silkiness makes the cream feel extra delightful.
I scooped vanilla bean ice cream into the bottom of a serving cup and poured the pumpkin spice cream over top. If you need an extra kick, add a drizzle or two of caramel sauce. Because why not?
Store any unused pumpkin spice cream in an airtight container in the refrigerator. Use within a week.
PUMPKIN SPICE + ICE CREAM FLOAT RECIPE
Ingredients
- 4 cups of almond milk
- 1 cup of canned pumpkin puree
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- Pinch of nutmeg
- Pinch of cloves
- Caramel sauce, to taste (optional)
- 2 scoops of vanilla bean ice cream
Directions
- Add the pumpkin puree into a medium saucepan over medium heat.
- Toss in the brown sugar, cinnamon, nutmeg and cloves.
- Stir until all ingredients are combined and discard any solids. Remove the saucepan from the heat.
- Add the vanilla and milk and whisk until all ingredients have fully combined.
- Use a frother to get the texture nice and creamy.
- In a serving glass, drop in 2 scoops of vanilla bean ice cream.
- Pour the pumpkin spice cream overtop.
- Drizzle caramel sauce over top (optional).
- Enjoy!