Ingredients Needed for Roasted Squash Ice Cream
2 pounds of butternut squash
1 cup condensed milk
1 tablespoon vanilla extract
1 cup heavy whipping cream
1 tablespoon pumpkin pie spice
1 tablespoon almond for garnishing
cinnamon for garnishing
How to Cook Roasted Squash Ice Cream
- Cut the squash in two, separating the round half from the other. Scoop out the seeds and strings from the round half.
- Cut the stem end from the other half and peel it, then cut it into 5 thick slices. Place these on a parchment paper-lined baking tray and roast for 30 minutes at 400⁰F/200⁰C.
- Add the roasted squash slices, condensed milk, and vanilla extract into a blender. Blend them. Add the whipping cream and pumpkin pie spice in the process. Refrigerate for 2 hours.
- Transfer the cream to the scooped half of the squash using an ice cream scoop. Serve garnished with chopped almonds and cinnamon.