Butternut Squash Swirl Ice Cream

jerryjamesstone's picture

Feb. 12, 2013

Do you like to cheat? Admit it. Sometimes you do. It's okay, I like cheating sometimes too.

As I type up this recipe, I feel like I am cheating. I usually make everything from scratch. You know, I make my own pasta, my own bread and even my own cheese! So posting an ice cream recipe where I don't actually make the ice cream feels naughty--but in a good way! You know why, because I got to eat the ice cream that much sooner. Yum!


Caramelized butternut squash 2 Cup (32 tbs)
Vanilla bean ice cream 1 Pint
Chopped pistachios 2 Tablespoon (Optional)
Bourbon caramel sauce 2 Tablespoon (Optional)



1. Place a baking dish in freezer for overnight or until frozen

2. In a blender, put the caramelized butternut squash and blend until smooth puree.

3. In a piping bag fill the caramelized butternut puree and set aside.


4. In a frozen baking dish, put the ice and spread it, to make an even layer, using a back of a spoon.

5. Pie the butternut puree in thin layer, all over the ice-cream.

6. Place the baking dish in freezer for about 1 to 2 hours or until chilled.


7. In glass serving bowls, scoop the ice cream, sprinkle pistachios and drizzle with bourbon sauce if using.

8. Serve chilled.


You can also spread butternut puree, using spoon if you don’t want to use piping bag.

Recipe Courtesy of: cookingstoned.tv

Recipe Summary

Difficulty Level: Very Easy
Servings: 8

Nutrition Facts

Serving size

Calories 181Calories from Fat 14

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 57 mg2.38%

Total Carbohydrates 23 g7.7%

Dietary Fiber %

Sugars 16 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet