Butternut Squash Ice Cream

Banana-less nice cream. No churning required. No added sugar. Pumpkiny with a caramel flavor. Quick. SO creamy. Annnddd, it doesn't melt! It's magical.


I thought I was a kitchen genius and that I came up with this recipe, but I quick search on YouTube, and yup. Someone else thought of it too lol. 

Anyways, I find this method yields the best results while still keeping it healthy.


Butternut Squash Ice Cream!


  • 2 large butternut squash
  • 5 soft dates
  • 1/2 cup plant milk or water (coconut milk for best results)
  • Optional add-in ideas: cinnamon, cacao, almond butter, pomegranate molasses, or frozen bananas!


  1. Preheat the oven to 350F (175C)
  2. Cut the squash in half and scoop out the seeds and flesh
  3. Bake orange side down on a nonstick baking sheet for 45-55 minutes or until a knife can go through easily
  4. Let it cool then remove the skin and store in an airtight container in the freezer for 8 hrs
  5. Blend the squash with all the other ingredients until creamy
  6. Taste and adjust the sweeteness to your liking