CONTRIBUTED BY KELLY GILLOTTI

Kabocha Ice Cream l Okinawa Hai!

Kabocha (カボチャ)is a type of winter squash, sometimes called a Japanese Pumpkin.

Kabocha Ice Cream l Okinawa Hai!

Even though it’s called a winter squash, it ripens during the summer. Due to the hard, waxy exterior, it will keep through the winter with proper storage. It’s at the farmers markets now and is very inexpensive.

Kabocha Ice Cream l Okinawa Hai!

It’s fairly sweet, which means less added sugar and more winning! I made this ice cream to be dairy-free, but you can use any type of milk you’d like.

Kabocha Ice Cream l Okinawa Hai!The recipe:

  •         1 ½ cup coconut milk
  •         1 ½ cup cooked and peeled kabocha
  •         ½ cup maple syrup
  •         2 tsp vanilla extract
  •         ¼ tsp dried ginger
  •        Kabocha Ice Cream l Okinawa Hai! ¼ tsp fresh grated nutmeg
  •         ¼ tsp cinnamon
  •         ¼ tsp cardamom
  •         ¼ tsp clove
  •         Pinch of salt

Toss everything into a blender and blend until smooth and creamy. Taste this to make sure the spices are to your liking. You can add more spices if you would prefer a stronger taste, then pour everything into an ice cream maker.

Kabocha Ice Cream l Okinawa Hai!

Follow manufacturer’s instructions. If you don’t have an ice cream maker, you can put this in a bowl in the freezer and stir every 10 minutes until it’s frozen.

Kabocha Ice Cream l Okinawa Hai!

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