Refreshing Kabocha Ice Cream with Yogurt

Name: Refreshing Kabocha Ice Cream with Yogurt
Cuisine: American
Ingredients: 200 grams Kabocha squash; 50 grams Honey; 100 grams Yoghurt

cookpad.japan @cookpad_jp

I like kabocha ice cream, but I'm counting calories. It's getting hotter, so I tried making a refreshing ice cream. It wasn't sweet enough for my kids, so I added some condensed milk and they loved it.

If you mix it regularly, it will have a nice texture. It's not so milky, more like a sorbet, perhaps? If you don't like honey, use condensed milk instead! Adjust the sweetness to your liking. Give it a try with sweet potato, too. Recipe by black wolf

cookpad.japan @cookpad_jp

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Ingredients

200 gramsKabocha squash
50 gramsHoney
100 gramsYoghurt

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Steps

1

Microwave or boil the kabocha to soften, and mash with a fork until smooth.
2

Add the honey and mix well, then stir in the yoghurt. Pour it into a freezer-proof container and let it chill in the freezer.
3

Mix it with a fork every 2-3 hours to incorporate the air into the mixture. Repeat this a few times and it's done.
4

I recommend adding 1 cm cubes of cream cheese after mixing it twice. It's tasty!
5

This ice cream has a gentle, subtle sweetness. Don't worry if you forget to mix it while it's in the freezer.
6

If the ice cream has become crumbly, mix it in the food processor or blender to smooth it out again.
7

If you are making it for children, mix in a little condensed milk once it is done. This will give it a milky taste.
8

If you'd like it even milkier, use condensed milk instead of honey. You can also make this with sweet potato in the same way.