Easy Winter Squash Ice Cream

  • 1 Can Sweetened Condensed Milk (1- 14 oz can)
  • 1 Cup Winter Squash Puree-homemade or canned
  • 1/4 tsp. Salt
  • 1/8 tsp. Ground Cinnamon
  • Pinch Ground Nutmeg
  • 2 1/2 Cups Milk

Place the condensed milk in a bowl. Gradually whisk in the pumpkin puree until smooth. Sift in the salt, cinnamon and nutmeg, whisk smooth. Gradually whisk in the milk until smooth. Freeze in an ice cream machine according to manufacturers directions. Transfer to a container and place in freezer to for a firmer ice milk.

Serve in chilled bowls garnished with a crisp cookie, toasted pumpkin or squash seeds and enjoy!

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