Pumpkin Spice Latte Ice Cream Cake

Once pumpkin spice latte season hits at Starbucks, it’s only a matter of time before the transition to fall begins. But when Starbucks brings the popular drink back to the menu in August every year, there are still quite a few weeks left to enjoy the warmth of summer. If you’re not ready to acknowledge the beginning of fall by ordering a pumpkin coffee quite yet, this pumpkin spice latte ice cream cake is the perfect way to embrace late summer as it meets early autumn.

This pumpkin ice cream cake is packed with flavor. It has layers of pumpkin filling, coffee ice cream, white chocolate ganache and a pumpkin spice cookie crunch, all topped with whipped cream. Preparing multiple layers takes a little time, but the result is certainly impressive and absolutely worth it.

Ingredients for Pumpkin Spice Latte Ice Cream Cake

• Coffee ice cream: It wouldn’t be a pumpkin spice latte without coffee! Use your favorite coffee ice cream as the base for an ice cream cake recipe.
• Golden Oreos: Just the cookies are used to make the pumpkin spice cookie crunch, which is added to the center of the ice cream cake and used as a garnish on top. If you like, you can save the fillings for other Oreo dessert recipes.
• Butter: Toss the crushed Oreos in unsalted melted butter to help toast the cookie pieces in the oven. This will help preserve a crunchy texture.
• Pumpkin pie spice: Pumpkin pie spice is the key to pumpkin spice latte flavor. Use a store-bought option or make your own pumpkin pie spice blend.
• Heavy whipping cream: Heavy cream is used to make the white chocolate ganache. It’s also whipped on high speed in a mixer to make the whipped cream topping.
• White chocolate: Chop up a bar of white chocolate for the ganache. If you prefer, you can use an equal amount of white chocolate chips instead. Either way, heated heavy whipping cream melts the chocolate, which is nice because white chocolate can be finicky when you melt it regularly, like in the microwave or in a double boiler.
• Cream cheese: Use a brick of cream cheese as the base for the pumpkin filling layer. Soften the cream cheese to room temperature for a smooth, lump-less filling.
• Confectioners’ sugar: Incorporate sugar into the pumpkin filling layer to add sweetness and help thicken it a bit.
• Pumpkin puree: Use pumpkin puree—not pumpkin pie filling—for this pumpkin dessert recipe.

Directions

Step 1: Make the cookie crunch

Place a 9-inch springform pan into the freezer to chill for at least 30 minutes. Preheat the oven to 350°F.

Separate each Golden Oreo and remove the filling. Pulse the cookies in a food processor until ground. In a large bowl, combine the Golden Oreo cookie crumbs, pumpkin pie spice and melted butter.

Transfer the mixture to a baking sheet and spread it into an even layer. Bake for 10 minutes or until lightly toasted, and let cool.

Editor’s Tip: If you would prefer to crush the cookies by hand, you can place the cookies in a zip-top bag and crush them with a rolling pin. Also, this recipe doesn’t repurpose the Oreo fillings, so you can either discard them or save them for another time.

Step 2: Make the white chocolate ganache

In a small saucepan, bring the heavy cream just to a boil, then remove from the heat. Place chopped white chocolate in a small bowl and add the hot heavy cream. Whisk until the white chocolate has melted. Set aside and let cool.

Step 3: Create the first ice cream layer

While the ganache cools, remove one container of coffee ice cream from the freezer. Let it soften for 15 to 20 minutes on the counter. When the ice cream has softened, spoon it into the chilled springform pan. Use an offset spatula to create a thin, smooth wall of ice cream around the edge of the pan and smooth the rest of the ice cream on the bottom to create a base layer. Freeze for 30 minutes.

Step 4: Make the pumpkin layer

To make the pumpkin layer, beat the softened cream cheese and confectioners’ sugar in a large bowl until smooth.

Mix in the pumpkin puree and pumpkin pie spice until well combined. Spread the pumpkin mixture over the coffee ice cream layer and return the pan to the freezer for another 30 minutes.

Step 5: Add the ganache and cookie crunch

Place the baked cookie crunch in a large bowl. Pour half the white chocolate ganache over the cookie crunch and mix until fully coated. Spread it in an even layer on a waxed paper-lined baking sheet and freeze for 10 minutes.

Spread the remaining ganache over the pumpkin layer. Top with an even layer of the chilled cookie crunch, reserving some for the top of the cake. Return the cake to the freezer.

Step 6: Add the second ice cream layer

Meanwhile, remove the remaining container of coffee ice cream and let it soften on the counter for 15 to 20 minutes. Use an offset spatula to smooth the ice cream to form the top layer. Freeze the cake for at least four hours or overnight.

Step 7: Remove the cake from the pan

Remove the ice cream cake from the freezer. Wet a dish cloth with hot water and wrap it around the outside of the springform pan. This will help loosen the cake from the sides of the pan. Remove the outer ring of the pan.

If you like, take this opportunity to smooth any imperfections on the sides of the cake with an offset spatula. Place the cake back in the freezer for 20 minutes to firm up the outside edges.

Editor’s Tip: If the outer ring of the springform pan doesn’t remove easily from the ice cream cake, continue to warm the pan with the wet dish cloth.

Step 8: Frost with whipped cream

In a large bowl, beat the heavy whipping cream at medium-high speed until stiff peaks form. Frost the cake with whipped cream however you like. Top with the remaining cookie crunch. Slice with a hot knife and serve immediately.

Pumpkin Spice Latte Ice Cream Cake Variations

• Add some cake: Want a layer of actual cake? Go for it! Make a round pumpkin cake, spice cake or yellow cake.
• Use another cookie: If desired, the cookie crunch can be made with another type of cookie or cracker. Swap in vanilla wafers or graham crackers instead.
• Try flavored whipped cream: Enhance the whipped cream topping with vanilla extract or add a pinch of pumpkin pie spice. You can also choose to make coffee whipped cream to amp up the coffee flavor.
• Skip the coffee: Want a very pumpkin-forward ice cream cake? Use two containers of pumpkin ice cream instead, or mix and match with one container of coffee ice cream and one of pumpkin.

How to Store Pumpkin Spice Latte Ice Cream Cake

Any type of ice cream cake should be stored in the freezer. Make sure you have plenty of space in the freezer for the cake so it doesn’t accidentally nudge other items. If you don’t plan to eat it right away, wrap it in storage wrap to store it longer.

How long does pumpkin spice latte ice cream cake last?

One of the perks of making a pumpkin ice cream cake is how long it will last. This allows you to prep this dessert ahead of time or keep leftovers on hand for when a sweet craving strikes. Wrapped in storage wrap, the ice cream cake can be stored in the freezer for up to one month.

Pumpkin Spice Latte Ice Cream Cake Tips

How do you get smooth, even layers in a pumpkin ice cream cake?

The key to a smooth ice cream cake is all in the tools you use. Start with softened ice cream and use an offset spatula. This will make it much simpler to smooth and even out the ice cream.

How do you keep the layers from melting when making an ice cream cake?

When making an ice cream cake, there is a lot of back-and-forth from the freezer. Keeping the dessert in the freezer while you prepare the next layer will help prevent layers from melting. This will also help make the layers smoother and more defined.

How do you get a clean slice of ice cream cake?

Pull the ice cream cake out of the freezer and let it sit for 10 minutes before slicing. Then, use a very sharp knife to cut each slice. For the cleanest slices, wipe the knife clean with a hot cloth in between each slice.