Pumpkin Spice Latte Ice Cream Squares | The Daily Dish

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Pumpkin Spice Latte Ice Cream Squares

2 Comments | Written on November 8, 2012 at 5:00 am , by

One of my favorite parts of this time of year are the seasonal flavors at Starbucks, especially their Pumpkin Spice Latte.  Even when the temperatures are still high back home in Los Angeles, I dream of a chill in the air while cupping this warm coffee drink.

I wanted to come up with a new and exciting dessert for the holidays and decided to use this fall favorite as inspiration.  The result?  Pumpkin Spice Latte Ice Cream Squares!

Keep reading for this exciting recipe…

This recipe can be made in advance and served from the freezer at your holiday festivities.  The crust is made from rolled oats, butter, brown sugar, cinnamon, and (my favorite!) cardamom.  Then the ice cream layer is comprised of coffee ice cream, pumpkin puree, cinnamon, cardamom, and cloves.  When you are ready to serve, it only needs a dollop of whipped cream and a dash of nutmeg to finish off the dish.

It’s everything you love about a Starbucks Pumpkin Spice Latte in the form of a decadent frozen dessert!   If you are looking for a creative alternative to the traditional pumpkin pie, I suggest giving this recipe a try.  Remember, Thanksgiving is only two weeks away!

Pumpkin Spice Latte Ice Cream Squares

2 cups uncooked oats

1/2 cup butter, melted

1/2 cup packed brown sugar

1/4 cup hot water

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1 quart coffee-flavored ice cream, softened

1 cup canned pumpkin

3/4 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

Dash ground cloves

Whipped cream

Ground nutmeg

Heat oven to 325 degrees F.  Mix oats, butter, brown sugar, water, 1 teaspoon cinnamon, 1/2 teaspoon cardamom and the salt in medium mixing bowl.  Spread mixture on bottom of greased baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches.  Bake 30 minutes.  Cool.

Mix remaining ingredients except whipped cream and nutmeg in mixing bowl.  Pour over crust; cover. Freeze until firm, about 6 hours.  Remove from freezer 10 minutes before serving.  Cut into squares and top with whipped cream and nutmeg.

2 Responses to “Pumpkin Spice Latte Ice Cream Squares”

  • 1

    Okay. So, I am literally drooling right now. On. My. Computer. Screen.

  • 2
    Debbie Faulkenberry says:

    I can’t wait for the holidays when Starbucks brings out their Pumpkin Spice Lattes and I love coffee anything! Having them together in one yummalicious dessert is to die for!!! I can’t wait to do a dry run this week before debuting it on Thanksgiving. Thanks for sharing this! I’ll let you know the results…

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