Pumpkin Bread Ice Cream

4 servings Prep: 15 m Cook: PT0M Total: 24 h 15 m Intermediate
Pumpkin bread became a beloved staple in Acadian kitchens, especially during autumn harvest season. Louisiana pumpkins, grown in rich alluvial soil, developed exceptional sweetness and density. This recipe transforms that comforting quick bread with pumpkin puree and warm spices into a cool, refreshing dessert. Traditional pumpkin bread was often made with local cane syrup and warm spices, creating a perfect base for this ice cream interpretation.

Ingredients

  • 1 3/4 cups vanilla protein shake or whole milk
  • 1/4 tsp xanthan gum
  • 1 tbsp real sugar + 2 tbsp monk fruit
  • 1/2 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1/4 cup crumbled pumpkin bread

Step-by-Step Instructions

  1. Mix sweetener blend, xanthan gum, pumpkin pie spice, and nutmeg in a pint container.
  2. Blend protein shake with pumpkin puree and vanilla extract until smooth.
  3. Ensure all spices are well incorporated with no lumps.
  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 pumpkin bread crumbs during final processing.

Common Problems and Solutions

Q: Why isn't my ice cream creamy enough?

A: Make sure the base is completely frozen solid for the full 24 hours before processing. The xanthan gum helps, but proper freezing time is critical for the right texture.

Q: What if I don't have an ice cream maker with a LITE setting?

A: You can process it as regular ice cream or use the Ninja Creami (which this recipe was designed for). Traditional ice cream makers will work but may need adjustment to liquid ratios.

Tips and Techniques

For extra richness, toast your pumpkin bread crumbs lightly before adding - it gives that perfect autumn crunch!

Ingredient Substitutions

  • vanilla protein shake: whole milk or half-and-half
  • monk fruit sweetener: regular sugar
  • pumpkin bread crumbs: gingersnap cookie crumbs

Equipment Needed

  • Ice cream maker with LITE setting (such as Ninja Creami)
  • Blender or mixing bowl
  • Pint-sized freezer-safe container

Historical Context

Pumpkin bread became a beloved staple in Acadian kitchens, especially during autumn harvest season. Louisiana pumpkins, grown in rich alluvial soil, developed exceptional sweetness and density. Traditional pumpkin bread was often made with local cane syrup and warm spices, creating a perfect base for this ice cream interpretation.