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No-Churn Pumpkin Spice Latte Ice Cream

Karina Kari
A creamy, no-churn Pumpkin Spice Latte Ice Cream swirled with pumpkin puree and crumbled Oreos.
Perfectly balanced with espresso, maple sweetness, and warming spices, this dessert is easy to make, gluten-free (without Oreos), and ideal for fall gatherings or a cozy treat anytime.
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Prep Time 15 minutes
Cook Time 15 minutes
Freeze Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine American, Fall-Inspired
Servings 8 (¾ cup each)

Equipment

  • 1 small saucepan
  • 1 medium bowl
  • 1 hand mixer or stand mixer with whisk attachment
  • 1 metal loaf pan or freezer-safe container
  • 1 spatula
  • 1 toothpick or skewer for swirling
  • Measuring Cups and Spoons

Ingredients
  

Pumpkin Spice Latte Puree:

  • ⅓ cup pumpkin puree
  • 2 tbsp maple syrup or brown sugar
  • ½ –¾ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ⅓ cup water

Ice Cream Base:

  • 2 cups heavy cream chilled
  • 1½ tbsp instant espresso
  • 14 oz can sweetened condensed milk

Mix-Ins:

  • ½ cup crushed Oreos optional, extra for serving

Instructions
 

  • Prepare the Pumpkin Spice Puree: Start by making the pumpkin spice puree, which will give your ice cream its rich, autumnal flavor.
    In a small saucepan, combine 1/3 cup pumpkin puree, 2 tablespoons maple syrup (or brown sugar), 1/2 to 3/4 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and 1/3 cup water.
    Whisk all ingredients together until smooth.
    Place the pan over medium-low heat and simmer gently, stirring occasionally, until the mixture thickens and much of the water evaporates.
    Taste and adjust the pumpkin pie spice as needed—this puree should taste like a lightly spiced pumpkin pie filling.
    Once done, transfer to a small bowl and let it cool completely while you prepare the ice cream base.
  • Whip the Cream with Espresso: Take 2 cups of chilled heavy cream and pour them into a medium mixing bowl.
    Sprinkle in 1½ tablespoons of instant espresso.
    Using a hand mixer or stand mixer fitted with a whisk attachment, beat the cream and espresso together on medium-high speed until soft peaks form.
    Soft peaks mean the cream holds its shape but slightly droops when the whisk is lifted.
    The espresso will give a strong coffee flavor, which may taste slightly bitter at this stage, but it will balance perfectly once the condensed milk is added.
  • Incorporate the Sweetened Condensed Milk: Slowly add the entire 14-ounce can of sweetened condensed milk to the whipped cream mixture.
    Pour it gradually while mixing on low speed to prevent deflating the whipped cream.
    Once all the condensed milk is incorporated, continue to beat on low until fully combined.
    The mixture should be smooth, creamy, and slightly airy.
    This step adds sweetness, richness, and creaminess, forming the base of your no-churn ice cream.
  • Assemble the Ice Cream Layers: Choose a freezer-safe container or a metal loaf pan for layering.
    Start by pouring about half of the espresso cream mixture into the container, spreading it evenly with a spatula.
    Spoon small dollops of the cooled pumpkin spice puree over the cream layer—use 1 to 2 tablespoons for each dollop, scattering them evenly.
    Take a toothpick or skewer and gently swirl the puree into the cream, creating a marbled effect without fully mixing.
    Sprinkle half of the crushed Oreos on top of this layer.
    This layering technique ensures each scoop has a perfect balance of flavors and textures.
  • Repeat the Layering Process: Add the remaining espresso cream mixture over the first layer.
    Again, place small spoonfuls of pumpkin puree on top and swirl gently with a toothpick.
    Finally, sprinkle the remaining crushed Oreos evenly over the top.
    This double-layer approach creates a beautiful, swirled ice cream with pockets of pumpkin flavor and cookie crunch in every bite.
  • Cover and Freeze: Cover the pan with plastic wrap, pressing it gently onto the surface of the ice cream to minimize air exposure, which can cause ice crystals.
    Place the container in the freezer and allow it to freeze for at least 8 hours or overnight.
    Freezing for this amount of time ensures the ice cream sets properly while retaining a creamy, scoopable texture.
  • Serve and Enjoy: Before serving, remove the ice cream from the freezer and let it sit at room temperature for 10–15 minutes.
    This softens it slightly, making scooping easier.
    For a smoother scoop, run your ice cream scoop under hot water before serving.
    Serve in bowls or cones and, if desired, sprinkle extra crushed Oreos on top.
    Enjoy the creamy pumpkin, coffee, and cookie flavors in every delicious bite!

Notes

  • This is a no-churn ice cream, so you don’t need an ice cream maker—just a bowl, whisk, and freezer.
  • The recipe can easily be made gluten-free by omitting the Oreos or using gluten-free cookies.
  • Adjust the pumpkin pie spice to your taste; some brands are stronger than others. Start small and add more if needed.
  • The espresso flavor can be toned down by using less instant espresso or substituting with strong brewed coffee.
  • Let the ice cream soften at room temperature for 10–15 minutes before scooping to achieve the perfect creamy texture.
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