Pumpkin Spice Latte Ice Cream is a cream no churn ice cream recipe. It has a "latte" base of espresso & milk, a spiced pumpkin swirl, & dotted with crushed Oreos. It’s the perfect transition into fall when you’re craving pumpkin spice, but it’s still ice cream weather.(It's always ice cream weather here).
You don’t need an ice cream maker! The combination of freshly whipped cream & sweetened condensed milk freezes into a creamy texture with a slight chew just like your favorite ice creams. This shortcut method for making homemade ice cream is easy and leaves room to get creative with flavors and mix-ins.
A Quick Look at the Recipe
- Recipe Name: Pumpkin Spice Latte Ice Cream
- Flavor Details: "Latte" base instant espresso blended with cream & condensed milk for a milky espresso ice cream. Spiced Pumpkin Swirl. Crushed chocolate sandwich cookies for a cookies-and-cream-like twist.
- Ready In: 6-8 hours or overnight
- Method: No-churn. No ice cream maker needed! For the person who has always wanted to make ice cream with minimal work.
- Perfect for: An easy fall dessert for pumpkin spice and coffee lovers that is different than the usual fall cookies & loaves
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Ingredients You'll Need
- Heavy whipping cream: Preferably one without fillers. Whipping the cream adds air to the ice cream while keeping the base rich and creamy.
- Sweetened condensed milk: The trick to the best homemade ice cream. It adds sweetness while helping create a smooth texture with a slight chew, without having to make a traditional custard.
- Instant espresso: Gives the ice cream its coffee-forward “latte” base. Instant espresso blends easily into the cream without adding extra liquid.
- Pumpkin: I always prefer Libby’s pumpkin puree. It adds creaminess and gives you a true pumpkin swirl instead of relying on pumpkin spice alone.
- Pumpkin pie spice: brings all of the fall flavor. Use your favorite blend.
- Oreos: crushed and layered throughout for chocolatey cookie bite. I love the texture and taste of oreos in ice cream and it is the perfect addition to this fun flavor.
Jump to:
What is No Churn Ice Cream
A "no churn" ice cream recipe just means that things are a LITTLE different than your average ice cream. First of all, for the home cook, it's awesome because you do not need an ice cream maker. Second of all, no worrying about eggs or time it takes to make the base. All that we have to do is get air into the ice cream base and freeze it.
To start, whip the cream with instant espresso. You will basically be making a coffee whipped cream. This is how we get the fluffy, creamy ice cream base & coffee flavor. Heavy cream can be easy to over-whip. Keep in mind that your end game is soft peaks. It will look fluffy & mostly hold it's shape. But if you hold your beaters or whisk upside down, the peak will hold and then flop after a moment. Beat in the condensed milk & chopped cookies, and that's it. Your ice cream base is done!
Freezing the ice cream is very simple. It will take about 8 hours. Scoop and serve!
Why You’ll Love This Pumpkin Spice Latte Recipe
If you love pumpkin spice lattes, coffee, and Oreos, this no-churn ice cream brings all three together in one easy fall dessert. It’s rich and creamy with warm pumpkin spice flavor, a hint of espresso, and crunchy Oreo pieces in every scoop.
There’s also no need for an ice cream maker. The whipped cream and sweetened condensed milk create a smooth, creamy base with very little prep work. Simply layer in the pumpkin spice mixture and crushed Oreos, then let the freezer do the rest.
It’s a great make-ahead dessert for fall gatherings, cozy weekends, or anytime you’re craving a frozen twist on your favorite pumpkin spice latte.
How to Make Pumpkin Spice Latte Ice Cream with Crushed Oreos (No Churn)
- Make the pumpkin spice puree. Add the pumpkin puree, pumpkin pie spice, vanilla, and water to a small saucepan. Whisk everything together and simmer until the mixture thickens and most of the water has cooked out. Taste and adjust the pumpkin pie spice as needed. Transfer to a small bowl and let cool.
- Make Ice Cream Base: Pour your cold heavy cream into a large bowl. Add instant espresso. With a hand mixer, whisk, or standing electric mixer with whisk attachment, whisk cream and espresso into soft peaks on medium-high setting. Slowly pour the entire can of condensed milk into the coffee whipped cream. Whisk on low until combined. Set aside.
- Mix-ins: Pour ½ of the espresso mixture into a freezer-safe container or metal loaf pan. Add 1–2 tablespoon in small dollops of pumpkin spice puree. Swirl with a toothpick. Add half of the crushed Oreos on top. Repeat the layers. Cover with plastic wrap, pressing gently into the top so there is as little air as possible. Freeze for 8 hours or overnight.
- Serve: Let sit out 15 minutes before serving to soften, or scoop with an ice cream scoop run under hot water.
Tips for the Best Pumpkin Spice Latte
- Keep the heavy cream cold. Cold cream whips faster and creates a light, creamy ice cream base.
- Don’t over-whip the cream. Stop once you reach soft peaks so the finished ice cream stays smooth and fluffy.
- Cool the pumpkin spice puree completely. Adding it while warm can cause the whipped cream mixture to lose its airy texture.
- Swirl gently. Lightly swirl the pumpkin puree through the ice cream instead of fully mixing it in to create distinct pumpkin spice ribbons.
- Crush the Oreos into different sizes. A mix of small crumbs and larger pieces gives you Oreo flavor and crunch in every scoop.
- Freeze overnight for the best texture. Eight hours works, but overnight freezing will help the ice cream become fully firm and scoopable.
- Let it soften before serving. Leave the container at room temperature for about 15 minutes, or run your ice cream scoop under hot water for easier scooping.
Frequently Asked Questions
No. This is a no-churn ice cream recipe, so you don’t need an ice cream maker. A hand mixer, whisk, or stand mixer will work for whipping the cream.
Freeze the ice cream for at least 8 hours or overnight for the best texture.
The puree should be completely cool before adding it to the ice cream. A warm mixture can cause the whipped cream to lose its light and fluffy texture.
Keep the ice cream tightly covered in a freezer-safe container. Pressing plastic wrap against the surface can help reduce air exposure and keep the texture fresh.
More Recipes You'll Love
If you loved this pumpkin spice latte, try these next fall recipes:
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📖 Recipe
Pumpkin Spice Latte Ice Cream
Ingredients
- 16 oz cold heavy whipping cream
- 1 ½ tablespoon instant espresso
- 14 oz sweetened condensed milk
- ½ cup crushed chocolate sandwich cookies,
Pumpkin Spice Lattee Puree
- ⅓ cup pumpkin puree
- 2 tablespoon maple syrup or brown sugar
- ½-3/4 teaspoon pumpkin pie spice, taste to your liking
- 1 teaspoon vanilla extract
- ⅓ cup water
Instructions
- Make Pumpkin Spice Puree: In a small sauce pan add all ingredients and whisk together. Simmer until thickened and a lot of the water has cooked out. Adjust seasonings to taste. Start with ½ teaspoon pumpkin pie spice I find this can vary based on brand. It should taste like pumpkin pie filling! Put in small dish or bowl and set aside to cool.
- Make Ice Cream Base: pour your cold heavy cream into a large bowl. Add instant espresso. With hand mixer, whisk, or standing electric mixer with whisk attachment, whisk cream and espresso into soft peaks on on medium-high setting. It may taste strong & bitter, that's okay as we are adding condensed milk. Slowly pour entire can of condensed milk into coffee whipped cream. Whisk on low until combined. Beat on low until combined. Set aside.
- Mix-ins: Pour ½ espresso mixture into a freezer safe container or metal loaf pan. Add 2 tablespoon in small dollops of pumpkin spice puree. Swirl with toothpick. Add half of the crushed Oreos on top. Repeat the layers. Cover with saran wrap pressing gently into the top so there is as little air as possible. Freeze 8 hours or overnight,
- Let sit out 15 minutes before serving in order to soften or scoop with ice cream scoop run under hot water.
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