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This no churn pumpkin spice latte ice cream captures the cozy flavors of fall in a creamy frozen dessert. It blends coffee, vanilla, pumpkin puree and warm spices with sweetened condensed milk and whipped cream for a soft‑serve texture without an ice cream maker. The pumpkin swirl adds visual flair and a seasonal touch. This recipe is easy to customize and perfect for enjoying all autumn long.
If you love fall flavors (either during fall season or outside of it) this is a delicious ice cream option you won’t regret making. And – no ice cream machine needed!
Also try these chocolate acorns, drumstick pie, some mini cone cupcakes, graham cracker toffee bars, or blueberry pie meringue squares.
Why You’ll Love It
Delicious: Does the thought of pumpkin ice cream with condensed milk, vibrant warm spices and pumpkin spice lattes make your mouth water? Just wait until you taste how good this pumpkin spice latte ice cream is!
No ice cream maker required: As long as you have a handheld electric mixer or a stand mixer (or lots of arm strength if not!) you can make no churn ice cream without needing an ice cream machine.
Adaptable: When making your own pumpkin spice latte ice cream, you can tweak it so it’s a perfect fit for your palate. Feel free to make it less or more sweet, change the pumpkin pie spice for others.
Easy Pumpkin Ice Cream Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Heavy cream: Whips into the base for a soft, airy texture.
Vanilla instant pudding mix: Helps stabilize and flavor the ice cream base.
Instant coffee powder: Provides bold coffee flavor that mimics latte.
Pumpkin pie spice: Warms the mix with familiar fall spices.
Sweetened condensed milk: Sweetens and adds creamy richness.
Pumpkin puree: Brings real pumpkin flavor and body to the swirl.
Brown sugar: Intensifies the sweetness and caramel notes.
Extra pudding mix, cream, condensed milk: Thickens and flavors the swirl layer.
Vanilla extract: Deepens the flavor in the swirl.
Salt: Just a pinch to balance out the sweetness.
How to Make No Churn Pumpkin Spice Latte Ice Cream
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the pumpkin swirl mixture: Combine the pumpkin swirl ingredients in a small bowl.
Prepare the ice cream mixture: Whip the cream until the soft peaks stage in a large bowl, then add the vanilla pudding, coffee, and pumpkin spice, and beat until stiff peaks form.
Finish off the ice cream recipe: Add the sweetened condensed milk to the whipped cream coffee mixture, then taste and add more coffee if needed.
Swirl both mixtures together: Layer the base mixture and pumpkin swirl mixture in a freezer safe container, then use a butter knife to make the swirl pattern. If you don’t have a lidded container, you can use a loaf pan or two and seal the top with plastic wrap and then a layer of foil.
Freeze the ice cream: Cover tightly and freeze for 12 hours or until frozen, then serve when ready.
Substitutions and Variations
Dairy free option: Use coconut whipping cream and sweetened coconut milk if you want non‑dairy ice cream.
Reduce sugar: Use less brown sugar or swap to maple syrup for a lighter sweetness.
Extra spice: Add nutmeg or cloves to the pumpkin swirl for deeper flavor.
Not a coffee fan? Skip the coffee powder for a pure pumpkin spice version if preferred.
Serving Suggestions
After dinner: This no churn pumpkin spice latte ice cream would be delicious after a meal of chicken florentine with sweet potato wedges or something casual like cheeseburger tacos.
With a coffee: Serve up a pumpkin spice latte to echo the fantastic fall flavors or create something different, perhaps a lavender matcha latte.
How to Store Pumpkin Spice Coffee Ice Cream
Freeze: It won’t surprise you to discover this is best kept in the freezer, like with any other ice cream recipe. It will keep for about 3 months, which is less than store-bought ice cream and is because it doesn’t contain the preservatives or stabilizers found in the commercial brands.
Top Tips
Whip to correct peaks: Soft peaks first, then stiff after adding dry mix.
Don’t over‑mix: Fold the condensed milk gently to maintain airiness.
Layer well: Finish with pumpkin swirl on top for a pretty presentation.
Let freeze fully: Full freeze time ensures scoopable texture every time.
No Churn Ice Cream Recipe FAQs
The pudding mix helps stabilize the ice cream and give it a creamy, soft serve texture and help you reach the stiff peak stage when mixing the ice cream ingredients. The lightness it adds makes it creamy instead of having tiny ice crystals. You can leave this ingredient out if you want but bear in mind the texture of the ice cream will be different.
That’s up to you and you can use any brand you happen to enjoy. Good quality coffee tends to be finer in consistency which is good for making ice cream since you want it dissolved into the mixture, but you can use whatever you have. Instant espresso is nice here. And either regular or decaf is fine.
No Churn Pumpkin Spice Latte Ice Cream Recipe
No Churn Pumpkin Spice Latte Ice Cream
Equipment
- Container with Lid Freezer-Safe, 8-Cup or Larger
Ingredients
For the Ice Cream Base
- 2 ½ Cups heavy whipping cream
- 2 Teaspoons instant pudding mix, French vanilla or regular vanilla
- 1 ½ Teaspoon instant coffee powder
- ¼ Teaspoon pumpkin pie spice
- 10 Ounces sweetened condensed milk
For the Pumpkin Swirl
- ½ Cup pumpkin puree
- ⅓ Cup brown sugar
- ¼ Cup heavy whipping cream
- 3 Teaspoons instant pudding mix, French vanilla or regular vanilla
- 1 Tablespoon sweetened condensed milk
- ½ Teaspoon vanilla extract
- ½ Teaspoon pumpkin pie spice
- ⅛ Teaspoon salt
Instructions
- In a small mixing bowl, combine all of the ingredients for the pumpkin swirl. Mix until everything is blended and smooth. Set aside.
- In a large mixing bowl, add 2 ½ cups of heavy whipping cream. Whip using an electric mixer on medium high speed until you've reached soft peaks or just before.
- Add in 2 teaspoons of the vanilla pudding powder, 1 ½ teaspoons of instant coffee powder, and ¼ teaspoon of pumpkin pie spice. Continue whipping this mixture until stiff peaks.
- Once you have achieved stiff peaks, add in 10 ounces of sweetened condensed milk, whip again until just combined. At this point, give the mixture a taste, if you prefer a stronger coffee flavor you can add additional coffee powder now.
- Open an 8 cup, or larger, freezer safe food storage container. Starting with the ice cream base, begin layering the ice cream base mixture and the pumpkin mixture into the container, ending with a little layer of the pumpkin mixture on top.
- Using a butter knife, insert the knife all the way to the bottom of the container, then twist, turn, drag, or swoop the knife vertically all around through the batter to create a beautiful swirl pattern.
- Place the lid on your food storage container and put in the freezer for at least 12 hours or until completely frozen.
- When frozen solid, remove from the freezer, scoop and serve.
Notes
Don’t over‑mix: Fold the condensed milk gently to maintain airiness.
Layer well: Finish with pumpkin swirl on top for a pretty presentation.
Let freeze fully: Full freeze time ensures scoopable texture every time.
Nutrition
This no churn pumpkin spice latte ice cream is ideal for those who love the flavors of fall and want a creamy frozen treat with minimal effort. The coffee‑infused ice cream base blends beautifully with a sweet pumpkin swirl and warming spices to create cozy layers in every scoop. No churning, no machines, just whipped cream, sweetened condensed milk, pumpkin and spice. It’s an easy recipe that delivers seasonal flavor in a comforting, scoopable dessert without any extra tools.
Other Recipes to Try
- Pumpkin Spice Whipped Dalgona Coffee is also a fall favorite.
- This Pumpkin Cheesecake is a show-stopping dessert!
- How cute are these Mini Pumpkin Pies?
- Pumpkin Whoopie Pies are cake-like cookies with tangy cream cheese filling.
- Looking for a great bars recipe? Try Pumpkin Chocolate Chip Bars.
- Pumpkin Shaped Cinnamon Rolls bring together cinnamon and pumpkin.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The perfect summer treat! But it gets me excited for fall, too!
Such a pretty dish that seems complicated but so easy and delicious! We enjoyed it so much!
I love this ice cream. I wanted an ice cream recipe but don’t have an ice cream maker, so this one was perfect and it tastes so good.