Instructions
- WHIP: In a large bowl, beat the heavy cream with a hand mixer until stiff peaks form (about 2–3 minutes). Set aside.
- BASE: In another bowl, whisk together the sweetened condensed milk, pumpkin purée, cooled espresso, pumpkin pie spice, vanilla, and salt until smooth and combined.
- FOLD: Gently fold the whipped cream into the pumpkin-espresso mixture, keeping as much air as possible for a light texture. Stop folding once no streaks remain.
- FREEZE: Pour into a loaf pan or freezer-safe container. Cover with plastic wrap, and freeze for at least 6 hours or overnight until firm.
- SERVE: Scoop and top with whipped cream and a little cinnamon or pumpkin pie spice. Enjoy!
Credit: Ansley Prutsman @theactualansley
