Nan Boone's Syrup Cake Ice Cream (Gateau de Sirop)

4 servings Prep: 15 m Cook: PT0M Total: 24 h 15 m Beginner
This recipe is based on a treasured family recipe found on RealCajunRecipes.com. Nan Boone was often asked for the recipe but always said it was “a little bit of this and a little bit of that.” After trying to get a more exact recipe out of Nan Boone for years, her daughter, “Nanny” Ouida, watched over her shoulder as she made the syrup cake. Nanny wrote down all the instructions and passed it around the family. Nobody else could make it like Nan Boone until about a decade after her death when her great niece was able to perfect the recipe. She entered the dish into one of the Steen’s family cooking contests where she won the grand prize overall and was personally complimented by the Steen’s family. The niece was Chrissy LeMaire, cofounder of Real Cajun Recipes.com. This ice cream honors that heritage, transforming the traditional syrup cake’s rich molasses notes from Steen’s pure cane syrup into a healthy, protein-rich dessert that bridges generations.

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1/2 tbsp real sugar + 1 tbsp monk fruit
  • 3 tbsp Steen's cane syrup (or pure cane syrup)
  • 1/2 tsp vanilla extract
  • 1 tsp rum extract
  • 1/4 tsp ground nutmeg (authentic spice)
  • 1/4 tsp ground cinnamon (authentic spice)
  • Pinch of salt
  • 1/4 cup yellow cake crumbs

Step-by-Step Instructions

  1. Mix sweetener blend, xanthan gum, nutmeg, cinnamon, and salt in a pint container.
  2. Blend protein shake (or whole milk) with Steen’s cane syrup, vanilla extract, and rum extract until smooth.
  3. Ensure cane syrup and spices are completely incorporated for authentic smooth texture.
  4. Freeze for 24 hours minimum until completely solid.
  5. Process on LITE ICE CREAM setting in your ice cream maker. If needed, add 1-2 tbsp liquid and re-spin. Mix in cake crumbs during final processing.

Common Problems and Solutions

Q: Why won't my ice cream freeze solid?

A: Make sure you're freezing for the full 24 hours minimum. If using protein shake instead of whole milk, the mixture may need slightly longer due to the protein content. Your freezer should be at 0°F or below.

Q: Can I skip the xanthan gum?

A: The xanthan gum helps create a smooth, creamy texture and prevents ice crystals. Without it, the ice cream will be icier and less smooth, though it will still taste good.

Q: My ice cream is too hard to scoop after freezing.

A: Let it sit at room temperature for 5-10 minutes before scooping. Protein-based ice creams tend to freeze harder than traditional dairy ice creams.

Tips and Techniques

Just like Nan Boone and Nanny Ouida before us, this recipe is all about ‘a little bit of this and a little bit of that’ - but don’t you dare skimp on that Steen’s cane syrup! That’s what made this family recipe a champion for over 125 years. The nutmeg and cinnamon? They’re not just spices - they’re memories in a jar.

Ingredient Substitutions

  • vanilla protein shake: whole milk or half-and-half
  • monk fruit sweetener: additional real sugar or stevia
  • yellow cake crumbs: crumbled [syrup cake](/recipes/nan-boones-syrup-cake-gateau-de-sirop/) or vanilla wafer crumbs
  • rum extract: 1-2 tbsp actual dark rum or additional vanilla extract

Equipment Needed

  • Ice cream maker with LITE ICE CREAM setting (or standard ice cream maker)
  • Pint container for mixing and freezing
  • Blender or whisk for mixing

Historical Context

This recipe is based on a treasured family recipe. Nan Boone was often asked for the recipe but always said it was “a little bit of this and a little bit of that.” After trying to get a more exact recipe out of Nan Boone for years, her daughter, “Nanny” Ouida, watched over her shoulder as she made the syrup cake. Nobody else could make it like Nan Boone until about a decade after her death when her great niece was able to perfect the recipe. She entered the dish into one of the Steen’s family cooking contests where she won the grand prize overall. The niece was Chrissy LeMaire, cofounder of Real Cajun Recipes.com.