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    Home » Recipes » Desserts

    Pumpkin Spiced Latte Ice Cream

    Published: Nov 19, 2016 · Modified: Dec 2, 2019 by Jere Cassidy · This post may contain affiliate links. · 1 Comment

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    Pumpkin ice cream pin for Pinterest with text overlay

    I just had to do it and make this Pumpkin Spice Latte ice cream.  What better way to celebrate the pumpkin season than with something cool, creamy and spicy.  I can't tell you how many times I've been to the coffee shop for my morning indulgence;  a hot pumpkin spice latte, so this is simply the opposite, without the drive-through window.

    Pumpkin latte ice cream in a white bowl.

    This page may contain affiliate links, please see my disclosure for policy details.  I earn commissions if you shop through the links on this page.

    Making your own ice cream is so easy, just mix whole milk, cream, sugar, and your flavorings,  and then mix in your ice cream machine, or in this case the Chef'n Sweet Spot Instant Ice Cream Maker, Sorbet Color .  I know you are thinking, "Oh no," not another gadget.  Well, I am kind of a gadget addict, and this freezing bowl caught my eye.  Basically, I wanted to know how well it makes ice cream. So let's test it out.

    Sweet Spot

    First, we need to make the ice cream base and it starts with the spices.  One of my favorite spices to use is ginger and I like this candied ginger from The Ginger People Baker's Cut Crystallized Ginger Chips, 7 Ounce Pack but feel free to use freshly grated ginger or even powdered ginger.  I keep these crystallized ginger chips to add to baked goods like cookies, pies, and bread. They come in tiny little sugar-coated chunks and are soft and chewy;  plus I eat them like candy.

    Measure out your spices, cinnamon, nutmeg, cloves, and candied ginger, and don't forget the espresso powder.

    A white plate with nutmeg, ginger, candied ginger and cinnamon.

    Heat the milk and added the sugar to dissolve, then added all the ingredients.  Stir, and there you have it, your ice cream mixture; super simple.

    Now we are ready to freeze the ice cream.  Here you have two options, use an ice cream machine or this handy, dandy freezer bowl. Either way, make sure to put the ice cream freezer bowl in the freezer for 24 hours.  I just keep mine in the freezer all the time because you never know when you will need a bowl of ice cream.

    Pour ½ cup of the ice cream mixture into the frozen bowl and let sit for 30 seconds.  During this time the ice cream starts to harden.

    With the spatula, start scraping the mixture from the bottom and sides of the bowl as it freezes.  Eventually, the ice cream will come together and form a ball.  When totally frozen, scoop into a cold bowl and enjoy. The bowl stays frozen for a long time so keep adding in ½ cup of the ice cream base and freeze again, this usually yields 6 servings.

    Making ice cream
    Bowl of Ice Cream with scoops
    Scoops of pumpkin ice cream with a cookie in white bowls.

    You can add different mix-ins to each batch of ice cream you freeze which is great for parties.  Set out chocolate chips, nuts, marshmallows, fudge, or anything you like, and have fun coming up with your own creation.

    I put all my ice cream in one bowl and set in the freezer to continue freezing because I wanted to make these cute little scoops for dessert.

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    Pumpkin spice ice cream in bowls.

    Pumpkin Spiced Latte Ice Cream

    Jere' Cassidy
    Smooth, creamy and a little spicy, this Pumpkin Spiced Latte Ice Cream is just like your favorite drink only colder.
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    Prep Time 15 mins
    Cook Time 5 mins
    Freezing time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American Dessert
    Servings 6 servings
    Calories 410 kcal

    Ingredients
      

    • 1 cup whole milk
    • 2 cups heavy cream
    • ⅔ cup brown sugar
    • 1 cup pumpkin puree
    • 1 tablespoons chopped candied ginger; or ½ tsp. powdered ginger
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ⅛ teaspoon ground cloves
    • 1 teaspoon instant espresso powder
    • 1 teaspoon vanilla

    Instructions
     

    • In a small saucepan heat the milk until warm then add in the brown sugar. Stir to dissolve.
    • In a large bowl add the warm milk mixture and all the other ingredients. Stir to combine.
    • Chill the ice cream mixture before freezing.
    • Pour the ice cream mixture into the frozen bowl of an ice cream machine and freeze according to directions.

    Nutrition

    Serving: 1Calories: 410kcalCarbohydrates: 33gProtein: 4gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 46mgPotassium: 262mgFiber: 1gSugar: 31gVitamin A: 7588IUVitamin C: 2mgCalcium: 137mgIron: 1mg
    Tried this recipe?Let us know how it was!

    First published: Nov. 19, 2016, Last updated: August 23, 2022, for better readability.

    Thank you for stopping by the One Hot Oven blog.  Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? Please visit my about page for information, and I’ll be happy to help!

    About Jere’                                                                                                                                       

    From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.

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    Jere Cassidy owner of One Hot Oven.

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