- 2 cups MimicCream (or you can make your own cashew cream)
- 1/2 leftover roasted butternut squash butt – I threw it in the blender peel and all.
- 2 packets stevia
- 1 tsp vanilla
- 1/2 tsp pumpkin pie spice
- pinch of Celtic sea salt
- Blend all ingredients until smooth. Pour into ice-cream maker and follow freezing instructions.
I’ve eaten pumpkin ice-cream before, so why not butternut squash? I dare ya to try it. Delicious!