Maple Butternut Squash Ice Cream
Recently my husband and I were hosting an end of summer beach dinner. I had some butternut squash from the farmers market and decided to make a butternut squash and tahini spread from the Jerusalem cookbook. The sweet and savory flavors of the spread were a success. Inspired by the spread, I decided to create this ice cream recipe with the leftover butternut squash, maple syrup, tahini and spices. My favorite tahini is from @seedandmill.
Preheat the oven to 350˚
Line a sheet pan with parchment paper and spray with cooking oil. Place the butternut squash cut side down and roast for 1 hour. Let cool slightly then scoop out the flesh. Measure 1¾ cups of purée for this recipe and reserve the rest for another recipe.
Add all of the ingredients to a high speed blender and purée until smooth. Chill overnight.
Transfer to an ice cream maker and process according to the manufacturers instructions until thick. Transfer to a quart storage container and freeze until solid, at least 4 hours or overnight.
makes 1 quart
- 1 large butternut squash, cut in half and seeded
- 1¾ cups butternut squash purée
- 1 13.5 oz can of coconut milk
- ¾ cup maple syrup
- ¾ cup Seed+Mill tahini
- ¼ cup refined coconut oil, melted
- ¼ cup cacao butter, melted
- 2 tbsp bourbon
- 3 tsp Spice House vanilla chai powder
- 1 tsp vanilla bean paste
- ½ tsp pink Himalayan sea salt
- ½ tsp cardamom
- ½ tsp cinnamon