No Churn Honey-Nut Squash Ice Cream
Last year, while shopping at my local farmers market, I discovered this small squash that looked almost exactly like a butternut squash, just a little darker.
So I went home, roasted it, and discovered that it has this incredibly lush and creamy sweetness.
I immediately began using it in every recipe I could think of.
What I love most about this squash is that it tastes like a cross between a kabocha squash and a butternut which makes it all the more perfect!
Ingredients & Substitutions:
In addition to honey-nut squash this recipe uses coconut milk and fresh dates.
Honey-nut squash: You may substitute kabocha squash or any hearty winter pumpkin you desire. I would opt for kabocha first and if you cannot find it, you can try pumpkin. Butternut won’t be sweet enough for this recipe.
Coconut milk: I use full fat coconut milk here which is integral for the creamy texture of this recipe. If you’re allergic to coconut, try cashew milk. Alternatively you can make your own Tigernut mylk by blending tigernuts and water together or make banana mylk in the same way.
Medjool Dates: fresh dates work best in this recipe but dried are also find. Make sure to pre-soak them before using if you use dried.
Ingredients:
2 honey nut squash
1 tbsp avocado oil
2 pinches of salt
1 cup full fat coconut milk
12-15 pitted medjool dates
Preparations
Cut your squash in half with a knife and remove the seeds. Brush each with 1/2 tbsp avocado oil and sprinkle with a dash of salt.
Roast in the oven for 45 minutes at 400F
Once the squash is finished and has cooled to the touch, remove the flesh with a spoon.
Then blend everything together in a blender - the squash, dates, coconut milk & salt.
Pour this mixture into a freezer safe glass container. And cover with a lid.
Let it stay overnight or for at least 12 hours.
When ready to consume, thaw on the counter for 20-30 minutes.
PRO TIP: Soak the dates for 5-10 minutes after pitting to soften them up.
