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
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.