Serves 4
Level: Easy; Prep time: 15 minutes; Cook time: 30 minutes; Total time: 45 minutes, plus freezing time

Ice cream every day of the year—why not? It presents so many opportunities to include seasonal produce, even squash, to use the bounty from our farmers and backyard gardeners. When roasted, squash delivers a sweet and nutty flavor, making it the perfect ingredient in this application. No ice cream maker is required, and roasted squash can be made a day or more ahead to save time. Everyone joining you in holiday celebrations can enjoy this vegan recipe.

 

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Roasted Butternut Squash Soft-Serve Ice Cream

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4

Ingredients

  • 1 large butternut squash, peeled and cut into 1-inch cubes (approximately 4–5 cups)
  • 1/2 –1 cup coconut milk (light or full fat, your choice)
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons maple syrup (optional)

Instructions

  • Preheat oven to 400°F. Divide the butternut squash between 2 baking sheets lined with parchment paper, spreading it out so that the pieces are not touching. Roast for 25–30 minutes or until fork tender, flipping halfway through to ensure even caramelization and avoid burning.
  • Allow squash to cool completely, then place on a sheet pan and freeze, uncovered, for 2 hours. Transfer to a freezer-safe container or bag and freeze overnight. (If stored properly, squash may be frozen for up to 6 months.)
  • Just before you plan to serve the ice cream, break apart the chunks of frozen squash and add them to a high-speed blender or food processor along with 1/2 cup coconut milk, cinnamon, vanilla, salt, and maple syrup (if using). Blend, pausing frequently to scrape down the sides. Slowly add up to another 1/2 cup coconut milk, if needed, to get a creamy, thick, soft-serve consistency. Be careful not to overblend or you will wind up with soup instead of ice cream.
  • Note: Blend ice cream just before serving, as it will melt quickly. For fewer than 4 servings, cut the recipe in half or a quarter, and blend each serving when ready.

*Sourcing note: La Montañita Co-op carries locally grown squash when in season at all their locations.