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Scooped Pumpkin Spice Latte ice cream in a small bowl — rich, creamy, and full of fall flavor.
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5 from 1 vote

Ninja Creami Pumpkin Spice Latte Ice Cream

Creamy pumpkin spice ice cream with a subtle coffee kick, made in the Ninja Creami with simple ingredients and no gums or pudding mix.
Prep Time10 minutes
Freezing Time24 hours
Total Time24 hours 10 minutes
Course: Dessert, ice cream, snacks
Cuisine: American
Servings: 4
Calories: 210kcal
Author: Rose Sioson

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.
  • Notes:
    • Using allulose or monk fruit instead of brown sugar can reduce calories by about 20–25 per serving.

Nutrition

Calories: 210kcal
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