Tuesday, January 21, 2014

Kabocha Squash Ice Cream (Vegan, Non-Dairy) {#12WksWinterSquash}

What better way to end 12 weeks of cooking with winter squash than to go out with dessert?! In this case, it's a healthy one--a dairy-free, vegan Kabocha Squash Ice Cream from "The Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life" by Natalia Rose and Doris Choi. 


I am not normally a squash sweet/dessert kind of person, a lot due to my complete aversion to the pumpkin pie spice that usually accompanies it--but, I was intrigued by this ice cream and decided to leave out the pumpkin pie spice and make a maple-cinnamon version. My changes to the recipe are in red below. 

This ice cream is a nutritional powerhouse of vitamins A & C, B6, fiber, manganese and other vitamins and minerals and so f anyone tells you that you have to eat your veggies before you eat dessert, you can tell them you are doing it at the same time. ;-)


Kabocha Squash Ice Cream
Adapted From "The Fresh Energy Cookbook" by Natalia Rose & Doris Choi
(Makes 1 quart)

2 cups coconut milk, chilled
2 cups kabocha squash puree
3/4 cup agave nectar or stevia (I subbed in 1/2 cup maple syrup)
1 Tbsp pure vanilla extract
1 Tbsp maple extract (omitted)
2 Tbsp pumpkin pie spice (I used 1 1/2 Tbsp ground cinnamon)
1/2 tsp salt

Combine all ingredients in a blender, then process through an ice cream maker. Can serve topped with dark chocolate  sauce if desired. (Note: I combined my cooked kabocha and all other ingredients in the blender and pureed until smooth, then chilled overnight in fridge before processing in ice cream maker.)

Notes/Results: Super-creamy, sweet and full of good cinnamon-maple flavor. I think the change to maple syrup in place of agave or stevia, and using a lesser amount was a good idea as it allowed the kabocha and cinnamon to come through. Very rich and satisfying and worth making again--maybe with some chai spices for a fun variation. 


Yikes! It's been 12 weeks! This is my last and final dish for the 12 Weeks of Winter Squash Event hosted by my friends Heather and Joanne. :-( Feel free to link up your winter squash dishes during the week at the linky below or on any one of the other participating blogs.    


  

4 comments:

  1. Amy (Savory Moments)January 22, 2014 at 1:44 AM

    I've been meaning to make a coconut milk + kobocha squash ice cream (similar to the Thai dessert, but in ice cream form) -- this looks great!! I love the color and I bet the flavor is outstanding! Nice job!

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  2. This makes me pretty happy. I love eating my veggies as dessert...but especially winter squash!

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  3. Love the idea of adding chai spices to this. What a fun dessert :)

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