Butternut Squash Ice Cream
 
 
Author:
Serves: 1qt
Ingredients
  • 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
Directions
  1. Preheat your oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Transfer to your refrigerator and allow to fully chill.
  5. 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.
  6. 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.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/butternut-squash-ice-cream/