If you love a cozy pumpkin spice latte but also want something cold and scoopable, this Ninja Creami Pumpkin Spice Latte Ice Cream is your move. It’s creamy, lightly coffee-flavored, and tastes like fall decided to hang out in your freezer.
Pumpkin spice isn’t just a seasonal thing for me, I keep it stocked year-round. And if you’re already into coffee desserts, this one hits the same vibe as my Ninja Creami Coffee Ice Cream, just warmer, cozier, and way more “blanket weather.”
Jump to:
- Why You’ll Love This Pumpkin Spice Latte Ice Cream
- Ingredients You’ll Need
- Substitution and Additions
- How to Make Pumpkin Spice Latte Ice Cream
- 🍒Fun Mix-Ins and Topping Ideas
- Flavor Variations to Try
- 👪Serving Size
- 🌀Tools You’ll Need
- Storage
- Recipe Tips That Actually Help
- Recipe FAQ
- More Coffee-Inspired Flavors
- High Protein Ice Cream Recipes
- Did you try this recipe?
- Ninja Creami Pumpkin Spice Latte Ice Cream
Why You’ll Love This Pumpkin Spice Latte Ice Cream
- Creamy and scoopable with no gums, pudding mixes, or weird thickeners
- Naturally higher protein thanks to cottage cheese (no protein powder)
- Real pumpkin flavor with warm spice, not fake latte syrup vibes
- Light coffee/espresso note that doesn’t overpower the pumpkin
- Easy ingredients you can grab at Costco or any grocery store
- Reliable Ninja Creami texture with a quick Respin fix if needed
Ingredients You’ll Need
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- Half and half — rich but not heavy; keeps the base balanced
- Sweetened condensed milk — adds sweetness and creaminess
- Cottage cheese — helps with smooth texture and adds extra body
- Pumpkin puree — delivers that pumpkin flavor base
- Brown sugar or allulose — for warm sweetness
- Instant espresso or Nespresso — that coffee “latte” hint
- Pumpkin spice — the blend of cinnamon, nutmeg, ginger, cloves
- Vanilla extract — rounds and deepens flavor
Substitution and Additions
- Use heavy cream + milk instead of half & half for extra richness
- Swap cottage cheese for Greek yogurt (full fat) or soft cream cheese
- Replace brown sugar with maple syrup, monk fruit, or stevia
- Use decaf espresso or omit coffee if you want it caffeine-free
- Add mix-ins like crushed gingersnaps, toasted pecans, caramel swirl
- For dairy-free version: use full-fat coconut milk + silken tofu
How to Make Pumpkin Spice Latte Ice Cream
- In a blender, combine half and half, sweetened condensed milk, cottage cheese, pumpkin puree, brown sugar (or your sweetener), espresso, pumpkin spice, and vanilla. Blend until very smooth. Pour the mixture into your Ninja Creami pint container
- Put the pint into the freezer and let it freeze solid, at least 18–24 hours.
- Once frozen, place the pint into the Ninja Creami, lock the lid, and choose the “Ice Cream” (or your preferred setting). Let it churn.
- If after one spin it's still crumbly or icy, hit “Respin” until creamy.
- Scoop, top, and enjoy right away (or refreeze briefly for firmer texture).
🍒Fun Mix-Ins and Topping Ideas
- Crushed gingersnaps or graham crackers
- Toasted pecans or walnuts
- Caramel sauce or dulce de leche swirl
- Mini chocolate chips
- Whipped cream with extra pumpkin spice on top
Flavor Variations to Try
- Pumpkin Pie Ice Cream — swirl in crushed graham crackers or pie crust bits
- Pumpkin Spice Latte Ice Cream — up the espresso a bit for a bolder coffee hit
- Maple Pumpkin — swap or drizzle in maple syrup
- Caramel Pumpkin Spice — swirl caramel sauce toward the end
- Pumpkin Chocolate Chip — fold in mini chocolate chips
- Pumpkin Pecan Crunch — add toasted pecans or candied nuts
👪Serving Size
This recipe is made for the Ninja CREAMi Deluxe (24 ounces pint), yielding 4 servings per pint.
🌀Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Storage
Before freezing, flatten the top of your pint so it freezes evenly.
Store leftovers in an airtight container in the freezer.
When you’re ready to eat:
- Let it soften for 5–10 minutes before scooping, or
- Respin it in the Ninja Creami for that fresh, creamy texture.
You can even add a mixin (like cookies or nuts) during the respin.
And if you’re not in the mood to wash dishes? Just let it thaw a little and scoop straight from the pint — still delicious.
Recipe Tips That Actually Help
- Blend longer than you think — cottage cheese must be fully smooth
- Freeze a full 24 hours for best Creami results
- If it’s icy, Respin once or twice instead of panicking
- Sugar matters. Going fully sugar-free = harder texture
- Flatten the pint before freezing so it spins evenly
Recipe FAQ
I wouldn’t recommend it. The mixture needs a full 24 hours to freeze solid so your Ninja Creami can process it into that smooth, creamy texture. If it’s even slightly soft in the center, you’ll end up with a slushy or icy result instead of ice cream.
No worries — that happens sometimes! Just hit “Respin” in your Ninja Creami. You can also add a tablespoon of milk, half & half, or sweetened condensed milk before respinning to bring it back to life. If it’s still off, it usually means the base wasn’t blended fully smooth before freezing — next time, blend a bit longer.
Absolutely. Just swap the sweetened condensed milk for a low-carb option like allulose syrup or a mix of monk fruit and heavy cream. It’ll still churn beautifully and stay creamy, as long as you keep some fat in the base (that’s what gives it the rich texture).
More Coffee-Inspired Flavors
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Pumpkin Spice Latte Ice Cream
Equipment
- 1 Blender
- 1 Ninja Creami Deluxe Ice Cream maker
- 24 oz Ninja Creami Container Pint
Ingredients
- ¾ cup half and half (equal parts milk and heavy cream)
- ½ cup sweetened condensed milk
- ½ cup cottage cheese
- ¾ cup pumpkin puree
- 2 tablespoon brown sugar or allulose
- 2 teaspoon instant espresso instant coffee mix
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
Instructions
- Blend the base: Add half & half, sweetened condensed milk, cottage cheese, pumpkin purée, brown sugar (or allulose), espresso powder, pumpkin spice, and vanilla extract to a blender. Blend on high until completely smooth and creamy — no lumps or grainy bits.
- Freeze the pint: Pour the mixture into a Ninja Creami pint, stopping just below the max fill line. Freeze flat for at least 24 hours.
- Spin the base: Remove the pint from the freezer, take off the lid, and install it into your Ninja Creami bowl assembly. Select the Ice Cream function and let it run through the full cycle.
- Check texture: If it looks crumbly after the first spin, press Respin until smooth and creamy. You can add a splash of half & half before respinning for extra creaminess.
- Add mix-ins (optional): Once you’ve hit your ideal texture, add any mix-ins — like crushed gingersnaps, caramel bits, or toasted pecans — and run the Mix-In cycle.
- Serve & enjoy: Scoop it right away for soft-serve texture or refreeze for 30 minutes if you prefer it firmer.
Notes
- Freeze flat: Always freeze your pint on a level surface for an even texture.
- Label it: Write the flavor and freeze date on the lid with a Sharpie.
- Sweetness matters: Sugar (or allulose) keeps the ice cream soft and scoopable — don’t skip it completely.
- Shortcut fix: If it’s icy after refreezing, respin with a tablespoon of milk or half & half to bring back the creaminess.
- Dairy-free option: Use full-fat coconut milk and a splash of maple syrup for a creamy, plant-based version.
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Notes:
- Using allulose or monk fruit instead of brown sugar can reduce calories by about 20–25 per serving.
Rose Sioson says
Can’t wait for you to try this! If you’re a coffee or pumpkin spice fan, this one’s going to be your new favorite.