Of course! Here’s your full blog post for Pumpkin Spice Coffee Ice Cream — written in a fun, friendly, simple style just like you asked:

If fall and summer had a baby, it would be this ice cream.

It’s cozy from the pumpkin spice, with that little kick from the coffee, and it’s super creamy.

Plus, you don’t even need an ice cream maker!

I love whipping this up for a fun weekend treat — my kids are obsessed, and honestly, the grown-ups sneak just as many bites.

this for later!

What You’ll Need ✨

• 2 cups heavy whipping cream (cold)
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup strong brewed coffee (cooled)
• 1/2 cup pure pumpkin purée
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Why I Love This Recipe ❤️

I make this every year once the leaves start changing. It’s become a little family tradition after pumpkin patch days or even just movie nights.

• No ice cream machine needed!
• Quick to whip up — the freezer does the hard work.
• Tastes like a fancy café dessert, but homemade.
• Kid-approved and easy to tweak to everyone’s taste.

Servings & Time

• Makes: about 6 servings
• Prep Time: 15 minutes
• Freeze Time: 6 hours (or overnight)

What to Serve With 🍪☕️

• Warm snickerdoodle cookies
• A hot cup of coffee or chai tea
• Toasted pecans sprinkled on top

Pro Tips 👩‍🍳

• Make sure your whipping cream is super cold — it whips faster and fluffier!
• Cool your coffee completely before adding, or it can mess up the cream.
• Gently fold everything together — don’t stir too hard or you’ll lose the fluffy texture.
• Freeze it in a metal loaf pan for faster freezing.
• Cover the ice cream tightly with plastic wrap touching the surface to avoid ice crystals.

Tools You’ll Need 🔧

• Hand mixer (or stand mixer)
• Large mixing bowl
• Rubber spatula
• Loaf pan or freezer-safe container
• Plastic wrap

Substitutions and Variations

• No pumpkin spice? Use cinnamon, nutmeg, and cloves mixed together.
• No coffee? You can skip it or use decaf for a kid-friendlier version.
• Dairy-free? Swap the cream for full-fat coconut cream and use a dairy-free condensed milk.

Make Ahead Tips

You can totally make this 2–3 days ahead! Just keep it tightly covered in the freezer until you’re ready to scoop.

Instructions 📝

Step 1: Whip the Cream

In a big bowl, whip the cold heavy cream with a hand mixer until you get soft peaks.

Step 2: Mix the Base

In another bowl, mix the sweetened condensed milk, cooled coffee, pumpkin purée, pumpkin pie spice, vanilla extract, and salt until smooth.

Step 3: Fold Together

Gently fold the whipped cream into the pumpkin coffee mixture with a spatula until fully combined and fluffy.

Step 4: Freeze

Pour the mixture into a loaf pan. Smooth out the top, cover with plastic wrap, and freeze for at least 6 hours or overnight.

Leftovers and Storage 🍨

Store leftover ice cream tightly covered in the freezer. It’s best eaten within 2 weeks (but it usually disappears way faster at my house!). If it gets too hard, let it sit at room temp for 5 minutes before scooping.

FAQ 🙋‍♀️

Can I make this without coffee?
Yep! It’s just as good without it — just add an extra teaspoon of vanilla.

Can I use pumpkin pie filling instead of pumpkin purée?
Nope, it’s too sweet and has extra spices. Stick to pure pumpkin purée.

Can I make it low sugar?
You could try a sugar-free condensed milk, but it might change the texture a little.

Final Thoughts 🧡

I seriously can’t wait for you to try this Pumpkin Spice Coffee Ice Cream! It’s so creamy, dreamy, and packed with cozy fall flavors. Plus, it’s easy enough for a weeknight kitchen adventure with the kids. 🍦🍁

If you make it, drop a comment and tell me what you think! Got any fun toppings you added? I’d love to hear your ideas too!

Would you also like me to put this into a printable recipe card style too? 📋✨