Pumpkin Spice Latte Ice Cream

5 from 3 votes

Pumpkin Spice Latte Ice Cream. No churn recipe (no ice cream maker needed). Gluten free without the Oreos. Incredibly delicious fun fall dessert that feeds a crowd.

Prep Time15

Freeze Tme8

Total Time8 15

Servings: servings (like ¾ cup)

Author: Sam Maccini

Ingredients

2 cups heavy cream chilled
1.5 tbs instant espresso
14 oz can sweetened condensed milk
½ cup crushed oreos plus more for serving

Pumpkin Spice Lattee Puree

⅓ cup pumpkin puree
2 tbs 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 1-2 tbs 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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