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If you are reading this, you are either a huge pumpkin spice fan, or you are a very loyal reader. Either way, I want to say welcome and thank you! After years of trying not to jump on the pumpkin spice wagon, this year, I have been loving all things pumpkin spice. I’ve been seeing so many different pumpkin spice recipes everywhere I look, so I wanted to try to come up with something a little bit different. We love pumpkin spice lattes and we love ice cream, so Pumpkin Spice Latte No Churn Ice Cream seemed like the obvious option!
No churn ice cream is so easy to make. You don’t need a special machine. Everything is made with an electric mixer. You may remember that I was introduced to no churn ice cream last year, when we created one of our most popular recipes, no bake almond joy ice cream pie. After having purchased an ice cream maker years ago, using it once and being completely disappointed with how it turned out, we sold the ice cream maker and now make ice cream the easy way. No churn really is the way to go!
What Kitchen Supplies You’ll Need
To make this pumpkin spice latte no churn ice cream, you’ll need a small bowl or measuring cup, two large bowls, an electric beater or mixer, a wooden spoon or silicone spatula and a freezer safe container. I use this insulated ice cream tub. It’s the perfect size, so it fits nicely in our freezer, keeps the ice cream fresh and the perfect consistency AND it’s super easy to clean. It also comes in a few different colors! If you don’t have anything like that, you can use a loaf pan, just make sure to cover the ice cream with wax paper and press down so that your ice cream doesn’t get freezer burn.
Let’s Talk Ingredients
There are a couple of things you need to keep in mind when making this no churn pumpkin spice latte ice cream. Pumpkin puree and pumpkin pie filling are not the same thing. And on some of the brands, they don’t call it pumpkin puree either, so it may be hard to locate in the store. The easiest way to make sure you have the right thing is to check the ingredients. The only ingredient in pumpkin puree is pumpkin. If it contains anything else, put it back. I use Libby’s 100% Pure Pumpkin.
While you can purchase pumpkin spice pretty much everywhere, there are times when they go out of stock. You can actually make your own with ground spices you probably already have in your house. Here’s what you’ll need:
- 1 1/2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- 2 tsp ground ginger
Remember, if you make your own that you won’t be using all of this in this recipe. You only need 2 tsp. So store the rest in an airtight container, preferably made for spices. You’ll be able to use this whenever you need it and it’ll be already made!
Depending on how much espresso flavor you’d like, you can add or remove espresso. We made our ice cream as it’s listed and next time, I might even add more. The pumpkin and pumpkin spice tends to drown out the espresso, so if you want to taste it, don’t be afraid to add some more. Just make sure you dissolve it in water before adding it to the mixture, or you will find the espresso grounds throughout your ice cream.
Make sure to give your heavy cream all of your attention when you’re whipping it. You may or may not know this, but if you whip your cream too much, it turns to butter. Your heavy cream should be whipped just enough to form stiff peaks. I usually whip mine on level 4 on my Kitchenaid mixer for no more than 4 minutes. Even though I love pumpkin spice everything, frozen pumpkin spice latte butter doesn’t taste all that great to me.
For the caramel sauce, I use the Ghirardelli caramel sauce. It comes in an easy, squeezable container and is great as a topping or ingredient!
I’ve tried to show the steps in photos above for you, to make it a bit easier.
Step 1: Dissolved instant espresso in cold water
Step 2: Mixed pumpkin puree and pumpkin spice
Step 3: Mixture from step 2 plus condensed milk and vanilla
Step 4: Whipped heavy cream
Step 5: Folded whipped cream into pumpkin mixture
Step 6: Pumpkin spice latte Ice cream in freezer container
Step 7: Caramel sauce drizzled on top
Step 8: Caramel sauce mixed in.
Your ice cream will freeze in approximately 7-8 hours. It’s best that you make it the day before, or the morning before you want to serve it. Our family loves it in a waffle cone or in a cup, topped with fresh whipped cream and sprinkled pumpkin spice or drizzled caramel sauce.
If you try our no churn pumpkin spice latte ice cream recipe, we’d love to hear your thoughts. If you post it on social media, we’d love for you to tag @thesupermomlife! Don’t forget to check out all of our family friendly recipes!
No Churn Pumpkin Spice Latte Ice CreamPrint
This no churn ice cream tastes like a fresh piece of pumpkin pie with a hint of espresso. It’s perfect for the Fall!
- 2/3 cup pumpkin puree
- 2 tsp pumpkin spice
- 4 tsp instant espresso
- 2 tbsp cold water
- 14oz can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups heavy cream
- Caramel sauce
- Dissolve instant espresso powder in water and set aside.
- In a large bowl, mix pumpkin puree and pumpkin spice until combined.
- Add espresso, condensed milk and vanilla and beat for approximately one minute, or until mixture is smooth and combined.
- In a separate large bowl, beat the heavy cream with an electric mixer on medium-high speed for approximately 3 minutes or until stiff peaks form. Make sure not to over mix.
- Fold whipped cream into the pumpkin mixture and continue to fold until it’s completely combined and it’s all one color. Do not over mix.
- Pour ice cream mixture into an ice cream or freezer safe container.
- Drizzle caramel sauce over the ice cream and drag a toothpick or knife through it until combined.
- Cover and freeze for at least 8 hours.
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