This is another spin-off recipe from the Homemade Peppermint Ice Cream Recipe.
Pumpkin Pie Spice Ice Cream Recipe
14 Marshmallows, the regular size
1 1/2 c. Whole Milk
1/3 c. Powdered Sugar
1/2 t. Vanilla Extract
1/4 t. Pumpkin Pie Spice
4 oz. (1/2 container) Whipped Topping, like Cool Whip
In a saucepan over
low/medium heat mix the marshmallows with the milk and powdered sugar. When the marshmallows are mostly melted, add the Vanilla Extract and Pumpkin Pie Spice and stir well. Continue to heat and stir until the marshmallows are fully melted.
Cool slightly and allow to freeze (in regular freezer) stirring every half hour or so, to mushy state. Then fold in the whipped topping. Return to freezer until firm.
Cool slightly and allow to freeze (in regular freezer) stirring every half hour or so, to mushy state. Then fold in the whipped topping. Return to freezer until firm.
Shown above with Ozark Pudding.
This mix is a pretty good substitute for the Pumpkin Pie Spice Creamer that is currently only sold around Thanksgiving to Christmas. In comparing the creamer to this it seems the creamer is slightly sweeter (so maybe use 1/2 c. Powdered Sugar) and possibly add a little more of the Pumpkin Pie Spice. You can still keep it frozen and just add a dollop to your coffee. Yum!
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