Butternut Squash Ice Cream

This ice cream recipe has a creamy consistency.

Yield: ~4 servings of approximately 2 scoops each

Ingredients

1 cup butternut squash puree

1.5 cups full fat coconut milk

2 egg yolks

1 tsp vanilla

1 tsp cinnamon

dates, to taste (I used 4 dates + 1/2 cup date water)- You might want to use less than this, because it will be very sweet.

Instructions

1. Puree butternut squash, coconut milk, and dates. Bring to simmer. Let cool slightly.

2. Temper egg yolks.

3. Return to stove. Add vanilla and cinnamon.

4. Refrigerate. Pour into ice cream maker

Inspired by Paleo Parents

Notes: Ice cream consistency.

Notes 2: Very, very sweet, somewhat in a good way. Carmely tasting, creamy, even good after freezing and defrosting.