Ingredients
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1 cup milk (I used 1 1/2 %)
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2 cups half-and-half cream
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1/2 cup sugar
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1/4 cup honey
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1/2 cup canned pumpkin
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1 teaspoon instant coffee granules
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1 teaspoon vanilla
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1 teaspoon cinnamon
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1/2 teaspoon ground cardamom
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1 tablespoon sugar
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1/4 teaspoon cinnamon
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1/8 teaspoon ground cardamom
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3 pita pocket bread (6-inch pitas)
Instructions
- Mix all ice cream ingredients in a bowl with an electric mixer for about 2 minutes, until sugar and honey are dissolved.
- Turn on ice cream maker and pour ingredients into top. Let ice cream maker process for about 20-30 minutes and preferred consistency reached.
- To make pita chips, heat oven to 350°F.
- Mix together tbsp sugar, 1/4 tsp cinnamon, and 1/8 tsp ground cardamom.
- Slice pita breads into 8 wedges each and place on cookie sheet.
- Spray pita chips with cooking spray. Sprinkle sugar mixture generously over pita chips. Turn pita chips over. Spray other side with cooking spray and sprinkle with sugar mixture.
- Bake in heated oven for 8-9 minutes.
- To serve, scoop ice cream into dish and garnish with 2-3 pita chips and cinnamon stick if using.