Ingredients

The following ingredients have 9 Servings
  • 1 medium butternut squash, peeled, seeded, and diced
  • pinch of salt
  • 1½ cans full fat coconut milk, divided
  • ¾ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 sweet-tart apple, cored and sliced thick
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons whiskey or bourbon

Instruction

  • Heat the oven to 425 F.
  • Line a cookie sheet with parchment paper. Spread the squash evenly on the parchment.
  • Sprinkle the squash with the salt and bake for 30 minutes. Make the coconut-caramel syrup while the squash is baking.
  • In a small pot, heat half a can of coconut milk over medium-high heat. When hot, add the coconut sugar and simmer at medium heat for 6–8 minutes. Remove from the heat. Add the vanilla, stir and set aside.
  • Remove the squash from the oven. Add the apples to the pan and bake 20 minutes more
  • Remove the squash and apple from the oven and allow to cool for 10 minutes.
  • In a high-powered blender, combine the remaining can of coconut milk, coconut-caramel syrup, squash, apples, spices and whiskey/bourbon. Puree on high until thoroughly blended and thick.
  • Refrigerate in an airtight container at least 3 hours or overnight. When completely chilled, churn in an ice cream according to manufacturer’s instructions.