Thanks to the Little Rock Food Network and Green Groceries through Christ Episcopal Church, we ended up with some glorious local produce and meat this week! Check out these beautiful squashes we got to bring home – I can hardly handle how gorgeous they are. I’m actually almost sad to eat them because I enjoy looking at them sitting there in my kitchen. But, of course I couldn’t wait to try them, either!
As you know if you are part of the Sweet Water Offering community, I’ve been hosting a July Family-Friendly Challenge for the past month. We’ve had over 20 participants this month, and they’ve all given up gluten, dairy, and sugar while also adding in nourishing foods. It’s been a great month of learning, connecting, building self-awareness, and seeing health benefits.
We are in the final days of the July Challenge now, and my family (who have all been participating, too!) really wanted some ice cream this week. Thankfully, we have a wonderful electric ice cream maker that makes it super-easy to whip up ice cream. Last night, I decided to marry my family’s desire for ice cream with my desire to try something fun and different with our local produce. So…..I decided to make Butternut Squash Ice Cream! I totally made up this recipe as I went, so you may have to tweak the instructions slightly to get the texture/sweetness you like.
Now, as my husband pointed out, you may not think a nondairy ice cream with no processed sugar and filled with squash could possibly TASTE good. But, y’all!!!, it was SO good. I really hope you’ll try it, because it was a winner of a recipe. Even our three kids (yes, yes – I know they’ve been off of dairy, gluten, and processed sugar for almost a whole month – BUT STILL!) loved it. I have photographic evidence…
ooh! AND, we added some delicious local Arkansas pecans on top. Perfection.
- ¾ to 1 cup Pureed Butternut Squash
- 2 Cans Full Fat Coconut Milk
- ⅓ to ½ cup Honey, Coconut Sugar, or Maple Syrup (depending how sweet you want it)
- ½ tsp Vanilla
- ¼ tsp Sea Salt
- ¼ tsp Pumpkin Pie Spice
- ¼ tsp Cinnamon (or more if you like!)
- Pecans to put on top (optional)
- Chill 2 cans of coconut milk in the freezer while you prepare the squash.
- Cook squash until soft and then puree with a little water. [Here's how I did it: I cut off a fairly large chunk of a small butternut squash (about ¼ of the whole squash). Then I peeled it and cut into into smaller 1-2 in chunks. Then I put it in a little water (not quite enough cover them) in a small pot and boiled them until soft. Then I turned off the heat and added about ½ cup of cold water to cool them down a bit. Then, I blended the squash and water mixture into a puree and put it in the fridge to chill.]
- Meanwhile, pour the chilled full-fat-coconut milk (chilled in the freezer for about 20 minutes) into a mixing bowl with ½ tsp pumpkin pie spice, ½ tsp cinnamon, ½ tsp vanilla, ½ cup honey (or maple syrup or coconut sugar would work), ¼ and tsp sea salt. Mix for 3-5 minutes with a mixer.
- Add in the butternut squash puree and mix a few minutes longer. Taste it, and add in a little sweetener or salt to get it to the flavor you like.
- Pour into ice cream maker, and follow your ice cream maker's instructions. Mix to desired consistency. Ours was a more soft-serve/milkshake consistency.
- Put in serving bowls and add pecans on top. Enjoy!