Pumpkin Coffee Ice Cream
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!
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.