Pumpkin Spice Granola Butter® ICE CREAM (Nut-Free, Gluten-Free)

I'm sry but all I can think about is making an affogato after Thanksgiving dinner with this GB swirled ice cream 🥹 Not only does it taste AMAZING, but it's surprisingly easy! 

Here's what you'll need:

🍦 1 can sweetened condensed milk

🍦1 tsp vanilla extract + 1 tsp maple extract (can sub another 1 tsp vanilla extract)

🍦 2 cups cold heavy cream

🍦 ~½ cup Pumpkin Spice Granola Butter®

🍦 Crushed graham crackers (we used GF)

Here's what you'll do:

🍦 In a large bowl, stir together the sweetened condensed milk and extracts.

🍦 In a separate bowl (or stand mixer), whip the heavy cream until you get soft peaks.

🍦 Gently fold the whipped cream into the condensed milk and vanilla mixture until combined.

🍦 Pour half of the ice cream mixture into a 9x13” baking dish. Dollop ¼ cup of the Pumpkin Spice Granola Butter® on top. Use a knife to swirl, and then top with half of the crushed graham crackers.

🍦 Then, repeat with the rest of the ice cream mixture, Pumpkin Spice Granola Butter®, and crushed graham crackers.

🍦 Cover the dish and place in the freezer for at least 6 hours or until the ice cream is set. Scoop and enjoy!