2cupscooked squash (such as kabocha, acorn, hubbard, or butternut) or 1 1/2 cups puréed cooked squash
1 1/2tspground cinnamon
1/2tspground ginger
1/2tspground cloves
1/8tspnutmeg
Instructions
In small bowl, mix cashews and water; add contents of the probiotic capsule (discarding the empty capsule shell) or probiotic powder, and mix well. Cover and let sit for 12 hours.
In a blender, combine cashew mixture with milk, squash, dates, cinnamon, ginger, cloves, and nutmeg, and blend until mixture is smooth. Pour into an ice cream maker and follow the manufacturer’s instructions. Serve immediately.
Notes
Recipe by Michelle Schoffro Cook, PhD, DNM Excerpted from The Cultured Cook by Michelle Schoffro Cook (New World Library, 2017)