Pumpkin spice isn't just a fall thing in my kitchen. I keep it stocked year-round, and when October hits, it goes into everything, including my Creami pints.
This Ninja Creami Pumpkin Spice Latte Ice Cream blends real pumpkin puree, pumpkin spice, and a little instant espresso into a base of half and half, cottage cheese, and sweetened condensed milk. There's no pudding mix and no gums, and the coffee stays in the background so the pumpkin leads. If you're into coffee desserts, it's a warmer, spiced take on my Ninja Creami Coffee Ice Cream.
Jump to:
- Why You’ll Love This Pumpkin Spice Latte Ice Cream
- Ingredients You’ll Need
- How to Make Pumpkin Spice Latte Ice Cream
- Mix-In and Topping Ideas
- Flavor Variations to Try
- Serving Size
- Tools You’ll Need
- Storage
- Tips for Success
- Recipe FAQs
- 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
- No pudding mix or gums. Cottage cheese and sweetened condensed milk give the pint its body, so it spins smooth without thickeners.
- A little extra protein. Cottage cheese adds protein without protein powder, and once it's blended you can't taste it.
- Real pumpkin flavor. Pumpkin puree gives it the actual squash flavor and color, not the syrup taste of a coffee-shop latte.
- Coffee in the background. Just enough instant espresso to read as a latte, without covering the pumpkin.
- Easy-to-find ingredients. Everything is at Costco or any grocery store, and canned pumpkin keeps in the pantry until you're ready.
Ingredients You’ll Need
This is just an overview. Jump down to the full recipe card for exact amounts and instructions.
- Half and half: The creamy base. It has enough fat for a smooth scoop without turning waxy on a respin.
- Sweetened condensed milk: Sweetens the base and, because it's so high in sugar, keeps the pint from freezing rock hard and icy.
- Cottage cheese: Adds body and a little protein. Blended completely smooth, it disappears behind the pumpkin and spice.
- Pumpkin puree: Use plain puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which throws off the balance.
- Brown sugar or allulose: Brown sugar adds a molasses note that suits pumpkin. Allulose works if you want less sugar, and it keeps the pint soft.
- Instant espresso powder or Nespresso: Gives the "latte" flavor. Instant powder dissolves without adding extra liquid, which helps keep the pint from turning icy.
- Pumpkin spice: The blend of cinnamon, nutmeg, ginger, and cloves that makes it taste like a pumpkin spice latte.
- Vanilla extract: Rounds out the spice and softens the coffee.
Substitutions
- Half and half: Mix equal parts heavy cream and whole milk if you don't have it. Together they come close to half and half's fat level, so the texture stays the same.
- Cottage cheese: Full-fat Greek yogurt gives a thicker, tangier pint. Soft cream cheese is richer, but blend it longer so no lumps freeze into the base.
- Brown sugar: Maple syrup works and adds a maple note. Monk fruit or stevia cut the sugar, but they don't keep the base soft the way sugar does, so expect a firmer pint that may need an extra respin.
- Espresso: Use decaf instant espresso, or leave it out for a plain pumpkin spice ice cream with no caffeine.
- Dairy-free: Use full-fat coconut milk in place of the half and half, silken tofu in place of the cottage cheese, and sweetened condensed coconut milk in place of regular. Regular condensed milk is dairy, so all three swaps are needed.
How to Make Pumpkin Spice Latte Ice Cream
- Blend the base. Add the half and half, sweetened condensed milk, cottage cheese, pumpkin puree, brown sugar or allulose, espresso, pumpkin spice, and vanilla to a blender. Blend until completely smooth with no cottage cheese curds left, since any lumps freeze into icy bits. Pour into a Ninja Creami pint without going over the max fill line.
- Freeze for 24 hours. Cover the pint and freeze it on a flat surface for a full 24 hours. A pint that isn't frozen solid in the center spins slushy instead of creamy.
- Spin on Ice Cream. Remove the lid, set the pint in the outer bowl, attach the paddle lid, and lock it into the machine. Press Ice Cream. Pumpkin bases often come out crumbly or icy on the first spin, like the photo, and that's normal.
- Respin if needed. Add 1 to 2 tablespoons of milk or half and half to a small well in the center and press Respin. Repeat once more if it's still dry. For mix-ins, make another well, add them, and run the Mix-In program.
- Serve. Scoop right away for a soft texture, or return the pint to the freezer for about 30 minutes if you like it firmer.
Mix-In and Topping Ideas
Mix-ins (add after spinning, using the Mix-In program)
- Crushed gingersnaps or graham crackers: The ginger and cinnamon repeat the pumpkin spice, and the crumbs taste like pie crust.
- Toasted pecans or walnuts: Toasting brings out their oils, so they stay nutty instead of tasting flat once frozen.
- Mini chocolate chips: Small chips spread evenly through the pint, so you get chocolate in every bite without hard frozen chunks.
Toppings (add when serving)
- Caramel sauce or dulce de leche: Drizzle it over each scoop. Mixed into the pint, it freezes stiff and gets lost.
- Whipped cream with a pinch of pumpkin spice: The classic pumpkin spice latte finish, and it lightens each scoop.
Check out the ultimate guide to mix-ins for more ideas.
Flavor Variations to Try
- Bolder coffee: Add a little more instant espresso if you want it to taste more like the latte than the pumpkin. Increase it in small steps, since too much turns bitter once frozen.
- Maple pumpkin: Swap the brown sugar for maple syrup and drizzle more on top when serving. Maple and pumpkin are a classic fall pairing.
- Pumpkin cheesecake: For a richer, tangier pint, try my Ninja Creami Pumpkin Cheesecake Ice Cream. It's a separate recipe built around cream cheese and graham crackers.
Serving Size
This recipe is made for the Ninja Creami Deluxe and its 24-ounce pint, so it makes about 4 servings at roughly 255 calories each.
Using the original 16-ounce pint? Make two-thirds of the recipe so the base stays under the max fill line.
Tools You’ll Need
- Blender: Blends the cottage cheese and pumpkin completely smooth, so no curds or stringy bits freeze into the pint.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The machine I tested this in. The Deluxe uses a 24-ounce pint and has the Ice Cream, Respin, and Mix-In programs used in the steps.
- Extra Ninja Creami pints: Each base needs 24 hours in the freezer, so a spare pint lets you start the next batch while you finish this one.
Storage
Store leftovers in the Creami pint with the lid on. Before you put it back in the freezer, press the top flat with a spoon, since an uneven surface can strain the blade on the next spin. It keeps for 2 to 3 weeks; after that, ice crystals start to form.
When you're ready to eat:
- Let it soften on the counter for 5 to 10 minutes before scooping, or
- Respin it in the Ninja Creami. It's the best way to bring back the fresh, creamy texture, because it breaks up any ice that formed in storage.
If you want mix-ins, add them after the respin using the Mix-In program. Or skip the dishes, let it soften a little, and scoop straight from the pint.
Tips for Success
- Blend longer than you think. Pumpkin puree and cottage cheese both need a full blend to turn silky. Any curds or fibers left behind freeze into icy bits.
- Freeze a full 24 hours. A soft center spins slushy, and pumpkin bases need the extra time because the puree holds a lot of water.
- Freeze on a flat surface. A level pint freezes evenly, so the blade cuts through it evenly too.
- Taste before freezing. The base should taste slightly sweeter and spicier than you want, because freezing dulls both.
- Don't go fully sugar-free. Sugar keeps the base soft. Without it, the pint freezes harder and needs more respins.
- Icy after the first spin? Respin. Add 1 to 2 tablespoons of milk or half and half and press Respin. One or two respins usually fix it.
Recipe FAQs
I don't recommend it. The base needs a full 24 hours to freeze solid all the way through. If the center is even slightly soft, the Creami spins it into slush instead of ice cream.
That's common on the first spin. Add 1 to 2 tablespoons of milk or half and half to a small well in the center and press Respin. If it's still icy, the base probably wasn't blended fully smooth, so blend longer next time.
Yes, with a trade-off. Allulose in place of the brown sugar keeps the pint soft and cuts sugar. Removing all the sugar, including the condensed milk, makes the pint freeze much harder, so expect extra respins. Check the label of any swap against your own carb goals.
I wouldn't. Pie filling is already sweetened and spiced, so the pint ends up too sweet and the spice is hard to control. Use plain canned pumpkin puree.
Yes. The recipe is sized for the Deluxe's 24-ounce pint, so make two-thirds of it for the 16-ounce pint and stay under the max fill line.
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
- Add the half and half, sweetened condensed milk, cottage cheese, pumpkin puree, brown sugar or allulose, instant espresso, pumpkin spice, and vanilla to a blender. Blend until completely smooth with no cottage cheese curds left.¾ cup half and half, 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
- Pour the base into a Ninja Creami pint without going over the max fill line. Cover and freeze on a flat surface for 24 hours.
- Remove the lid, place the pint in the outer bowl, attach the paddle lid, and lock it into the machine. Press Ice Cream.
- If it's crumbly or icy, add 1 to 2 tablespoons of milk or half and half to a small well in the center and press Respin. Repeat once more if needed.
- For mix-ins, make a well in the center, add them, and run the Mix-In program.
- Serve right away, or return to the freezer for about 30 minutes for a firmer texture.
Notes
- Use plain pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced.
- Taste before freezing. The base should taste slightly sweeter and spicier than you want, since cold dulls both.
- Don't skip the sugar entirely. Sugar keeps the pint soft; without it, the base freezes hard and needs extra respins.
- Original Creami (16-ounce pint): Make two-thirds of the recipe and stay under the max fill line.
- Leftovers: Flatten the top, cover, and freeze for up to 2 to 3 weeks. Respin before serving to bring back the creamy texture.
- Dairy-free: Use full-fat coconut milk, silken tofu, and sweetened condensed coconut milk in place of the half and half, cottage cheese, and condensed milk.
- Nutrition is an estimate and changes with your sweetener choice. Allulose comes in lower than brown sugar.
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.