Vegan Starbucks Pumpkin Spice Latte Ice Cream (No-Churn!)

Vegan Starbucks Pumpkin Spice Latte Ice Cream (No-Churn!)

Yup. We get to enjoy the most popular seasonal Starbucks beverage of all time, in ice cream form. A vegan version at that. Oh! AND no-churn so you don't need to cry any tears, as there is no ice cream maker needed! Are you as excited about it as I am?

And before anybody starts pointing out the fat or calorie content of this, yes, it's fattening! It is ice cream folks and I'm not into ice cream tasting like diet food. I want it to be rich and creamy. If this isn't your thing, fine, just exit the stage left. If you are avoiding it, totally understood. 🙂 I am not though, and it's still a billion times better than dairy. OR, if you are big nice cream (banana ice cream) fan, then check out my pal, Natalie at Feasting on Fruit and her amazing Pumpkin Pie Nice Cream! It's beautiful.

Don't let the dairy-free, vegan, oil-free terms fool you, this ice cream is RICH, decadent, ridiculously creamy and TO DIE FOR. It was even amazing straight out of the blender, while warm. Hubby gave it the thumbs up after the taste test out of the blender. That is how I knew it would freeze up amazing. If you have an ice cream maker, then by all means, use it. It will be even better and creamier.

Now, it wouldn't be a Pumpkin Spice Latte without the traditional whipped cream on top, now would it? I used So Delicious CocoWhip and it is simply incredible. A bit too sweet for my taste, but just a little is needed.

Starbucks Pumpkin Spice Latte Ultimate Experience

Now, to complete this in full Starbucks fashion, I then topped it with my homemade Vegan Pumpkin Spice Sauce. Guys, this ice cream is amazing, buttttt adding the whip cream and pumpkin spice sauce made it seriously, incredible. That sauce. That sauce! It only takes about 10 minutes to make and it is out of this world.

I actually first tested a version of this ice cream last fall, but never perfected it and then winter passed and I put it on hold until this year. So, here we are. Not only is it some dreamy creamy pumpkin ice cream, but you only need 8 ingredients! To create this, I took a jumping point from the ice cream base of my most popular ice cream recipe on the blog, Starbucks Copycat Mocha Ice Cream. That recipe is so, so popular with you all and for good reason, it is killer. It's actually probably a tie between that one and my 4 Ingredient Sweet Potato Chocolate Ice Cream (No churn also!).

After working on this shoot, everything all melted and while it didn't look as pretty anymore, omg, the taste. The texture and taste of all the melted whip cream mixed in with the super creamy ice cream and pumpkin spice syrup was pure perfection.

Now, this ice cream by itself is totally dreamy, for real. BUT, I really recommend the combo of the whipped cream and then my Pumpkin Spice Sauce, for full-on Starbucks mania. It was totally indescribable. It was one of the most delicious things I've ever had.

I hope you all love this really easy-to-make ice cream recipe! Be sure to leave me feedback below after you make it and share a pic on social media! Happy ice cream eating!

Before you run off to your kitchens, I wanted to briefly mention some exciting news! If you follow me on Facebook, then you are probably totally aware of the movie, Eating You Alive. There has been much excitement and anticipation about this movie. Well, it is finally being released in theaters now! This is a movie that I am in, along with pretty much all the top plant-based doctors like Dr. McDougall, Dr. Barnard, Dr. Esselstyn, Dr. Greger, Dr. Campbell..the list goes on...even Samuel Jackson makes an appearance about the plant-based diet. It is sure to be life-changing for people. I am beyond honored and humbled to be given the opportunity to share my story and a little kitchen demo where I make my super popular Vegan Garlic Alfredo in my kitchen. I have not seen the movie yet, but will here in Houston on October 19th. I've heard from several readers already that have seen it and said it was beyond fantastic and so well done. One reader even said it was better than Forks Over Knives! If you are interested in seeing if there is a screening in your area and all that the movie is about, go to the Eating You Alive website or their Facebook page!

Ok, now you can go make your ice cream.

Starbucks Pumpkin Spice Latte Ice Cream (No-Churn!)

Yields About 3 cups

You can make your very own Starbucks latte at home, ice cream style and totally dairy-free! This is the ultimate indulgence for the season of pumpkin. This Starbucks vegan pumpkin spice latte ice cream tastes just like the drink, but in a decadent ice cream dessert!

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Ingredients

  • 1 1/4 cups (190 g) raw cashews (soaked for 8-12 hours and rinsed/drained if you do not have a high-powered blender)
  • 1 1/2 cups canned "lite" coconut milk, can shaken first (I use Thai brand or Sprouts brand)
  • 1/2 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1/4 cup coconut sugar
  • 2 teaspoons pumpkin pie spice (see Note below for sub)
  • 2 teaspoons, up to 3 of instant coffee or espresso powder (Leave out if desired. The flavors will vary greatly with brands, so start with 2 tsp and add more after blending, if desired)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cloves (optional, but so good)
  • Optional, but SO GOOD toppings
  • My starbucks pumpkin spice sauce
  • So Delicious CocoWhip
  • Note: If you don't have the pumpkin spice blend, you can make your own by combining 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. Then just use 2 teaspoons of the blend.

Instructions

  1. Add all of the ingredients to a high-powered blender, such as a Vitamix and blend until completely smooth. Pour either into your ice cream maker (make sure your ice cream bowl has been frozen in the freezer overnight first) or pour into a thick container that keeps frozen goods well. I used a metal loaf pan. Freeze for a few hours until firm enough to scoop, stirring a couple of times during the process. If it freezes solid overnight, let it sit out at room temperature about 15 minutes before eating so it's nice and creamy.
  2. To make the "Starbucks latte", add some whipped cream on top and drizzle some of the pumpkin spice sauce on top. I'm telling the combo of the ice cream, whipped cream and pumpkin sauce on top was totally euphoric! Although the ice cream is amazing on it's own, too.

Notes

Adapted the ice cream base from my most popular ice cream Starbucks Copycat Mocha Ice Cream

Nutrition per 1/2 cup: 329 calories, 17.8 g fat, 5.8 g protein, 40.5 g carbs, 1.5 g fiber, 26.5 g sugar, 102 mg sodium

7.6.2
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If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.

37 Comments

  1. I was lucky enough to attend a premiere of Eating You Alive last night in Michigan sponsored by PBNSG.org. When you came on the screen I poked the person I was with and whispered "I know her". What an honour for you to be a part of such an impressive movie. It was interesting, inspiring, informative, touching and made the case for a whole foods plant based diet like no other movie to date. Yes, even better than Forks Over Knives! I encourage everyone to see it when it comes to your area or lobby your local theatre to show it. Congratulations! You had everyone in the audience murmuring in approval with your Alfredo Sauce!
    • brandi.doming@yahoo.com
      Awww this comment made my day Annemarie! Thank you so much and wow, that is so cool people recognized my recipe, haha! I cannot wait to see this movie, I see it on the 19th, so excited. Thank you so much for your comment :)
  2. I have been waiting for this!!! And wow I didn't even know it has been a whole year in the making. Between that fact and the fact that it's your recipe, I KNOW it will absolutely perfect! And I was so happy to see the words "no churn" too because it seems lately all signs point to Natalie needs an ice cream maker. The drizzling sauce shots are insane, my mouth can't water any more than it is right now. You know I love my nicecream, but there is plenty of time in the day for nicecream as breakfast and Pumpkin Spice Latte Ice Cream for dessert :) Oh how I wish I had been there to "help" clean up after this shoot. I love melty gotta-eat-it-fast-before-it-melts-everywhere ice cream <3 So good!
    • brandi.doming@yahoo.com
      Thank you Natalie! Ha, yes, totally room for both your nice cream and regular indulgent ice cream! I added yours to my post, because I'm sure there are some avoiding the coconut :) Oh yessss, it got sooo messy and melty, hahaa! But that is when it tasted the best, too!
  3. This looks so decadent! It seems like perfect fall treat!
  4. This looks so good, and I LOVE your apron!
    • brandi.doming@yahoo.com
      Thank you Becky, it's a dress though, haha!
  5. Ah, looks like one perfect Fall treat! Ice cream form is much better than any smoothie, latte, etc that people remake!
    • brandi.doming@yahoo.com
      Thank you so much Rebecca!
  6. I laughed SO hard!!! Ice cream tasting like diet food?? YUCK. No thank you! Bring on the rich, fatty, creamy deliciousness that is this!!!!! Ice cream is meant to be a decadent treat and it looks like you nailed it here. Then topping it with whipped cream and pumpkin sauce...pure heaven. That's exciting that you don't need an ice cream maker to enjoy this - I hate finding a recipe that I'm dying to try and it calls for churning. Brandi!!!! That is so exciting about the movie! I remember you mentioning it a while back so it's crazy to hear that it's coming out this month. I absolutely can't wait to see it! I'm so proud of you, my friend <3
    • brandi.doming@yahoo.com
      Aww thank you so much Mandy!! Love you! Girl, seriously, I don't want watery ice cream, that is NOT ice cream and what a sad thing to eat that would be. Ice cream is meant to be an indulgence and I don't eat it very often, so I will enjoy every bite when I do!
  7. Oh Brandi! I'm so ready for fall and this ice cream is calling my name. It looks just incredible and delicious and the pictures make me just drool! I would put all your suggested toppings on top, I mean it's ice cream and that topping completes this. I wish I could see the movie. Any clue if/when it will be released it in Europe? Would love to see you in the movie.
    • brandi.doming@yahoo.com
      Thank you so much Florian! I am not sure about the movie, but I will find out!!
  8. You won't see me exiting stage left-haha! I'm with you, dessert is dessert, it's not something you should eat everyday. If you're going to indulge, then indulge! Looks great, Brandi.
    • brandi.doming@yahoo.com
      Totally agreed! Thank you Linda!
  9. Yay for no churn!! LOL, love your comments about it not being low-fat. ;) I don't want my ice cream to be no-fat, no-flavor. Bring on the creamy deliciousness pleeease! Definitely going to have to try this one!
    • brandi.doming@yahoo.com
      Haha, I couldn't help myself! People always want to point out to me the fat content of a dessert, as if I don't know it's fattening! I put the nutrition on it, I know it is! I don't live off desserts so I don't stress it! And nobody has to make them either if they don't want to.
  10. Oh man, I like this A LATTE!! Get it? BAHAHAHA! But really though. Coco whip? YES. Sauce? YES. Then one way ticket into my mouth. YUMMMMMMM
    • brandi.doming@yahoo.com
      Hahaha! Love it! Very clever :)
  11. Hi! Your recipes look so nice. Thanks for posting them! I was only a bit disappointed when I saw the ingredients for the Pumpkin spice latte. I stopped using coconut milk after watching Dr. Greger's Clips. Coconut oil and coconut milk seem to clog the arteries. They contain a lot of saturated fat. I just use coconut flakes or fresh coconut now. www.youtube.com/watch?v=6sjhF_HlFxs www.youtube.com/watch?v=ZZzuPAD0_F8
    • brandi.doming@yahoo.com
      Hello Sabrina. Coconut oil I never use in my recipes and it isn't even comparable to coconut milk. It is 100% straight liquid fat with no nutrition left in it. I don't use that. I use "lite" coconut milk and coconut butter and very rarely I will use full fat coconut milk. There is no oil in the coconut milk I buy, only coconut and water, no other additives or oils. But you stated you use coconut flakes or fresh coconut. You do realize that coconut milk is just fresh coconut meat soaked in water and then water is added to that to be canned, right? It's basically the same thing. Coconut flakes have just as much saturated fat as coconut milk, and even more actually because it's all coconut with no water added to it. That is what coconut butter is, as well, which I use in recipes. So, saying you would use fresh coconut but not the milk doesn't make it any less fattening or artery clogging, it's the same food. Coconut oil, however, is a totally different story, as all oils are bad for the heart. All that aside, as I mentioned in this post, this is ice cream, it's not meant to be a health food, but a dessert to enjoy for a special occasion. I don't eat ice cream everyday, maybe once a month, so I don't stress over it. If somebody has heart disease and really needs to watch their fat intake, then they obviously should just stick to banana ice cream like I mentioned in my post.
      • Hi, Brandi! I think the main problem is pasteurization. This changes the chemical composition of the coconut milk. This is why Dr. Greger doesn't recommend canned coconut milk after having read the results of the latest studies on this subject. Fresh coconut milk made with shredded coconut doesn't seem to be a problem, though.
        • brandi.doming@yahoo.com
          You can certainly make your own coconut milk then if you like, I don't have the time to do that, so I opt for convenience! I have made homemade chocolate coconut milk that way, but it's been quite awhile.
          • Of course it's a personal choice ;) I make my own coconut milk. However, I see many vegans using coconut milk as a substitute and this is spreading so quickly. Anyway, I said what I wanted to say.
          • brandi.doming@yahoo.com
            Yes, a lot of vegans use it because it gives extremely creamy results the way dairy does and while health is a concern, I know for a large amount of vegans, the cruelty-free factor is more important. So even if coconut milk isn't the healthiest in comparison to other plant milks, it also gives better results than most and as always, anything is better than dairy in my opinion. Some people use soy, but also others avoid it, so everybody just has to use whatever they like and feel suits them best. My personal favorite is cashew milk and coconut milk, it just depends on the recipe which will suit best. :)
  12. Oh my gosh, Brandi! How amazing for you! I will look for Eating You Alive - hope it gets onto Netflix, too!
    • brandi.doming@yahoo.com
      Thank you so much Annie!!
  13. Brandi, this looks just incredible, the photos look so alive if you know what I mean! I am not a huge fan of Starbucks but if they were selling this I would be first in the queue!
    • brandi.doming@yahoo.com
      You are so sweet Hedi, thank you so much!!
  14. Wow girl!!! I am blown away here!!! This looks and sounds incredible. And ice cream tasting like diet food yuck no thank you. Hahaha while I do feel my best eating low fat high carb I have allowed myself some indulgences here and there and this for sure is worth the splurge. If I eat low fat 90-95% of the time and occasional indulgence shouldn't give me an heart attack or anything. At least I hope. Haha I might check out feasting on fruits banana nice cream recipe tho because I actually do like banana ice cream go figure. Hahaha. So that will be a good alternative for something that can be eaten regularly. So thanks for mentioning it :D My not even two year old blender broke so I will have to wait to make your recipe but I definitely will. Especially since it appears I no longer am allergic to cashews. A few months I had bought I bag to test out some and I had no reaction. Then I had this cashew based treat and I had an ever so slight reaction of hives on my chest but then I ate the same treat a second time and nothing. It isn't something I am going to eat all the time cause I don't want to push it but it appears I can tolerate them now. Also almonds seem to be fine with me now too. I have heard that people can overcome allergies and I am so excited that I am seemingly fine. The only other nut I haven't retried is walnuts I used to react to walnuts too. So I will try them sometime. Anyway I am rambling you didn't need to know all that ahahaha. But I am just excited I can actually try this now where as before I had to avoid your recipes that had cashews and almonds in them. Now that I seem okay with nuts I am going to check out your other ice cream recipes on the blog and have some fun. Anywho, I can't wait to see that movie eating you alive. It is so exciting that you are in it and that fact a lone makes it worth seeing. I am sure it is a good film overall tho. I am very happy for you that you were featured in the movie. It is some much deserved recognition. Everything you do is amazing and you show people that you can have amazing food that just happens to be vegan. Your work is much appreciated by vegans and non vegans a like I am sure. And definitely the animals appreciate your work as well. We are so lucky to have you sharing your recipes with the world. You make the world a better place. Thank you so much for all you do. Sorry for such a long rambling comment. Sadly I am a wordy girl. :(
    • brandi.doming@yahoo.com
      You are just the best Christine!! Thank you! Yeah, I like to save the really indulgent calories for desserts. My regular meals are super healthy but I do use fat from nuts, they just make things so rich and so much like recipes I grew up on! That is so very awesome to hear about you being able to tolerate more nuts now, wow, great news! Thank you so much, I'm seeing the movie next week and I can't wait. I've heard so many great things from people so I'm super excited. Thank you again for your kind words, it truly does mean so much to me!
  15. I need this in my life! I love coffee anything and the addition of the cream and the pumpkin spice sauce sounds amazing!
    • brandi.doming@yahoo.com
      Thank you Mel!
  16. This looks absolutely perfect, Brandi! I love pumpkin spice latte, so this ice cream totally calls my name! :-)
    • brandi.doming@yahoo.com
      Thank you Sina!
  17. 5 STARS!! (I don't see the rating stars any more, Brandi.) SCRUMPTIOUS!! What a wonderful way to welcome in Autumn! My husband's favorite ice cream is a tie...banana (I know. Eek.;) and pumpkin (um, YUM) and he was thrilled with this recipe. He said it is better than the 'cow ice cream' we always used to get at the local dairy farm. Believe me, that's a compliment because the man LOVES pumpkin ice cream! I didn't add the coffee and it was still amazing. Blending the cashews with coconut milk? Awesome idea to make it extra creamy, Brandi. Thank you!!
    • brandi.doming@yahoo.com
      I'm ecstatic this was such a hit with both you and your husband, what a compliment! Thank you so much Colleen as always for leaving feedback, I can't tell you how much I love hearing from you on my recipes!!

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