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buttercup squash ice cream
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Buttercup (squash) Ice Cream

A sweet to use up winter sqaush! Buttercup squash ice cream full of cookies pieces and cinnamon.
Course Dessert, ice cream, Snack
Cuisine American
Keyword buttercup, cookies, homemade, ice cream, lunch recipes, nilla wafers, no-churn, squash ice cream
Servings 1 qt
Author Divas Can Cook


  • 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)


  • In a large bowl mix together squash, cinnamon, clove, and nutmeg.
  • Mix in pure maple syrup, sweetened condensed milk and brown sugar.
  • Place in a saucepan and heat until warm and sugar dissolve. (do not boil)
  • Remove from heat and stir in vanilla extract. Taste and adjust seasonings if desired. Set aside and let cool completely.
  • In a separate bowl, beat heavy whipping cream until fluffy with stiff peaks.
  • Gradually fold whipped cream into cooled squash mixture, just until incorporated.
  • Fold in cookie pieces.
  • Pour in ice cream container and freeze overnight.


To roast a buttercup squash, cut it in half widthwise. Remove the seeds and discard. Place it cut side up on a foil-lined baking sheet with a little water in the bottom of the pan.
Roast in a 375 F. preheated oven for 45 minutes.