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.

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.

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.

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.

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.

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.

Print Recipe

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.