Pumpkin spice gelato affogato is a fun dessert take on a coffee shop favorite! Easy, no-cream homemade pumpkin spice gelato is covered in freshly brewed espresso for an affogato inspired by a pumpkin spice latte.
Have you ever had the pleasure of eating an affogato? I have and let me tell you…incredible. Freshly-brewed espresso is poured over top of gelato for a rich dessert with a hit of caffeine. The flavor of your gelato quickly begins to melt into the hot espresso and combines beautifully. When we lived in San Diego, we’d love to go down to an Italian cafe in Little Italy for a treat and share a dark chocolate affogato. Heavenly.
As we’re approaching fall 2017, I figured it was about time to redo the photos in this post. That only means it’s my job to make it again for the pictures, right? Right, and I enjoyed every second of it. This pumpkin spice gelato affogato was one of my very first blog posts in November 2013 – my fourth, in fact! It’s crazy how fast time flies. It’s inspired by Starbucks’ Pumpkin Spice Latte which is probably even way more popular now that it was back then if it’s possible.
I haven’t yet gotten around to ordering a PSL this year, but I have polished off a pumpkin spice gelato affogato or three so far and it’s not even officially fall yet. The combination of hot espresso and melting gelato tastes so luxurious, but the cost of making a whole batch (six servings) of this is a whole lot more affordable than buying six PSLs.
And did I mention that this pumpkin spice gelato recipe uses just whole milk – no cream?
Psst – looking for a dairy-free version? I’ve also made this delicious vegan pumpkin spice latte ice cream.
I used my trusty ice cream maker (affiliate link) to make this pumpkin spice gelato. I’ve had it for years, and in fact bought it because I got the idea to make pumpkin spice gelato affogato back when. In the time since, I’ve made countless batches of ice cream and gelato – never had a problem. I’ve dabbled in dairy-free ice creams too, and let me say, making your own is definitely a more economical choice than purchasing coconut/almond/cashew-based versions at the supermarket.
The only potential bummer to avoid is to remember to put the ice cream freezer bowl in the freezer a day or so before using so it’s nice and cold when your ice cream craving strikes.
Can’t get enough of all things Pumpkin Spice Latte? Check out these other inspired recipes:
- 2 cups whole milk
- 3/4 cup brown sugar, divided
- 3 egg yolks
- 3/4 cup pumpkin puree
- Pinch of salt
- 1 1/4 tsp vanilla extract
- 1/2 tsp cinnamon (or to taste)
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- Pinch of ground cloves
- Brewed espresso, for serving
- Combine milk and 1/2 cup of the brown sugar in a saucepan. Heat over medium-low heat until just barely boiling.
- Meanwhile, whisk together egg yolks, the remaining 1/4 cup of brown sugar, pumpkin puree, and pinch of salt in a large bowl (you can also use a hand mixer). Mix until it looks light and creamy.
- When milk is barely boiling, slowly pour the milk/sugar mixture into the egg mixture, about 1/2 cup at a time, until all incorporated. Whisk continuously until all combined.
- Once everything is combined, pour the whole mixture back into saucepan and stir continuously over low heat until mixture reaches the thickness where it sticks to back of a wooden spoon. Remove from heat and stir in vanilla extract, cinnamon, nutmeg, ginger, and cloves.
- Next prepare an ice bath to quickly chill the mixture: Pour ice cream mixture into a large plastic bag or two, seal, then set in a large bowl filled with ice water. Let mixture cool for 45-50 minutes or until chilled, taking care to add additional ice to ensure the water stays cold.
- Once chilled thoroughly, pour into your ice cream maker and prepare according to your ice cream maker's instructions. For me, this part took about 20 minutes.
- The gelato is soft but ready to be eaten at this time, or can be frozen for a little while afterward for a more solid consistency.
- To take this recipe from 'gelato' to 'affogato', scoop into a cup or mug and pour about a shot’s worth over top of gelato. Enjoy immediately.
Prep time includes 45 minutes for the ice cream mixture to chill.
Gelato recipe very loosely based on the vanilla ice cream recipe included in the Cuisinart recipe instruction booklet.