Hi everyone – it’s Eva from Eva Bakes here to share a Paleo recipe with you today!
I remember walking into a department store a few years ago when the “Yo-nanas” product first debuted. Frozen bananas were churned into this machine, and after processing, the resulting banana product was an ice cream-like consistency. It was pretty cool.
While I have not purchased one of those machines, I did find the concept pretty fascinating and haven’t made the time to try it myself. This “ice cream” is similar to that process where a vegetable (or fruit) is used as the base and churned until ice cream-like consistency.
And since ice cream is such a huge hit in our house, I knew that this would be a great way to incorporate butternut squash into our diets without much fuss.
I have to be honest and say that my 5-year old daughter was not a fan of this “ice cream.” I did add a Tablespoon of honey to her serving and she liked it better. But because this frozen treat contained no refined sugar, she thought it tasted too plain. The sweetness for this “ice cream” comes solely from the butternut squash.
This is a nice alternative to full-fat and dairy-based ice creams. If you want to add a bit of sweetness to it, just add a little bit of honey or maple syrup to satisfy your sweet tooth.
Until next time!
- 1 medium butternut squash (will need 2 cups cooked)
- ½ Tablespoons salt
- a few tablespoons coconut oil
- 1 (13.5 ounces) can full fat coconut milk
- 2 egg yolks
- 1 Tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- Preheat your oven to 400 degrees F.
- Cube your butternut squash and add enough coconut oil to coat it. Then add salt and toss to evenly coat. Roast in your preheated oven for 25-30 minutes or until the squash is soft.
- Allow the squash to cool completely and then transfer it to a food processor or high-powered blender. Add the remaining ingredients and pulse or blend to combine. The mixture should be smooth and uniform.
- Transfer to your refrigerator and allow to fully chill.
- Once the mixture is cold, transfer to your ice cream maker and follow the manufacturer's instructions to churn the ice cream. Once churned, transfer to a freezer-safe container and freeze for about 3-5 hours before serving.
- If the ice cream is left overnight, allow it to thaw for about 15 minutes before serving. Leftover ice cream should be stored in the freezer.
Source: Paleo Parents