Welcome autumn with a scoop that feels like a warm hug in chilly weather. This seasonal frozen treat blends pumpkin puree with warming cinnamon, nutmeg, ginger, and cloves. A hint of instant espresso and real vanilla adds a café-like echo of a favorite latte.
Choose your method: churn for an ultra-smooth texture, or pick a no-churn path that saves time and skips special gear. Both paths yield a rich, pumpkin-forward profile balanced by subtle coffee notes.
The base is silky—whole milk and heavy cream for churned versions, or whipped cream folded into sweetened condensed milk for no-churn. Add-ins like caramel ribbons, mini chocolate chips, or toasted pistachios lift texture and make every scoop feel festive.
This recipe is approachable for bakers and beginners alike. Make it ahead for gatherings, tailgates, or quiet movie nights. The aroma of fall spices and the lingering latte hint create a ritual that marks the season.
Key Takeaways
- Pumpkin Spice Latte Ice Cream.
- This autumn dessert pairs pumpkin and warm spice with espresso and vanilla for layered flavor.
- Choose churned or no-churn methods to suit time and equipment.
- Add-ins like caramel, chocolate, or nuts add contrast and crunch.
- Make-ahead friendly—perfect for gatherings and busy fall days.
- Simple steps give predictable, celebratory textures that please a crowd.
Pumpkin Spice Latte Ice Cream
8
servings20
minutes4
hours250
kcalCreamy ice cream with pumpkin spice and coffee flavors.
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Ingredients
2 cups 2 heavy cream
1 cup 1 whole milk
1 cup 1 canned pumpkin puree
0.75 cup 0.75 granulated sugar
1 teaspoon 1 pumpkin pie spice
0.25 cup 0.25 brewed espresso or strong coffee
1 teaspoon 1 vanilla extract
0.25 teaspoon 0.25 salt
Directions
- In a medium saucepan, combine heavy cream, whole milk, and sugar, stirring until sugar is completely dissolved.
- Add pumpkin puree, pumpkin pie spice, espresso, vanilla extract, and salt to the saucepan, mixing thoroughly.
- Over medium heat, cook the mixture until it starts to steam, but do not bring it to a boil.
- Remove from heat and let it cool to room temperature, then chill the mixture in the refrigerator for at least 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually around 20-30 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours for it to firm up.
- Serve the ice cream in bowls or cones, optionally garnishing with a sprinkle of cinnamon or nutmeg.
Recipe Video
Nutrition Facts
- Total number of serves: 8
- Calories: 250kcal
- Cholesterol: 60mg
- Sodium: 45mg
- Potassium: 180mg
- Sugar: 22g
- Protein: 3g
- Calcium: 100mg
- Iron: 1mg
- Thiamin: 0.1mg
- Riboflavin: 0.2mg
- Niacin: 0.5mg
- Folate: 10mg
- Biotin: 0mg
- Phosphorus: 150mg
- Iodine: 0mg
- Magnesium: 15mg
- Zinc: 0.5mg
- Selenium: 1mg
- Copper: 0mg
- Manganese: 0.1mg
- Chromium: 0mg
- Molybdenum: 0mg
- Chloride: 30mg
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Cozy Fall Vibes Meet Frozen Bliss
Early autumn afternoons can feel like two seasons at once—warm sunlight one minute, a brisk breeze the next. This dessert captures that contrast with a chilled, spiced scoop that still reads like a warm ritual.
Why this latte ice cream hits the spot in the in-between season
Balance is the secret: bright espresso cuts the richness so your palate doesn’t get weighed down. Warming seasonings soothe and make each bite feel comforting and familiar.
Texture matters: mini chocolate chips or toasted pistachios bring crunch to a velvety base, echoing the buttery crumbs of fall pie. Those contrasts make every spoonful interesting.
“A hint of coffee unlocks mocha notes while keeping the pumpkin personality center stage.”
- Freezer-ready comfort that mimics café vibes without leaving home.
- Pairs beautifully with apple crisps, shortbread, or simple cones.
- Family-friendly yet grown-up when you add a dash of espresso.
Ritual idea: scoop, wrap in a blanket, and press play on a favorite show. In a few quiet minutes you get a sensory pause—aroma, texture, and flavor—that celebrates sweater weather while staying refreshingly cool.
What You’ll Need: Ingredients, Spices, and Smart Swaps
Choose each item with intention. Use single-ingredient canned pumpkin puree and high-quality dairy for the cleanest flavor and texture.
Puree vs. pie filling: buy smart
Pick 100% pumpkin puree—the ingredient list should read only “pumpkin.” Pie filling has added sugar and seasonings that will distort the recipe ratios and sweetness.
Make your own spice blend and add vanilla
To make pumpkin spice, mix ground cinnamon, ginger, nutmeg, cloves, and allspice. Blend fresh, then stash extra in an airtight jar for later bakes.
“Freshly mixed spices give a brighter aroma than pre-blended jars.”
- Measure: plan on a cup or two of dairy depending on method.
- Vanilla: 1 teaspoon warms and rounds flavors.
- Sugar: taste the base before adding more—adjust sparingly.
Instant espresso tips for that café note
Dissolve instant espresso in warm water before adding to avoid grit. Start light, taste the mixture, then increase espresso for a bolder latte ice cream profile.
For churned bases use whole milk, heavy cream, and sugar. For no-churn, rely on sweetened condensed milk plus whipped heavy cream for body. Chill ingredients so the base freezes into silky ice with fewer crystals.
Try a quick taste test and tweak spice-to-coffee balance. For serving ideas, see fall serving inspiration.
Pumpkin Spice Latte Ice Cream
Start by chilling the dairy so your churn builds a glossy, tender texture without big crystals. Cold ingredients help the machine aerate the base and produce a smoother scoop in fewer minutes.
Churn method: Dissolve instant espresso in cold whole milk, whisk in sugar, pumpkin puree, cinnamon, nutmeg, ginger, and cloves, then stir in heavy cream. Process in an ice cream maker about 25–30 minutes until softly set. Transfer ice cream to a pre-chilled container and freeze 3–4 hours or overnight for firmer texture.
Custard-style option: Combine whole milk, heavy cream, brown sugar, corn syrup, pumpkin pie spice, and instant espresso. Boil 4 minutes, add a cornstarch slurry, cook 1 minute, then whisk into cream cheese, puree, vanilla, and maple. Chill at least 8 hours, churn ~25 minutes, fold in pistachios and mini chips, then freeze 4 hours.
No-churn method: Dissolve instant espresso in water, mix puree with condensed milk and vanilla, whip heavy cream to stiff peaks, fold into the mixture, pour ice cream into a pan, swirl caramel, and freeze 7–8 hours.
“Keep the milk mixture very cold and respect the minutes in the machine—those minutes make the texture.”
- Tip: Chill pans before you pour ice—this reduces surface ice crystals.
- Label and date when you transfer ice cream to the freezer for best quality.
- Aim for soft-serve from the ice cream maker, then finish setting in the freezer.
Serving, Variations, and Make-Ahead Tips
Finish strong: the right toppings and storage choices keep flavor bright and texture scoopable. Small touches turn a homemade treat into a coffeehouse-style dessert for friends and family.
Mix-ins and toppings
Fold mix-ins near the end of churning so mini chocolate chips and toasted pistachios keep their crunch. For no-churn versions, drizzle caramel over the surface and marble with a knife for a barista-style swirl.
- Fold chips and nuts in the last minutes of churning to preserve texture.
- Drizzle and marble caramel on no-churn bases, then freeze for several hours.
- Serve with whipped cream, extra caramel, and a light dusting of spice for a café vibe.
Storage smarts
Pack your batch into an airtight container or an insulated ice cream tub. If you use a loaf pan, press wax paper against the surface and cover tightly with foil to reduce ice crystals.
- Place the sealed container in the back of the freezer where temperature is steady.
- Let frozen portions sit at room temp a few minutes before scooping for ideal consistency.
- Pre-scoop into a bowl or cup and refreeze on a tray for easy entertaining.
“Pair a warm slice of pie with a chilled scoop for a perfect contrast.”
Conclusion
Bring the recipe home: a few careful steps yield a café-quality ice cream you’ll repeat all season.
Give the milk mixture its minutes to chill, churn, or rest. Use real whole milk and heavy cream, a measured teaspoon of vanilla, and dissolved espresso for that subtle café echo. Let the mixture set to shrink ice crystals and build silky texture.
Whether you use an ice cream maker or a small cream maker, finish by transferring ice cream to a sealed container and smoothing the top. Serve in a bowl or cup, note tweaks in your recipes notebook, and treat this pumpkin spice latte latte ice cream as a seasonal ritual you’ll revisit—last updated in your kitchen, not just on the page.