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Pumpkin Pie Ice Cream

Makes about 1 quart (1 L).


    Pumpkin Pie Ice Cream

    Last summer when my first planting of squash seeds didn’t grow, I planted another batch. Then I decided that growing squash down the retaining wall at the back of our home might also be nice (which it was!). Then, to my surprise, all three batches of squash seeds grew into a wide variety of gorgeous organic squashes. So I began creating new and different ways to enjoy this vegetable.


    Imagine my anticipation when I created this recipe and then waited for the ice cream maker to churn out the finished product. Then there was the first bite. It was heavenly! I had created my new and favourite way to enjoy squash—in ice cream. This delightful treat, which doesn’t actually contain pumpkins due to my overflow of squash, tastes like creamy pumpkin pie without the crust, or perhaps even better.


    Pumpkin Pie Ice Cream


    • 1/2 cup (125 mL) raw, unsalted cashews
    • 1/4 cup (60 mL) filtered water
    • 2 probiotic capsules, or 1/2 tsp (2 mL) probiotic powder
    • 2 cups (500 mL) almond milk
    • 2 cups (500 mL) cooked squash (such as kabocha, acorn, hubbard, or butternut) or 1 1/2 cups (350 mL) purÈed cooked squash
    • 7 fresh Medjool dates, pitted
    • 1 1/2 tsp (7 mL) ground cinnamon
    • 1/2 tsp (2 mL) ground ginger
    • 1/2 tsp (2 mL) ground cloves
    • 1/8 tsp (0.5 mL) nutmeg



    In a small bowl, mix cashews and water; add the contents of the probiotic capsule (discarding the empty capsule shell) or probiotic powder, and mix well. Cover and let sit for 12 hours.


    In a blender, combine the cashew mixture with milk, squash, dates, cinnamon, ginger, cloves, and nutmeg, and blend until mixture is smooth. Pour into an ice cream maker, and follow the manufactureru2019s instructions. Serve immediately.


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    This recipe is part of the Delicious Fermented Foods collection.



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