So officially…June is Pumpkin month:) I am happy to say that I have teamed up with LIBBY’S Pumpkin as a pumpkin ambassador for thier #PumpkinCan campaign. I do love me some pumpkin goodness. Pumpkin is good all year folks…not just in the fall. So I am taking cues from that comfort drink so many folks love….the pumpkin spice latte…. and I made it into a summertime classic—topping on ice cream! Take this recipe up a notch by making your own cinnamon ice cream—oh my goodness…yes. Now I added a little bourbon to my sauce….because A. I live in the Bourbon capital of the world. and B. it is just sweet enough…and the bourbon cuts it a little… mmmmmm. So if you are serving to kids…add double…I joke I joke…just don’t add the bourbon:) This really isn’t even a recipe….it is that easy. Take some caramel topping…..take some pumpkin….take some bourbon, splash in some strong brewed coffee that has cooled. Mix it all together until it’s creamy. Scoop out some vanilla bean or cinnamon ice cream….drizzle your sauce….top with whipped crème. Holla!
- ½ 14oz jar of caramel topping
- ¼ C LIBBY'S 100% Pure Pumpkin
- 1 T bourbon (optional)
- 2 T strong brewed coffee (cooled)
- ½ t cinnamon
- Mix all ingredients together. Pour on vanilla ice cream. Keep in fridge for up to 1 week.