Ingredients
- 4 cups heavy whipping cream
- 3 cups refrigerated gingerbread latte beverage
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground ginger
- 6 gingersnap cookies, crushed
Directions
- In large mixing bowl, combine all ingredients except gingersnap cookies.
- Pour into ice cream canister. Follow directions for your ice cream maker to freeze mixture.
- Serve immediately topped with crushed gingersnap cookies. Or, freeze in containers.
Serves: 20
