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Starbucks Pumpkin Spice Coffee Ice Cream
We took the ice of making ice cream with a Pumpkin Spice Latte and ran with it! This sweet, pumpkin, coffee ice cream is pure homemade magic.
12
ratings (Click stars to rate)
Recipe by -
Tabetha Klein
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Prep Time
1
hour
hr
Cook Time
15
minutes
mins
Freeze Time - Optional
1
day
d
Total Time
1
day
d
1
hour
hr
15
minutes
mins
Course
Dessert
Cuisine
American
Servings
4
Calories
676
kcal
Equipment
KitchenAid Ice Cream Attachement
Rubber Spatula
Loaf Pan
optional
Parchment Paper
optional
Mixing Bowl
Whisk
Measuring Spoons
Ingredients
½x
1x
2x
3x
4
Pumps
Pumpkin Spice from Starbucks
2
Packs
Veranda Instant Coffee from Starbucks
2
Cups
Whole Milk
2
Cups
Heavy Cream
1
Cup
Granulated Sugar
1
teaspoon
Vanilla Extract
Instructions
Prepping
Make sure your Ice Cream attachment is in the freezer! They generally need to be in the freezer overnight.
Ice Cream Base
Get started by adding everything to a saucepan on medium heat, to dissolve the sugar and also the instant coffee about 3-5 minutes
Once dissolved, let the mixture cool down in the fridge for at least an hour or overnight if you'd like.
Churning
Set up your ice cream maker, and turn it onto the lowest setting.
Slowly add the ice cream down the side of the bowl.
Let the ice cream churn for about 15 minutes, or until it looks like it's about to overflow.
Eat immediately OR add to a parchment paper lined pan and move to the freezer wrapped tightly in plastic.
For scoopable ice cream, leave it in the freezer for 6-12 hrs.
Video
Nutrition
Calories:
676
kcal
Carbohydrates:
60
g
Protein:
7
g
Fat:
47
g
Saturated Fat:
30
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
12
g
Cholesterol:
149
mg
Sodium:
79
mg
Potassium:
299
mg
Sugar:
60
g
Vitamin A:
1947
IU
Vitamin C:
1
mg
Calcium:
229
mg
Iron:
0.1
mg
Keyword
coffee, pumpkin
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Mention
@tabethas.table
!