If you love the cozy warmth of a Pumpkin Spice Latte and the chill of creamy ice cream, this recipe is your perfect mashup.
Pumpkin spice isn’t just a fall thing for me — it’s a year-round mood.
I even keep a jar of pumpkin spice in my pantry so I can sprinkle it into my morning coffee any time, no Starbucks run required. If you love coffee flavors too, you’ll probably also enjoy my Ninja Creami Coffee Ice Cream — but this Pumpkin Spice Latte version is like that cozy morning cup turned into a creamy, scoopable treat I can enjoy anytime.
Jump to:
- Why You'll Love This?
- 🛒Ingredients
- 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
- Quick Tips
- 🤔 Your Questions, Answered!
- More Coffee-Inspired Flavors
- Ninja Creami Pumpkin Spice Latte Ice Cream
Why You'll Love This?
- No gums, pudding mixes, or weird thickeners — just real ingredients that blend beautifully.
- Naturally protein-packed thanks to cottage cheese — no protein powder needed.
- A hint of coffee/espresso flavor (the “latte” twist)
- Quick to prep — blend, freeze, spin, done.
🛒Ingredients
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- Half and half — gives richness without being too heavy
- 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
- Warm gingerbread cookies (crunch + spice contrast)
- Espresso or cold brew (double the coffee love)
- Whipped cream dusted with pumpkin spice
- Crumbled gingersnap crust or cookie pieces
- Hot chocolate or warm milk on the side
- Spiced apple compote or stewed apples
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, 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.
Quick Tips
- Blend extra well — no lumps or grit
- Freeze long enough (24 hours or more) — ensure fully solid before churning
- If texture’s too icy, respin or add a splash of cream
- Don’t overfill the pint — leave space for expansion
- Label your pints (date, flavor tweaks) so you remember what’s inside
🤔 Your Questions, Answered!
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
Looking for other recipes like this? Try these:
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.