What’s the weather like where you are?  Are you experiencing full-fledged fall yet?  We were, sort of, for a few days…but the weather has been dancing from chilly and cloudy to warm and sunny and back again.  I wear layers and find myself totally regretting the decision, or wear short sleeves only to realize I should have chosen a sweatshirt.  Our down comforter has been put on and taken off the bed at least three times already.  And all of this is exactly how I feel on that first day of unofficial fall when pumpkin spice lattes are available at coffee shops all over the country.  Though I normally make them at home with homemade pumpkin spice syrup, it’s customary to enjoy one sometime during that first week they are available.  I just can’t resist.  Though I love many flavors of iced coffee, pumpkin spice is not one of them.  I prefer a piping hot pumpkin spice latte…but in the lingering warmth just after Labor Day weekend, I end up feeling flushed and queasy drinking a hot beverage.

So, how do I solve this?  First, be smart, Annie.  Learn from your mistakes.  Drink pumpkin spice lattes on the crisp, cool days that truly deserve it.  And second, make pumpkin spice latte ice cream.  Because even though I’m not a big fan of the iced drink, I’m a major fan of its ice cream version.  Coffee ice cream is already waaay my favorite, so putting a pumpkin spice spin on it makes it perfectly seasonal for fall.  Use whatever variety of coffee beans you like best because they really impact the final flavor of the ice cream.  I’m sure many stores have something similar, but I’m obsessed with the caramel macchiato flavored beans from The Fresh Market.  Like, if you were in the store with me when I opened the bin, you would pretend you didn’t know me.  Courtney knows from firsthand experience.  Anyway, use good beans, make great ice cream.


2 cups heavy cream
1 cup whole milk
¾ cup sugar, divided
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
¼ tsp. ground ginger
Dash ground cloves
1 cup whole coffee beans
4 large egg yolks
1½ tbsp. espresso powder (optional)
1 cup pumpkin puree


  • 01

    In a saucepan over medium heat, combine the heavy cream, whole milk, ½ cup of the sugar, cinnamon, nutmeg, ginger, and cloves.  Heat, stirring occasionally, until the sugar has melted and the mixture is warmed through.  Stir in the coffee beans.  Heat to just below a simmer, then remove from the heat, cover, and let steep for 1 hour.

  • 02

    In a medium bowl, whisk together the egg yolks and remaining ¼ cup of sugar.  Return the saucepan to the stove over medium heat.  Once the mixture is warmed through again, slowly pour a portion of the warm cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.  Return the entire mixture to the saucepan and place over medium heat.  Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170˚-175˚ F).  Pour the custard through the mesh strainer into a storage container, pressing on the coffee beans to extract as much liquid and flavor as possible.  Stir in the espresso powder, if using, and mix until dissolved.  Stir in the pumpkin puree.  Let cool slightly, then cover and refrigerate until completely chilled.

  • 03

    Freeze in an ice cream maker according to the manufacturer’s instructions.

  • Iglika

    Annie, it looks great! Congratulations!

  • jennie

    Yum! I have finally discovered the joys of my ice cream maker, and was just searching your ice cream section last night. I was thinking of making peanut butter cup ice cream this weekend, but now maybe pumpkin spice latte will win out!

  • Abby

    This is one of my favorite photos of yours Annie! It’s nostalgic and mysterious and appetizing all at once.

  • Adrienne Found

    Ugh. Best idea ever. I wish I could have some right this instant!

  • annieseats

    Wow, thank you so much!

  • MariamOfAus

    This looks great! Being from Australia i’ve never ever tried pumpkin in a dessert and find it very weird but this looks absolutely delicious i might find myself trying my first ever pumpkin spice dessert, especially since I do love coffee! Love your blog :)

  • Brittany Persson

    Have you ever done cake pops? I would like to make salted caramel cake pops/balls (ala starbucks) for my best friends baby shower, and was wondering if this is a recipe you would consider tackling.

  • Alex

    Wow. Looks and sounds perfect…

  • Liz N.

    Annie, seeing this ice cream sends chills through my body right now! Brrrr! It looks delicious, but Denver just got it’s first dusting of snow overnight! Bookmarked this one!

  • We’re having the exact opposite problem over here. It’s winter already! We had a couple weeks of what felt like fall and then it snowed. Now most of the leaves are gone and everything is dead, dead, dead. But, the bonus is I can have as many hot beverages as I want? :) Maybe I’ll just have to crank up the heat in my house, make some of this delicious looking ice cream, close my eyes and imagine a nice sunny autumn. :)

  • Kelsey

    Love this, Annie. I totally battle the fall/not fall thing out here in Phoenix. It’s really never fall here, so I’m always looking for recipes like this one–fall flavors but not something that raise my internal temperature to the point of sweating.

  • Caroline L.

    Get out!!! I saw this and just couldn’t deal anymore. This is seriously the most amazing idea ever – so genius!

  • annieseats

    I haven’t and unfortunately I don’t plan too. I’m just not really a fan of cake pops and they seem not worth the effort when you could just have cake or cupcakes. Just a personal preference I guess!

  • Liz Tea Bee

    Oh, I am in the middle of a move and my icecream maker is packed away. I may haul it out just to try this.

  • Tiffany

    There are no words to describe how delicious this ice cream sounds to me! I think we’ll be breaking out our ice cream maker this weekend…..it’s supposed to be cool here, but that will just save ice, right??

  • mallory

    Are those chocolate covered espresso beans on top?! Where did you get them? I will definitely have to try this ice cream.

  • Deb C

    This sounds so delicious! And, I love the wooden placemat in your photo! Can I ask where you found it?

  • annieseats

    I think from Target, if memory serves.

  • Tracey@cookingwithloveblog

    Oh my gosh, I love everything about this post!! The photo is really lovely! I’m in GA, and it’s still warm, so ice cream is right up my alley!

  • annieseats

    Yes! They are from The Fresh Market. I love them!

  • Gillian @ no bite left behind

    I love it! This totally sums up my experience with the weather lately too – crisp, but not quite cold, and sometimes by the afternoon pretty steamy! I was thinking something along the lines of chai tea ice cream was necessary, but this looks like another awesome option!

  • Elizabeth

    Have you been reading my diary? I’m pretty sure I dreamt about something like this just recently… amazing timing with this recipe, which I can only assume tastes spectacular!

  • stacey

    Hi! I’d like to use the pumpkin spice latte cupcakes on my blog giving you full credit of course. But I’ll use my own photos. Would that be alright with you? Please see my blog at itsalllgood.blogspot.com and send me an email. Thanks so much!

  • annieseats

    You are always welcome to share recipes from my blog as long as you link back to me and use your own photos. Thanks!

  • I’m with you on the weather situation, it’s quite annoying! This is the perfect dessert for warm fall days.

  • I have iced pumpkin cake here this weekend. Anything pumpkin taste good :)

  • Leah

    I was just in Target earlier today, and recognized the placemat from your picture, so they still have it available!

  • Kristen @ The LBK

    That looks like it would be dangerous in my house. I would eat a pint for breakfast lunch, and dinner! Yum! Note to self: Must get an ice-cream maker!

  • Your recipes are amazing! I subscribe (for free) to ziplist … can you add an icon to your site so I can save my recipes to my recipe box on ziplist? Thanks!

  • Dianne@Baking4six

    YUM!… I purchased some covered espresso beans from Dean & Deluca (Napa/St.Helena location) that look exactly like the ones in your photo – great idea :)

  • annieseats

    I’m considering it but it’s not quite as simple as adding an icon from my end :)

  • Jenn

    I made this recipe a couple of days ago and in addition to making my house smell divine, it tastes great!! I loved the spice mixture so much that I made extra and keep it in a spice jar for shaking on my oatmeal. Thanks for such a lovely recipe! :)

  • Lauren Ochoa

    I just finished making this as my second batch of ice cream with my new ice cream maker (my first was buttered caramel and it was just divine). It smells so good that I’m kind of relieved that the majority will be going to work with my husband for a potluck. Next up is something a bit less decadent (though no less delicious I hope): mango sorbet. Ice cream maker = best birthday present EvEr!