Pumpkin Spice Latte Ice Cream

Name: Pumpkin Spice Latte Ice Cream
Prep time: 10 min
Total time: 240 min
Yield: 4
Ingredients: 2 tsp instant espresso powder; 1 cup whole milk, cold; ¾ cup granulated sugar; 1 cup pumpkin puree; 1 tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp ground nutmeg; 1 pinch ground cloves; 1 tsp vanilla extract; 2 cup heavy cream, cold

Recipe GLPR5ec1de6407d5f5

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Dessert

240 min

614 cal

Servings: 4

SNAP eligible

A creamy, cold-brew inspired ice cream combining roasted pumpkin with warm autumn spices and a subtle coffee note. This no-churn-friendly frozen dessert delivers café-quality flavor in every spoonful, perfect for fall gatherings or a cozy treat at home.

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Ingredients

2 tsp instant espresso powder

1 cup whole milk, cold

¾ cup granulated sugar

1 cup pumpkin puree

1 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

1 pinch ground cloves

1 tsp vanilla extract

2 cup heavy cream, cold

Directions

Pour the cold milk into a large measuring cup or bowl. Add the instant espresso powder and whisk constantly until the espresso dissolves completely into the milk, about 1 minute.
Transfer the espresso-milk mixture to a medium mixing bowl. Add the granulated sugar and whisk vigorously for 1–2 minutes until the sugar fully dissolves and the mixture is smooth.
Add the pumpkin puree to the sugar-milk mixture. Whisk together until the pumpkin is completely incorporated and no streaks remain.
Sprinkle in the ground cinnamon, ginger, nutmeg, and cloves. Add the vanilla extract. Whisk all the spices and vanilla into the pumpkin mixture until evenly distributed and smooth.
Pour the cold heavy cream into the pumpkin mixture. Whisk gently until the cream is fully blended and the entire base is smooth and combined.
Set up your ice cream maker according to its manufacturer's instructions, ensuring the freezer bowl is properly chilled. Pour the pumpkin spice base into the ice cream maker and churn for 25–30 minutes, or until the mixture reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container or bowl. Cover and freeze for at least 3–4 hours, or overnight, until it reaches a firm, scoopable texture.
Let the ice cream sit at room temperature for 2–3 minutes before scooping for easier serving. Enjoy within 2 weeks for best flavor.

Comments

Grocery List Plus Editorial Staff4.75

Every ingredient is a standard supermarket find at Harris Teeter, Food Lion, Kroger, or Walmart—no special trips required. The cost per serving lands around $1.50–$2.00 with heavy cream driving most of it, which is reasonable for homemade ice cream. The 240-minute time is honest: it includes churning and freezing, but actual hands-on work is under 15 minutes of mixing and measuring. This is a low-fuss dessert that feeds four and reheats perfectly as a make-ahead, though it does demand advance planning and freezer space.