No Churn Pumpkin Spice Latte Ice Cream
This ice cream tastes like a pumpkin spice latte in frozen form, and it’s super easy to make. No ice cream machine is needed, just whip, swirl and freeze. It’s perfect to scoop on dessert nights or to treat yourself on a crisp autumn day.
Servings: 8
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
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.
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
Calories: 453kcal | Carbohydrates: 36g | Protein: 6g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 126mg | Potassium: 271mg | Fiber: 0.5g | Sugar: 32g | Vitamin A: 3688IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 0.5mg
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