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.

Maple Butternut Squash Ice Cream

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