Vegetarian Gelato
Squash “Pumpkin Pie” Gelato
A pumpkin-pie-style gelato made with cooked squash, cinnamon and allspice.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 420 ml | 1¾ cups | milk | |
| 60 g | ½ cup | cooked squash (such as butternut, all seeds removed) | |
| 50 g | ¼ cup | granulated sugar | |
| 1.5 g | ½ tsp | cinnamon | |
| 1 g | ¼ tsp | allspice | |
| pinch of kosher salt |
Ingredients
Method
- Put all the ingredients in a medium saucepan and heat over a medium heat for about 5 minutes, until the sugar has melted.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: GELATO 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 gelato.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 122 kcal
- Fat
- 3.6 g
- of which saturates
- 2 g
- Carbohydrate
- 20 g
- of which sugars
- 18 g
- Fibre
- 0.7 g
- Protein
- 3.6 g
- Sodium
- 85 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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