- 1.5 gallons pumpkin ice cream
- 1 lb. butter
- 1 lb. powdered sugar
- 1 lb. brown sugar
- 2 heaping teaspoons pumpkin pie spice
- rum optional
- whipping cream optional
- caramel sauce optional
Set the ice cream out to soften. In a large dutch oven or soup kettle, melt butter over medium heat. Add powdered sugar and brown sugar stirring frequently. When the mixture is smooth and all mixed together, turn off the burner and stir in the softenend ice cream and pumpkin pie spice. Use a wooden spoon and stir until the mixture is smooth and creamy. Pour into an air tight container, I like to repurpose a clean ice cream bucket for this, and place in the freezer. When you are ready to make your drinks add one or two tablespoons to a mug of hot water. From here you can top it off as you like. You can add about 1 ounce of rum, a spray of whipping cream, a drizzle of caramel sauce, or a few sprinkles of cinnamon or nutmeg - any or all of it. Now sit back and enjoy!
PS - This recipe makes a ton, but don't worry because it lasts a long time in the freezer.