Craving a cool yet cozy fall dessert? Pumpkin Coffee Ice Cream is a Spiced Fall Dessert that blends real pumpkin spice and bold coffee in a creamy, churned base. Perfect for crisp autumn days, this homemade treat captures coffeehouse flavors with simple ingredients. Ready to scoop after a few hours, Pumpkin Coffee Ice Cream is a seasonal delight you’ll love. Let’s churn this festive treat!
Ingredients for Pumpkin Coffee Ice Cream
Here’s what you’ll need for Pumpkin Coffee Ice Cream (serves 6–8):
For the Ice Cream Base:
- 2 cups (480ml) whole milk
- 2 cups (480ml) heavy cream
- 1 cup (200g) granulated sugar
- 4 tbsp (60ml) pumpkin spice syrup (Starbucks or homemade)
- 2 tbsp (6g) instant coffee (Starbucks Veranda or similar)
- 1 tsp (5ml) vanilla extract
Equipment
- Medium saucepan
- Mixing bowl
- Whisk
- Ice cream maker
- Freezer-safe container
- Parchment paper
Ingredient Tips
- Pumpkin Spice Syrup: Use Starbucks syrup or mix ¼ cup maple syrup with 1 tsp pumpkin pie spice for Spiced Fall Dessert.
- Instant Coffee: Dissolve in 2 tbsp hot water to avoid grit; espresso powder works for bolder flavor.
- Milk: Whole milk ensures creaminess; 2% may make it icy.
- Cream: Heavy cream is key; half-and-half is a lighter option but less rich.
- Sugar: Brown sugar can add a caramel note if swapped.
Directions for Pumpkin Coffee Ice Cream
Let’s make this Pumpkin Coffee Ice Cream—a delicious Spiced Fall Dessert!
Prep Ice Cream Maker
I place the ice cream maker’s freezer bowl in the freezer overnight to ensure proper chilling for Spiced Fall Dessert.
Make the Base
In a medium saucepan, I combine 2 cups whole milk, 2 cups heavy cream, 1 cup sugar, 4 tbsp pumpkin spice syrup, 2 tbsp instant coffee (dissolved in 2 tbsp hot water, cooled), and 1 tsp vanilla. I heat over medium, stirring for 3–5 minutes until sugar and coffee dissolve, avoiding boiling.
Chill the Mixture
I transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour, preferably overnight, for a cold, flavorful base for Pumpkin Coffee Ice Cream.
Churn the Ice Cream
I set up the ice cream maker with the chilled bowl, turn it on low, and pour in the mixture. I churn for 15–20 minutes until it reaches a soft-serve consistency.
Freeze and Serve
For soft-serve, I serve immediately. For firmer Pumpkin Coffee Ice Cream, I transfer to a parchment-lined, freezer-safe container, cover with plastic wrap, and freeze for 6–12 hours. I let it soften for 5–10 minutes before scooping.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 3–5 minutes
- Chill/Freeze Time: 7–13 hours
- Total Time: 7 hours 13 minutes–13 hours 20 minutes
- Servings: 6–8 (½ cup per serving)
- Calories: ~350 kcal per serving
- Macros per Serving: 30g carbs, 4g protein, 22g fat, 0g fiber
Variations
Try these twists on Autumn Spice Ice Cream:
- Caramel Swirl: Swirl in ¼ cup caramel sauce before freezing for a sweet Spiced Fall Dessert.
- Nut Crunch: Fold in ¼ cup chopped pecans after churning.
- Dairy-Free: Use coconut milk and cream, inspired by Layla Cooks’ Vegan Breakfast Cookies.
- Mocha Twist: Add 2 tbsp cocoa powder to the base for chocolatey depth.
- Spice Boost: Increase pumpkin pie spice to 1 ½ tsp in homemade syrup.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a refreshing contrast.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy treat.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a fall meal.
Storage
I store Pumpkin Coffee Ice Cream in an airtight container with parchment pressed onto the surface for up to 3 months to prevent ice crystals. I let it soften for 5–10 minutes before scooping. For make-ahead, I prepare the base up to 2 days in advance, refrigerate, and stir before churning.
Serving Tips
- Presentation: Serve Pumpkin Coffee Ice Cream in chilled bowls with a drizzle of caramel for a stunning Spiced Fall Dessert.
- Garnish: Top with chopped pecans, gingersnaps, or whipped cream.
- Pairing: Enjoy with warm brownies or Layla Cooks’ Coconut Cooler for balance.
- Portion Size: ½ cup for dessert; double for an indulgent treat.
- Occasions: Perfect for fall gatherings, holidays, or cozy evenings.
FAQs
Here are answers to some common questions about Autumn Spice Ice Cream:
Can I use homemade pumpkin spice syrup?
Yes, mix ¼ cup maple syrup with 1 tsp pumpkin pie spice for Autumn Spice Ice Cream.
What coffee works best?
Instant coffee or espresso powder ensures smooth Spiced Fall Dessert; dissolve in hot water first.
Can I make it dairy-free?
Use coconut milk and cream for creamy Autumn Spice Ice Cream.
How do I avoid icy texture?
Chill the base fully before churning for smooth Autumn Spice Ice Cream.
Can I churn without an ice cream maker?
Freeze in a shallow dish, stirring every 30 minutes, for Autumn Spice Ice Cream.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pumpkin Coffee Ice Cream is a cozy, seasonal treat that blends pumpkin spice and coffee in a creamy base. Perfect for fall, this Spiced Fall Dessert is a must-make. Churn Pumpkin Coffee Ice Cream, share with loved ones, and enjoy the autumnal flavors!
Pumpkin Coffee Ice Cream
Ingredients
- 2 cups 480ml whole milk
- 2 cups 480ml heavy cream
- 1 cup 200g granulated sugar
- 4 tbsp 60ml pumpkin spice syrup (Starbucks or homemade)
- 2 tbsp 6g instant coffee (Starbucks Veranda or similar)
- 1 tsp 5ml vanilla extract
Instructions
Prep Ice Cream Maker
- I place the ice cream maker’s freezer bowl in the freezer overnight to ensure proper chilling for Spiced Fall Dessert.
Make the Base
- In a medium saucepan, I combine 2 cups whole milk, 2 cups heavy cream, 1 cup sugar, 4 tbsp pumpkin spice syrup, 2 tbsp instant coffee (dissolved in 2 tbsp hot water, cooled), and 1 tsp vanilla. I heat over medium, stirring for 3–5 minutes until sugar and coffee dissolve, avoiding boiling.
Chill the Mixture
- I transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour, preferably overnight, for a cold, flavorful base for Pumpkin Coffee Ice Cream.
Churn the Ice Cream
- I set up the ice cream maker with the chilled bowl, turn it on low, and pour in the mixture. I churn for 15–20 minutes until it reaches a soft-serve consistency.
Freeze and Serve
- For soft-serve, I serve immediately. For firmer Pumpkin Coffee Ice Cream, I transfer to a parchment-lined, freezer-safe container, cover with plastic wrap, and freeze for 6–12 hours. I let it soften for 5–10 minutes before scooping.
Notes
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