|Photo courtesy of Elina|
No joke. The best part was that I only paid $2-3 for it. The worst part was that I had to carry it (along with the rest of my groceries) over a mile back to my apartment. Woops... Needless to say it made alot of roasted squash! I tested out a small batch of this ice cream for some reason, but now I'm wishing I hadn't ;)
Butternut Squash Ice Cream
1 can light coconut milk
1/2c roasted butternut squash puree
1/4 sucanat (or brown sugar)
1/2 Madagascar vanilla bean*
1 cinnamon stick
Reserve a few tablespoons of coconut milk and pour the rest into a small saucepan. Stir in butternut squash and sucanat. Split the vanilla bean, scrape the seeds into the butternut/coconut milk mixture. Add the emptied pod and cinnamon stick to the saucepan and heat over medium heat.
While waiting for the mixture to come to a boil, whisk arrowroot into reserved coconut milk until smooth. When squash/coconut milk reaches a boil, remove it from the heat and whisk in arrowroot/coconut milk. Cool to RT, then refrigerate for a few hours (or overnight). Churn according to your ice cream manufacturer's directions.
Take it up a notch and serve with some Espresso Salted Caramel Sauce!! Speaking of which, if you liked my entry into Joanne's Recipe Impossible: Winter Squash Challenge, it's time to vote!
You've got until Sunday the 14th to vote for your favorite entry... hopefully your in the mood for some Butternut Chocolate Cake w/Espresso Salted Caramel Sauce ;) Click here, scroll down to the entries and place your vote for Tri to Cook! Thanks :)
*Disclaimer: sample provided at no cost by Marx Foods.