While scrolling through Instagram during the first week of August, I noticed a picture posted by my sweet friend, Hilari. She had made a pumpkin roll cake: a thin, single layer of pumpkin cake slathered in cream cheese frosting and rolled up on itself into a tight spiral.
It looked absolutely incredible… And although she lives thousands of miles away, I wished I could’ve had a taste!
A few days later, she posted another dessert recipe picture, this time of chewy pumpkin chocolate chip cookies. Combined with all of the pumpkin images I’ve been seeing on Pinterest and the mounting anticipation I’ve been hearing about the return of the classic Starbucks pumpkin spice latte…
I started craving pumpkin sweets too! But with temperatures still above 80°F here in sunny California, making it feel like summer from now until the end of September, it seemed a little silly to bake my favorite pumpkin muffins… or cookies… or cinnamon rolls…
So I compromised and whipped up this Healthy Pumpkin Spice Latte Ice Cream instead! It has the same cozy flavors as the iconic Starbucks drink—plenty of pumpkin, lots of spices, and the perfect kiss of coffee flavor—but it’s cool and creamy and refreshing. Even better? It contains no eggs, heavy cream or sugar and just 55 calories!
I think I could totally justify a second scoop! 👌🏻
To make this healthy ice cream, you’ll need an ice cream maker. It’s possible to make it without one, but the texture will turn out gritty or grainy. Using an ice cream maker ensures that your treat turns out perfectly smooth and creamy, just like the indulgent ice cream you’d get from a fancy ice cream parlor! This is the inexpensive one that I own, and it’s totally worth every penny!
For the ice cream base, you’ll need pumpkin purée (like this… not pumpkin pie mix!) and 2% milk. For the richest, creamiest ice cream, I highly recommend using 2% milk or a higher percentage of fat (or coconut milk, for a non-dairy option!). For the science and reasoning behind that, see my explanation in this blog post!
To add the classic latte flavor, you’ll add instant coffee into the mixture, along with a sprinkling of cinnamon, ginger, and nutmeg. I do not recommend using regular brewed coffee! Brewed coffee would water down your ice cream base and make it icy. The instant coffee provides the same flavor, but since it dissolves into the milk and pumpkin, it doesn’t dilute your mixture! This is the kind I use (or this for the decaf version!), and it’s shelf-stable and keeps for ages.
Two more key ingredients! Xanthan gum (like this) helps hold together the rest of the ingredients, and it also creates the same creamy texture as full-fat versions. Do not omit or substitute for the xanthan gum! The texture depends on it!
And finally, you’ll sweeten your ice cream with vanilla stevia, one of my favorite ingredients! Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean-eating friendly!), and it’s highly concentrated. You just need 1 teaspoon to sweeten your entire batch of ice cream! This is the kind I use because I love its warm flavor. Although you can find it at many health-oriented grocery stores, I always buy mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!)
Did you watch my video? How easy was that?? 🤓 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 😊) I’d love to see your ice cream and feature it in my Sunday Spotlight series!
| Healthy Pumpkin Spice Latte Ice Cream {Recipe Video!} | Print |
- 1 cup (2440g) pumpkin purée (not pumpkin pie mix!)
- 1 cup (240mL) 2% milk
- 1 ½ tsp instant coffee granules
- 1 tsp vanilla extract
- 1 tsp vanilla stevia
- ½ tsp xanthan gum
- generous ¾ tsp homemade pumpkin pie spice (see Notes)
- ¼ tsp salt
- The night before you plan on making your ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze for at least 12-16 hours.
- Add all of the ingredients to a large bowl. Beat with an electric mixer for 1 minute or until frothy and the instant coffee has fully dissolved.
- Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker base, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the milk mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. For the best texture and taste, serve your ice cream immediately.
You can use higher percentages of milk (i.e. whole milk) or coconut milk if you prefer, but do not substitute nonfat or 1% milk. I generally recommend against substituting almond or cashew milk. Any of those will result in ice cream with a less smooth and creamy texture.
For a stronger coffee flavor, increase the instant coffee to 2 teaspoons. I use this kind (or this decaf version). Do not substitute regular coffee grounds (they don’t dissolve and will make your ice cream gritty) or brewed coffee (it’ll dilute your ice cream and make it overly icy).
For the homemade pumpkin pie spice, use as follows: ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg. For less spice flavor, decrease both the cinnamon and ginger by ⅛ teaspoon.
For sweeter ice cream, increase the vanilla stevia by ¼ to ½ teaspoon. I have not tried substituting other sweeteners and do not know how they will turn out. (I highly recommend using it! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy it here because that's the cheapest price I've found.) If you prefer not to use the vanilla stevia, you’ll need the equivalent of ½ to ¾ cup granulated sugar.
Do not skip the xanthan gum. Without it, your ice cream will taste icy and hard rather than smooth and creamy.
After about 10 minutes, I found that my ice cream started getting “stuck” and wasn’t churning around the ice cream maker. If that happens to you, carefully “help” it along by gently pressing down with a small spatula to get the ice cream moving around the ice cream maker’s bowl. (I did that very frequently for the last 10 minutes of freezing!)
To achieve the best smooth and creamy texture, the ice cream should be made in an ice cream maker. This is the affordable one I own. If you don’t own one, use the following method (but keep in mind that the ice cream will turn out with a grainier and harder texture).
No Ice Cream Maker Method: After Step 2, add the mixture to an 8”-square baking pan, and place in the freezer, ensuring that the pan is flat and level. Freezer for 2-3 hours, vigorously stirring with a spatula for 2-4 minutes every 30 minutes to break up any chunks and mix air into the ice cream.
{gluten-free, clean eating, low fat, low carb, sugar free, vegan option}
View Nutrition Information
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Pumpkin Spice Latte
♡ Pumpkin Spice Latte Protein Overnight Oats
♡ Pumpkin Spice Almond Butter
♡ Pumpkin Chocolate Chip Oatmeal Cookies
♡ Pumpkin Spice Latte Energy Bites
♡ The Ultimate Healthy Soft & Chewy Pumpkin Chocolate Chip Cookies
♡ Greek Yogurt Pumpkin Chocolate Chip Pound Cake
♡ …and the rest of Amy’s healthy ice cream recipes!
Can I use 2% lactose free Milk? Can’t use coconut milk too many points.
Yes, that’s fine! I can’t wait to hear what you think of this ice cream Mary! 🙂
This is such a novel idea, Amy! Even though pumpkin is usually associated with October & November, I can imagine that this tastes brilliant as ice-cream!
Thanks so much Katie! 🙂 I’ve missed your comments, sweet friend!
I love everything pumpkin so this is totally going on my fall recipes list. Yum!
I can’t wait to hear what you think of this ice cream Sammy! 🙂