Dairy-freeVegetarian Ice Cream
Dairy-Free Pumpkin Ice Cream
A dairy-free pumpkin-style ice cream made with butternut squash, oat milk and coconut cream.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 g | 2 cups | butternut squash | |
| 240 ml | 1 cup | unsweetened oat milk | |
| 180 ml | ¾ cup | unsweetened coconut cream | |
| 30 g | 2 tbsp | pumpkin pie spice | |
| 45 ml | 3 tbsp | maple syrup |
Ingredients
Method
- Whisk all the ingredients together in a small saucepan over a medium-high heat. Cook for 10–15 minutes, until the butternut squash is fork-tender.
- Take off the heat and transfer to a blender. Blend for about 60 seconds, until smooth. Pour the base into a Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 659 kcal
- Fat
- 65 g
- of which saturates
- 44 g
- Carbohydrate
- 23 g
- of which sugars
- 11 g
- Fibre
- 5.4 g
- Protein
- 3 g
- Sodium
- 415 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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