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close up shot of two scoops of ice cream

Pumpkin Spice Latte No Churn Ice Cream

  • Author: Heather l The Super Mom Life


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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