Description
Butternut squash ice cream is a creamy, indulgent dessert that beautifully marries the natural sweetness of roasted squash with warm spices. This unique treat captures the essence of autumn in every scoop, making it perfect for any occasion?from festive gatherings to cozy movie nights. Prepare to impress your friends and family with this unexpected flavor combination that will leave everyone asking for seconds.
Ingredients
Scale
- 2 cups roasted butternut squash puree (about 1 medium squash)
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 400?F (200?C). Halve the butternut squash, scoop out seeds, and roast cut-side down on a parchment-lined baking sheet for 30-40 minutes until tender.
- Let the squash cool slightly, then scoop the flesh into a blender. Add brown sugar, cinnamon, nutmeg, and vanilla extract. Blend until smooth.
- In a bowl, whisk together heavy cream and whole milk. Fold in the butternut squash mixture until well combined.
- Cover and chill in the refrigerator for at least 2 hours or overnight.
- Pour into an ice cream maker and churn according to manufacturer instructions until soft-serve consistency is reached (20-25 minutes).
- Transfer to an airtight container and freeze for at least 4 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 320
- Sugar: 27g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg