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Pumpkin Spice Latte Ice Cream

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This Pumpkin Spice Latte Ice Cream is like your favorite Starbuck’s drink in ice cream form! It’s sweet and creamy with the perfect touch of coffee and pumpkin spice flavor. 

Pumpkin spice latte ice cream in a dish.

Easy No Churn Pumpkin Spice Ice Cream

It’s that time of year: pumpkin season! And this no churn pumpkin spice latte ice cream is the perfect treat to help ring in the fall season. 

Now, we all know of the infamous PSL—also known as the pumpkin spice latte. You’ll find it at pretty much any coffee shop you come across during the fall.

This homemade ice cream is just like that classic coffee drink, but made into a delicious no churn ice cream. 

This treat has a melt-in-your-mouth soft serve texture, the perfect pumpkin spice flavor and just a hint of coffee flavor. 

How to Make Homemade Ice Cream

This delicious spiced pumpkin ice cream recipe is so simple and quick to make! And the best part? No ice cream maker needed! 

Scroll to the recipe card below for the full instructions and ingredient amounts.

  1. In a small mixing bowl, combine all of the pumpkin swirl ingredients. Mix well, then set aside. 
  2. In a large bowl, add the heavy whipping cream. Use an electric mixer to mix until soft peaks form. Add in the vanilla pudding powder, instant coffee powder, and pumpkin pie spice. Whip until stiff peaks form, then whip in the sweetened condensed milk just until combined. 
Pumpkin swirl for ice cream mixed in a bowl.
Pumpkin spice latte ice cream base in a bowl.
  1. Using an 8 cup or larger freezer-safe, food-storage container, layer in the ice cream mixture and the pumpkin mixture, starting with the ice cream base and ending with the pumpkin mix on top.
  2. Use a butter knife to swirl the pumpkin mixture throughout the base, being sure to mix all throughout to get a swirl pattern.
  3. Cover the container and freeze for at least 12 hours. 
Ice cream and pumpkin mixture swirled together with a knife.

Tips and Notes

  • Check your pumpkin. This ice cream uses pure pumpkin puree, not pumpkin pie filling. Pumpkin purée is just pumpkin while filling has added ingredients. Make sure you’re using the right one! 
  • Make your own pumpkin pie spice. While you can use a store-bought spice blend, it’s super easy to make homemade pumpkin pie spice.
  • Instant coffee: You can use any brand of instant coffee or instant espresso you’d like. I prefer the higher quality ones like Starbucks, because they have a finer grain of powder, which means the ice cream is smoother and the flavor is more even. There isn’t anything wrong with a dollar store brand though if that’s what you have available! 
  • Don’t skip the pudding mix. The purpose of the pudding mix is to help stabilize the ice cream for a fluffy, creamy no churn ice cream. It also helps stabilize the pumpkin swirl and prevents it from becoming icy when frozen.
  • If you don’t have pudding mix, you can totally make the recipe without it. Keep in mind that the texture and flavor may just be slightly different. 
  • Use an electric mixer. Whipping by hand will be tedious and require too much elbow grease to get the right texture. Use an electric hand mixer or stand mixer for the best results. 
  • If you prefer a less sweet flavor, add 8 ounces of sweetened condensed milk instead of 10 and cut the brown sugar in the pumpkin swirl in half. 
  • Freeze for at least 12 hours. This allows plenty of time for the ice cream to get nice and frozen for the perfect texture. 

Serving Suggestions

While you can totally serve a generous scoop (or couple of scoops) of this homemade ice cream all on its own, it’s also delicious topped off with pumpkin spice whipped cream

If you want to add a little bit of texture, try sprinkling it with pieces of pie crust or adding in a handful of chocolate chips. 


A batch of ice cream can be stored in an airtight container in the freezer for up to 2 weeks.

To maintain its creamy texture, I recommend storing the ice cream in the back of the freezer. The further away from the door it is, the less the temperature will fluctuate. 

When you’re ready to serve your ice cream again, let it sit out at room temperature for a few minutes before scooping and serving!

Ice cream scoop with melted ice cream.

Is Pumpkin Ice Cream Seasonal?

Yes! You’ll definitely find all things pumpkin spice and pumpkin during the fall. Those cozy flavors are perfect for the cooler days. 

However, with a homemade pumpkin ice cream recipe in the books, you can enjoy a pumpkin recipe at any time of the year! Craving it in the middle of June? Feel free!

What Does Pumpkin Spice Ice Cream Taste Like?

Pumpkin spice ice cream has a rich pumpkin flavor thanks to the pumpkin puree and the perfect warm sweetness thanks to the brown sugar, and vanilla.

That pumpkin base is infused with warm spices, including cinnamon, ginger, nutmeg, and cloves—all of which give it that classic warmth and flavor depth. 

Don’t forget the hint of coffee flavor that’s adjustable to your tastes!

More Pumpkin Recipes You’ll Love

Satisfy all your pumpkin cravings with any of these tasty recipes! 

Like This Recipe?

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Close up view of pumpkin and coffee flavored ice cream in a bowl.

Pumpkin Spice Latte Ice Cream

5 from 2 votes
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Author: Kimberly
Prep Time: 15 minutes
Freeze Time: 18 hours
Total Time: 18 hours 15 minutes
Servings: 16 Servings


Pumpkin Swirl

  • ½ cup canned pumpkin purée
  • cup light brown sugar
  • ¼ cup heavy whipping cream
  • 3 teaspoons instant pudding mix, french vanilla or vanilla flavored
  • 1 tablespoon sweetened condensed milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • teaspoon salt

Ice Cream Base

  • 2 ½ cups heavy whipping cream
  • 2 teaspoons instant pudding mix, french vanilla or vanilla flavored
  • 1 ½ teaspoon instant coffee granules, finer granules or powder works best
  • ¼ teaspoon pumpkin pie spice
  • 10 ounces sweetened condensed milk


To Make the Pumpkin Swirl:

  • Combine all of the ingredients for the pumpkin swirl. Set aside.
    ½ cup canned pumpkin purée
    ⅓ cup light brown sugar
    ¼ cup heavy whipping cream
    3 teaspoons instant pudding mix
    1 tablespoon sweetened condensed milk
    ½ teaspoon vanilla extract
    ½ teaspoon pumpkin pie spice
    ⅛ teaspoon salt

To Make the Ice Cream Base:

  • Use an electric mixer to whip the heavy whipping cream to soft peaks.
    2 ½ cups heavy whipping cream
  • Add the pudding mix, instant coffee, and pumpkin pie spice. Continue whipping until stiff peaks form.
    2 teaspoons instant pudding mix
    1 ½ teaspoon instant coffee granules
    ¼ teaspoon pumpkin pie spice
  • Pour in the sweetened condensed milk, and whip to combine. Taste the mixture, and add additional instant coffee if desired.
    10 ounces sweetened condensed milk
  • Layer half the ice cream base into a freezer-safe container followed by half the pumpkin swirl. Scoop the remaining ice cream base over the pumpkin swirl. Add the remaining pumpkin swirl on top. Use a knife to swirl the mixtures together.
  • Cover, and freeze for 12-24 hours.
  • Scroll up and see the post for tips, storage options, and FAQs.


Serving: 0.5cup | Calories: 227kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 65mg | Potassium: 136mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 1844IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 0.2mg


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of ice cream. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of The Kindred Whisk.
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