Kabocha Ice Cream recipe - ingredients, nutrition and when to eat it
This dessert combines the mellow sweetness of kabocha with milk and cream, then freezes it until smooth and creamy.
This dessert combines the mellow sweetness of kabocha with milk and cream, then freezes it until smooth and creamy. It makes a lovely fall treat; let it soften briefly after taking it from the freezer to bring out the kabocha aroma.
Snacks & desserts · 25 minutes to cook
Nutrition (per 428g serving): 646.7 kcal · protein 7.6g · carbohydrate 66g · fat 42.4g · sodium 66.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kabocha is very moist, mash it and stir over low heat for 2–3 minutes to cook off some moisture and keep the flavor rich after freezing.
Tips: Whip the cream while it’s cold for a smooth, soft texture.
Tips: To reduce ice crystals, use an airtight container and stir the mixture once or twice as it begins to freeze.
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Ingredients (1 serving)
- Kabocha squash — 200 g
- Milk — 100 ml
- Heavy cream — 100 ml
- Sugar — 2 Tbsp
- Vanilla extract — 0.3 tsp