Pumpkin Spice Latte Ice Cream: The Perfect Fall Treat

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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

Recipe by Rabeya khanom
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

4

hours 
Calories

250

kcal

Creamy 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

A close-up, well-lit photograph of a smooth, creamy pumpkin puree, the color a rich, deep orange. The puree fills the frame, the texture appearing silky and velvety. Tiny flecks of spice - cinnamon, nutmeg, ginger - are visible throughout, hinting at the aromatic flavors within. The lighting is soft and even, creating a cozy, autumnal atmosphere. The image has a high depth of field, keeping the entire surface of the puree in sharp focus. Captured with a macro lens to emphasize the luscious, almost tactile quality of the pumpkin mixture, ready to be incorporated into a decadent pumpkin spice latte ice cream.

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

A creamy, dreamy scoop of pumpkin spice latte ice cream, its rich orange hue swirled with espresso-infused ribbons and topped with a dollop of whipped cream. The light plays across the smooth, glossy surface, casting delicate shadows that accentuate the velvety texture. Crisp autumn leaves in vibrant reds and golds form a natural backdrop, hinting at the cozy, nostalgic atmosphere of the season. Soft, diffused lighting from an unseen source casts a warm, inviting glow, making this frozen treat look utterly tempting and irresistible.

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

A neatly arranged tray with various serving implements for ice cream: ornate silver spoons, delicate glass dishes, and a decorative ice cream scoop. The tray is set against a soft, pastel-colored background, with warm, directional lighting creating gentle shadows and highlights. The scene exudes an inviting, autumnal atmosphere, hinting at the pumpkin spice latte-inspired ice cream featured in the article. The overall composition is visually balanced and aesthetically pleasing, guiding the viewer's attention to the essential serving elements.

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.

FAQ

What ingredients do I need to make this fall-flavored frozen treat?

You’ll need canned pumpkin puree, whole milk, heavy cream, sugar, instant espresso or strong brewed espresso, vanilla extract, and a warm spice blend. Optional add-ins: caramel, mini chocolate chips, or toasted nuts. Use pumpkin puree (not pumpkin pie filling) so you control sweetness and spices.

Can I make a no-churn version without an ice cream maker?

Yes. Whip heavy cream to soft peaks, fold in sweetened condensed milk, pumpkin puree, espresso, vanilla, and spices, then freeze in an airtight container. This method skips custard cooking and churn time but still gives creamy results after several hours in the freezer.

How do I get a silky custard-style base with a churn method?

Warm whole milk, cream, sugar, and spices, then whisk tempered egg yolks into the hot milk to make a custard. Chill fully, add espresso and vanilla, then churn in an ice cream maker according to the manufacturer’s minutes-to-churn guidelines before transferring to the freezer to firm up.

How long should I churn and freeze for optimal texture?

Churn time depends on your machine—most home makers run 20–40 minutes. After churning, transfer to an airtight container and freeze at least 4 hours for scoopable texture; overnight gives the best set without large ice crystals.

What’s the difference between pumpkin puree and pumpkin pie filling?

Puree is plain cooked squash and a neutral base. Pie filling already contains sugar and spices, which can make the final dessert too sweet or overly spiced. Choose puree to balance sweetness and flavor precisely.

How do I add a strong coffee flavor without bitterness?

Use instant espresso powder dissolved in a small amount of hot water or a short shot of well-pulled espresso cooled before adding. Start with a teaspoon of instant powder per quart and adjust to taste to avoid harshness.

Can I make this recipe dairy-free or lighter?

Swap whole milk and heavy cream for full-fat coconut milk and a neutral plant-based milk for a dairy-free option. For lighter texture, reduce cream and increase milk, but expect a slightly less rich mouthfeel and a need for shorter freeze times to maintain scoopability.

Any tips for swirl-ins and toppings that hold up in the freezer?

Add swirls like caramel or chocolate after churning, folding gently to create ribbons. Sprinkle sturdy toppings—toasted nuts, chocolate chips, or cookie crumbs—just before serving or reserve a small portion of mix to fold in so pieces don’t sink during freezing.

How should I store leftovers to keep the best flavor and texture?

Pack the frozen dessert into a shallow, airtight container, press a piece of parchment directly on the surface to limit ice formation, and freeze in the coldest part of your freezer. Consume within 2–3 weeks for peak flavor.

Can I prepare components ahead of time to save time on the day I serve?

Yes. Make and chill the custard base up to 24 hours ahead, or freeze prepared swirls in squeeze bottles. For no-churn, the mixture keeps well refrigerated briefly before whipping. Assemble and freeze the final batch the day before serving for best texture.
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Niaz Sibgatullah
Niaz Sibgatullah

Hello! I’m Muhammad Niaz, a food lover with a big passion for creating and sharing delicious recipes that bring joy to every table. From classic favorites to creative new twists, I love experimenting in the kitchen and turning simple ingredients into something truly special. My goal is to make cooking easy, fun, and flavorful for everyone—whether you're a beginner or a seasoned home chef. Come along and explore recipes that warm the heart and satisfy every craving!

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