Ice Cream & Ices
Family Tested & Approved
1/2 to 3/4
pumpkin pie spice
1. To make a batch, cut a butternut squash into quarters and scoop out the seeds.
2. Boil, bake, or microwave the squash until soft. Let the squash cool a bit before scooping it's flesh into a medium-sized bowl.
3. Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. (I use a potato masher to mush the squash and blend the ingredients.
4. Spoon the mixture into ice molds (I was able to fill 10) add sticks, and freeze for at least 6 hours before serving.