It’s almost pumpkin spice season, and it’s definitely ice cream season, so we figured we’d get ahead of things and give you our new vegan pumpkin spice latte (PSL) ice cream recipe now! Of course, if you don’t like the “latte” part you can always just leave out the coffee!
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It’s hard to believe that it was over 20 years ago that Starbucks first introduced the Pumpkin Spice Latte (PSL), sparking a fad of pumpkin spice, well, everything, that lasts until this day! From pumpkin spice cereal to pumpkin spice goldfish crackers, to pumpkin spice Twinkies, yogurt, and more. (What’s the most interesting pumpkin spice product you’ve seen?)
In fact, the story of how the PSL was born is pretty interesting. As Peter Duke, then of Starbucks tells it, “We started with a huge brainstorm list and filled the wall with ideas. We probably had at least a hundred ideas up on the wall. And once we got those ideas, we started to whittle away at them and came down to a list of about 20 different flavors including chocolate and caramel – the most popular flavors to pair with coffee – and there was orange and cinnamon … and there was pumpkin there as well.”
In a survey of potential customers about what flavours they like, up alongside chocolate and caramel, there was pumpkin! It had scored high on “uniqueness.”
Thank you! ❤️
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So in the spring of 2003, “the team gathered in the “Liquid Lab,” a secure research and development space on the 7th floor of Starbucks headquarters in Seattle. Members of the team brought in kitschy fall decorations and pumpkin pies and began to explore ideas. They would sample a forkful of pumpkin pie followed by a sip of hot espresso – teasing out which flavors from the pie best complemented the coffee.
For the next three months, the team refined the recipe, handcrafted with espresso, pumpkin spice sauce, and steamed milk – topped off with whipped cream and a dash of pumpkin pie topping. In a taste test alongside the chocolate and caramel beverages, pumpkin was the clear winner.”
Of course, unlike Starbucks’ iconic PSL, our ice cream has real pumpkin in it!
Easy Vegan Pumpkin Spice Latte (PSL) Ice Cream – Ninja Creami Friendly
Ingredients
1 1/4 cups plant milk (we use unsweetened almond milk)
1/2 cup unsweetened, unflavoured vegan creamer (we use either Laird or Sown oatmilk creamer) or full-fat coconut milk
1 cup canned pumpkin
2 Tablespoons maple syrup
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon ground cloves)
1 Tablespoon instant coffee crystals (regular or decaf)
Directions
Put all ingredients in a blender and blend until smooth. If using a Ninja Creami (that’s what we use) pour into container and freeze overnight. Process on ‘lite ice cream’; you may need to spin a couple of times – if needed add a bit more plant milk or creamer when processing.
If using a different ice cream maker process according to your ice cream maker’s directions.
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