Divas Can Cook · by Monique Kilgore @DivasCanCook★ 5.0 (1)
Buttercup (squash) Ice Cream
NUTRITION · PER SERVING—
CAL 100%·PRO 100%
CARBS 377G40% OF CAL
4G FIBER0G ADDED0G INTRINSIC91G OTHER281G TOTAL SUGAR
FAT 246G59% OF CAL
140G SAT107G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttercup squash ice cream with cinnamon spice and cookie pieces, creamy and naturally sweet. A unique way to use winter squash in a frozen dessert.
dessertamerican🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 1- 1/2 cup roasted buttercup squash (pureed *see note*)
- 1/2 teaspoon cinnamon
- clove (generous pinch)
- nutmeg (generous pinch)
- 1 Tablespoon pure maple syrup
- 1 14 oz can sweetene condensed milk
- 1/4 cup brown sugar (packed)
- 1/2 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup vanilla cookies (crushed (Chessman or Nilla Wafers))
At a glance
PER SERVING
CAL 100%·PRO 100%
CARBS 377G40% OF CAL
4G FIBER0G ADDED0G INTRINSIC91G OTHER281G TOTAL SUGAR
FAT 246G59% OF CAL
140G SAT107G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 924mg
- Total sugar
- 281g
- Added sugar
- ≥47g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2344mg
- Calcium
- 1549mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 924MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.