Oh yeah, ice cream! I know for some of you it may not be ice cream weather but honestly I used to be an ice cream addict. I’ve learned to curb the addiction but every so often I love a cone or cup of a ice cold creamy concoction. Whatever your favorite flavor is, please give my Kabocha Ice Cream a try. It really is good and if you add some nutmeg, cinnamon, cardamom, or other spices, you can really taste the “fall” in it
I’ve also included a photo of my Avocado Ice Cream as well. It is good too and gives you a healthy dose of good fat. It’s creamy and very smooth tasting. I always top my own with raspberry puree.
Kabocha Ice Cream
250 grams Kabocha (cooked and pureed)
1 tbsp brown sugar or as needed
1/4 cup milk
5 tbsp condensed milk
Spices, add a tsp of cinnamon, nutmeg, cloves or any other spice you like
Cook the kabocha and then mash it. Mix in the brown sugar, milk and condensed milk. Using an immersion blender or blender mix everything together until smooth. Pour into a shallow freezer safe bowl.
Place in freezer for several hours or overnight. Serve in small bowls topped with maple syrup, mint sprigs or a dash of cinnamon
*For Avocado Ice Cream. Substitute 2 – 3 large Haas Avocados. Use only 3 tbsp condensed milk and add 1 – 2 tsp lemon juice.