Pumpkin Pie Ice Cream
  • 1/2cup raw, unsalted cashews
  • 1/4cup filtered water
  • 2 probiotic capsules or 1/2 tsp probiotic powder
  • 2cups almond milk
  • 2cups cooked squash (such as kabocha, acorn, hubbard, or butternut) or 1 1/2 cups pureed cooked squash
  • 7 fresh Medjool dates, pitted
  • 1 1/2tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/2tsp ground cloves
  • 1/8tsp nutmeg
  1. In small bowl, mix cashews and water; add contents of probiotic capsules (discarding empty capsule shells) or probiotic powder and mix well. Cover and let sit for 12 hours. In blender, combine cashew mixture with almond milk, squash, dates, cinnamon, ginger, cloves, and nutmeg and blend until mixture is smooth. Pour into ice cream maker and follow manufacturer’s instructions. Serve immediately.