Cooking, Baking & Cocktail Shaking

Pumpkin Spice Latte Ice Cream

Thick and custard-like, this Pumpkin Spice Latte Ice Cream combines the flavors of pumpkin pie and a pumpkin spice latte. Studded with toasted pistachios and mini chocolate chips, this fall-inspired ice cream is a delicious treat.

Pumpkin Spice Latte Ice Cream with Toasted Pistachios and Mini Chocolate Chips

Holy pumpkin, Batman! Today will forever be remembered as the day I turned my favorite seasonal latte in to a decadent and velvety smooth chilly treat.

Words can’t describe how epically delicious this ice cream turned out. Your tongue will dance with joy every time a spoonful reaches your mouth.

Pumpkin Spice Latte Ice Cream with Toasted Pistachios and Mini Chocolate Chips

Since we’re in that period of the season when the weather is unpredictable–some days warm and toasty, other days brisk and chilly–I thought I would make a batch of ice cream to help us through. I think it’s safe to say, and I think you will agree, that ice cream has no season. I always have a pint or two in my freezer at any given time.

I love cooking and baking with seasonal ingredients, and ice cream is no different. There are so many possibilities and endless flavor combinations when it comes to creating ice cream. Over the summer I made Toasted Coconut Ice Cream and Strawberry Jam & Toasted Almond Swirled Ice Cream, two flavors inspired by the bounty of summer.

Pumpkin Spice Latte Ice Cream with Toasted Pistachios and Mini Chocolate Chips

I find that so much of my inspiration comes from what’s in season. And, as we all know, pumpkin and the warm spices that go with it are currently all the rage. Get a load of this Caramel Pumpkin Pie Milkshake!

The base of this pumpkin spice latte ice cream is a combination of pumpkin puree, homemade pumpkin pie spice, and a dash of instant espresso.

Pumpkin Spice Latte Ice Cream with Toasted Pistachios and Mini Chocolate Chips

Here’s what happened to this ice cream: I ate a scoop for test purposes and instantly decided it was far too dangerous to keep the remainder in my house for fear that I would consume it for breakfast and every other meal in-between, so I packed it up and drove it over to my parents’ where I immediately pawned it off on them. My dad, the ice cream hoarder, ate the entire batch with the exception of the scoop my mom devoured. The man is a straight up fatty.

Pumpkin Spice Latte Ice Cream with Toasted Pistachios and Mini Chocolate Chips

The bite: Think pumpkin pie, only 100x better–I kid you not! I like pumpkin pie alright, but it certainly doesn’t compare to the silky smooth, thick, custard-y version that is this ice cream. Plus, there’s a hint of espresso that adds subtle mocha notes to the background. Oh, did I mention the mini chocolate chips and roasted Diamond of California Pistachios that get mixed into the creamy custard? No. Well, they most certainly deserve a shout out.

The mini chocolate chips enhance the espresso and mocha notes, as well as adding a sweet crunch to every bite. But the pistachios…well, they’re just an absolute delight and the perfect salty crunch that balances the sweet side of things. What I love about Diamond’s pistachios is the fact that they come shelled–all the hard work is done for you! All you have to do is tear open the package. A little snacking doesn’t hurt either.

Pumpkin Spice Latte Ice Cream with Toasted Pistachios and Mini Chocolate Chips

Pumpkin Spice Latte Ice Cream

Thick and custard-like, this Pumpkin Spice Latte Ice Cream combines the flavors of pumpkin pie and a pumpkin spice latte. Studded with toasted pistachios and mini chocolate chips, this fall-inspired ice cream is a delicious treat.

Yield: 1 quart

Total Time: 8 hours 20 minutes

Prep Time: 8 hours 15 minutes

Cook Time: 5 minutes

Ingredients:

  • 2 cups whole milk, divided
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 and 1/4 cups heavy cream
  • 2/3 cup brown sugar
  • 2 tablespoons corn syrup
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon instant espresso
  • 2 ounces cream cheese, softened
  • 1/4 teaspoon sea salt
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup toasted Diamond of California Pistachios
  • 1/3 cup mini chocolate chips

Directions:

  1. Whisk 2 tablespoons of the milk with the cornstarch in a small bowl until smooth. 
  2. In a medium bowl, whisk the cream cheese and salt together until smooth. Add the pumpkin puree, vanilla extract, and maple syrup and whisk until smooth.
  3. Combine the remaining milk, cream, sugar, corn syrup, pumpkin pie spice, and instant espresso in a large saucepan. Bring the mixture to a rolling boil over medium-high heat and continue to boil for exactly 4 minutes, no less and no more. Remove the pot from the heat and gradually whisk in the cornstarch mixture. 
  4. Bring the mixture back to a boil over medium-high heat and cook, stirring often, until slightly thickened, about 1 minutes. Remove the pot from the heat and gradually whisk the hot milk mixture into the pumpkin mixture until smooth. If a few lumps remain, strain the mixture through a fine sieve. Transfer the mixture to an airtight container. Chill for at least 8 hours, or overnight. 
  5. Pour the ice cream base into the frozen bowl of an ice cream maker. Spin until thick and creamy, about 25 minutes. Once the ice cream becomes thick, add the pistachios and mini chocolate chips.
  6. Transfer the ice cream to a freezer-safe storage container with an airtight lid. Freeze for at least 4 hours.  
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Disclosure: Thank you to Diamond Nuts for sponsoring this post. All opinions are 100% my own. Thank you for supporting my site while I work with brands I use in my kitchen.

16 Responses to “Pumpkin Spice Latte Ice Cream”

  1. #
    1
    Miss @ Miss in the Kitchen — October 12, 2015 at 8:20 am

    This looks beyond delicious! The pistachios are the perfect crunch with these fall flavors!

    Reply

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    2
    Taylor @ Food Faith Fitness — October 12, 2015 at 8:24 am

    Even though the weather is cooling down, I still need a big bowl of ice cream MOST nights! I am actually thinking I could just sub this out for morning coffee though right? LOVE! Pinned!

    Reply

  3. #
    3
    Laura Dembowski — October 12, 2015 at 8:29 am

    This looks like the fancy gelato you see in the scoop shops with all the decorations on top. I bet it tastes better than anything from a store though.

    Reply

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    4
    Lori @ RecipeGirl — October 12, 2015 at 8:45 am

    This sounds like a fabulous fall dessert! I need to make this for my family soon. 

    Reply

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    5
    Julia — October 12, 2015 at 9:20 am

    I can see why your dad would eat the whole batch – that ice cream wouldn’t be safe in my possession by ANY stretch of the imagination! I love pumpkin spice all the the things and this look sooooo creeeeamaaaaaaay!

    Reply

  6. #
    6
    Julie — October 12, 2015 at 10:48 am

    I pretty much require something with a little crunch in my ice cream – and pistachios and chocolate are an awesome choice!

    Reply

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    7
    Jessica @ A Kitchen Addiction — October 12, 2015 at 11:43 am

    It’s been unseasonably warm around here lately! This ice cream looks like the perfect way to enjoy fall flavors without turning on the oven!

    Reply

  8. #
    8
    Nicole ~ Cooking for Keeps — October 12, 2015 at 12:45 pm

    I’m not a big fan of the pumpkin spice lattes, because I don’t like my coffee super sweet, but a pumpkin spice ICE CREAM? That I can get down with! Looks delicious! 

    Reply

  9. #
    9
    Liz — October 12, 2015 at 5:17 pm

    Oh, boy, Jennie, your ice cream would hit the spot today! SO yummy and I can never resist a treat with pistachios!!!

    Reply

  10. #
    10
    Senika @ Foodie Blog Stalker — October 12, 2015 at 6:22 pm

    This is PERFECT for me right now! It’s still 90+ degrees but I’m pining for pumpkin! Love it!

    Reply

  11. #
    11
    Medha @ Whisk & Shout — October 12, 2015 at 7:08 pm

    What a fun idea! Love the add-ins here :)

    Reply

  12. #
    12
    Peabody (Culinary Concoctions by Peabody) — October 12, 2015 at 7:29 pm

    Ohhh, pistachios with pumpkin, what a great idea. This ice cream looks delish. 

    Reply

  13. #
    13
    Kayle (The Cooking Actress) — October 12, 2015 at 7:54 pm

    1-WHERE do you get those ice cream containers?? I need one!

    2-um thus is beauteous and so on-season trendiness right now lol. But still unique! Love it!

    Reply

  14. #
    14
    Samina @ The Cupcake Confession — October 13, 2015 at 1:43 am

    Ice cream is always a good idea, irrespective of the weather but when it’s the perfect fall flavor combo plus pistachios plus chocolate chips, this is going to taste 10x better! <3 I have only recently purchased an ice cream machine and I am going insane trying new flavors in it! I can't wait to make this! <3

    Reply

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    15
    Rachel Cooks — October 13, 2015 at 6:35 am

    This is so genius! And perfect for the season. Love the addition of chocolate and pistachios…I love a good crunch in my ice cream!

    Reply

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    16
    Ashley — October 13, 2015 at 8:10 pm

    One, this sounds amazinggggg. And two, I want to hug you for using pistachios! They are the best!

    Reply

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