“Pumpkin Pie” Ice Cream
Imagine my anticipation when I created this recipe and then waited forthe ice cream maker to churn out the finished product. Then there was the firstbite. It was heavenly! I had created my new and favorite way to enjoy squash—inice cream. This delightful treat, which doesn’t actually contain pumpkins,tastes like creamy pumpkin pie without the crust, or perhaps even better.
Servings: 8 people
Calories: 76kcal
Ingredients
- 1/2 cup raw, unsalted cashews
- 1/4 cup filtered water
- 2 probiotic capsules, or 1/2 tsp probiotic powder
- 2 cups almond milk
- 2 cups cooked squash (such as kabocha, acorn, hubbard, or butternut) or 11/2 cups puréed cooked squash
- 7 fresh Medjool dates, pitted
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/8 tsp nutmeg
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.
Nutrition
Calories: 76kcal | Carbohydrates: 10.1g | Protein: 2.1g | Fat: 3.4g | Saturated Fat: 0.3g | Sodium: 94mg | Fiber: 1.2g | Sugar: 6.2g