Mango Butternut Squash and Cardamom Ice Cream
TIP: Cardamom adds an herbal citrusy flavor that perfectly complements the mango, but if you don’t have any on hand, sub in some cinnamon or simply leave it out.
Ingredients
- 1 cup unsweetened full-fat coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon cardamom
- 1 cup chopped frozen mango
- 1/2 cup chopped, frozen butternut squash
- Large Bowl
- Whisk
Instructions
Step 1
In a large bowl, add coconut milk and whisk until smooth.
Step 2
Add sugar and cardamom. Whisk until well combined.
Step 3
Add the mango and squash and stir with a rubber spatula until incorporated.
Step 4
Pour base into an empty CREAMi™ Pint. Place lid on pint and freeze for 24 hours.
Step 5
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install CREAMi™ Paddle in outer bowl lid, and lock the lid assembly onto the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6
Select ICE CREAM.
Step 7
When processing is complete, remove ice cream from pint and serve immediately with desired toppings.