Roasted Squash Ice Cream







A recipe allowed in a / / diet.

Ready for a delicious ice cream? This butternut squash ice cream can gift you unforgettable moments - it's creamy and refreshing, heavily flavored, and inherently squash-sweet. Isn’t this amazing?

Nutritional Chart

Calories: 565 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 11 g
  • 31 g
  • 68 g

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 Make Roasted Squash Ice Cream

  1. Cut the squash in two, separating the round half from the other. Scoop out the seeds and strings from the round half.
  2. 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.
  3. 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.
  4. Transfer the cream to the scooped half of the squash using an ice cream scoop. Serve garnished with chopped almonds and cinnamon.

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