Creamy homemade spiced pumpkin latte ice cream recipe from @bakedbyrachel
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Pumpkin Latte Ice Cream

Creamy homemade spiced pumpkin latte ice cream. Your favorite fall drink made into a fun frozen dessert!
Prep Time15 mins
Total Time1 d
Course: Dessert
Servings: 6 plus


  • 1 1/2 C heavy cream
  • 1 1/2 C whole milk
  • 1/4 C coffee syrup
  • 3/4 C light brown sugar
  • 1 C pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch ground cloves
  • pinch salt
  • 1 tsp vanilla extract
  • 5 large egg yolks


  • In a large bowl, with a mesh strainer set on top, add 1 cup heavy cream and vanilla. Set aside.
  • In a medium saucepan over medium heat, combine remaining 1/2 cup heavy cream, whole milk, coffee syrup, sugar, pumpkin and spices. Stir well to combine and dissolve sugar. Heat until mixture begins to steam. 
  • In a small bowl, whisk together egg yolks. While continuously whisking, drizzle 1 cup steaming liquid into yolks. Transfer mixture to saucepan. Whisk to combine. Continue cooking over medium heat until mixture coats the back of a wooden spoon or rubber spatula. In batches, pour through mesh strainer into reserved heavy cream. Use a spatula to press mixture through mesh strainer. 
  • Stir to combine. Cool over an ice bath to room temperature. Cover and chill in refirgerator for 4-6 hours or overnight. 
  • Churn ice cream according to manufacturer's directions. Transfer churned ice cream to a freezer safe container. Freeze until solid. 


*Serves roughly 6-8
An original recipe from Baked by Rachel