• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy World Cuisine logo
  • About
  • Recipes
  • Health and Diet
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Health and Diet
  • Contact
  • About
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Desserts » Cardamom Ginger Butternut Affogato

    Cardamom Ginger Butternut Affogato

    Published: Nov 15, 2015 · Modified: Feb 3, 2021 by HWC Magazine · 29 Comments

    Jump to Recipe Print Recipe
    Cardamon Ginger Butternut Affogato/ https://www.hwcmagazine.com

    Cardamom Ginger Butternut Affogato is creamy and dreamy cardamom, ginger and cinnamon butternut ice cream dunked into a vanilla cardamom espresso shot.Cardamom Ginger Butternut Affogato / htttp://bamskitchen.com

    No need to serve your guests coffee with their dessert when they can have it all in one delicious little package. After all, of those heavy holiday meals you want a lighter dessert and this dessert is so healthy that you could even eat it for breakfast.

    Cardamom Ginger Butternut Affogato / htttp://bamskitchen.com

    Have you ever tried an Affogato?

    In Italy, it is common to get a dollop of ice-cold vanilla gelato topped with a steamy hot-shot of espresso on top. The creaminess of the ice cream blends with the strong espresso for a delightful sweet ending to any meal.

    Cardamom Ginger Butternut Affogato / htttp://bamskitchen.com

    The Italians had a brilliant idea and I wanted to take that concept one step further and make a dessert fall inspired and with a healthy kick.

    Roasted butternut squash spiced with cardamom, fresh ginger, cinnamon and a little drizzle of maple syrup is then frozen over night, popped into the food processor with a little chilled coconut milk and wah la.. you have the easiest no churn healthy ice cream ever.

    Cardamom Ginger Butternut Affogato / htttp://bamskitchen.com

    A couple of years ago I wrote a recipe for a Red, White and Blue Healthy Sorbet using frozen raspberries, lychee and blueberries in a food processor for a delicious sorbet in just 5 minutes. Well today, I give you my fall inspired healthy cardamom Ginger Butternut Sorbet. Same concept of whizzing the food processor on high until the butternut squash becomes like small grains of sand and then adding just a little bit of coconut milk just to pull it all together into a delicious sorbet. If you are an espresso fan like us, be sure to try our healthy Mocha Banana Nice Cream made with frozen bananas, unsweetened cocoa powder, instant espresso granules and a little pecan nut butter.

    Cardamom Ginger Butternut Affogato / htttp://bamskitchen.com

    Cardamom Ginger Butternut Sorbet is seriously delicious and I even crumbled a little sugared and cinnamon pecans on top for a little crunch. You can have this little treat out to your guests in just a few minutes flat. You can serve cardamom Ginger Butternut Sorbet with a delicious shot of espresso on the side or together for a cardamom Ginger Butternut Affogato.

    Cardamom Ginger Butternut Affogato / htttp://bamskitchen.com

    Cardamom Ginger Butternut Affogato is gluten-free, vegan, dairy free and deliciously cooling and warming at the same time. It is a nice balance between yin and yang. The ginger and cinnamon and butternut are warming spices and foods and cardamom is cooling. Did you also know that cardamom can help detoxify the effects of caffeine, so this is a perfect pairing with the affogato.

    Cardamom Ginger Butternut Affogato / htttp://bamskitchen.com

    I cut my butternut squash in half and roasted in the oven with a little maple syrup, cardamom, ginger and cinnamon and placed it in the freezer overnight. However, you could also buy frozen puree butternut squash from the market and then chop up with a heavy-duty knife while still frozen and then add your spices and maple syrup and this could cut your time down to less than 15 minutes. I am all about time savers...

    If you like butternut squash, you may like to try our Roasted Butternut and Carrot Ginger Soup or Spicy Rosemary Butternut Squash.

    Cardamom Ginger Butternut Affogato / htttp://bamskitchen.com

    We have a little Nespresso Coffee machine and just the other day we purchased these really delicious limited editions coffees both "vanilla cardamom" and "ciocco ginger"are both really delicious with Cardamom Ginger Butternut Affogato but just a regular espresso would be lovely too. As always, I like my desserts only slightly sweet so please adjust the maple sugar or sugar alternatives amount to your liking.

    Cardamom Ginger Butternut Affogato / htttp://bamskitchen.com

    Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.

    Cardamom Ginger Butternut Affogato / htttp://bamskitchen.com

    Cardamom Ginger Butternut Affogato

    Cardamom Ginger Butternut Affogato is creamy and dreamy cardamon, ginger and cinnamon butternut ice cream dunked into a cardamon vanilla espresso shot.
    5 from 1 vote
    Print Pin Rate
    Course: Desserts
    Cuisine: Italian
    Cook Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 129kcal
    Author: HWC Magazine

    Ingredients

    • 12 oz butternut squash
      fresh or buy frozen pureed
    • water just enough to cover the bottom of the roasting pan
    • 1 tablespoon coconut oil
    • 2 tablespoon maple syrup or to taste
    • 1 teaspoon cardamon
      ground
    • 1 teaspoon ginger
      freshly grated (or ½ teaspoon dried ground)
    • 1 teaspoon cinnamon
      ground
    • ¼ cup coconut milk
    • 4 oz espresso shots if you prefer you can make them double shots or increase the size on your espresso maker for larger cup.
    US Customary - Metric

    Instructions

    • Roasting butternut squash method- preheat oven to 400 degrees F (200 degrees C). cut your fresh butternut squash in half, remove seeds and turn face down into roasting pan. Place just about ½ cup of water in pan. Bake for about 30 minutes or until fork tender. Flip the butternut squash so it is face side up and rub the butternut squash with coconut oil, drizzle with maple syrup, sprinkle with cardamon, ginger and cinnamon and roast for another 15 minutes. Set aside to cool. When cool, scoop out the flesh of the butternut squash into a sealable freezer baggie or plastic container overnight until firmly frozen. (Or you can by from the grocery store, frozen pureed butternut squash and just add the spices and maple syrup when you add it to the food processor)
    • Chop the frozen roasted butternut squash into small cubes. Place the frozen butternut squash cubes into your food processor. I had to make 2 separate batches as I have a very small food processor. Place the lid on the food processor and whiz the frozen butternut squash cubes until they turn into small little granules. You will have to stop the food processor and scrape down the sides often.
    • Add about ¼ cup of coconut milk and mix until smooth and creamy. You may need less or more coconut milk as it depends upon the size of butternut squash.
    • Serve the delicious Cardamon Ginger Butternut Sorbet with chopped candied pecans on top or with a shot of espresso for a delicious Cardamon Ginger Butternut Affogato. Enjoy!

    Notes

    How to make a fun Candied pecan topping 
    On the stove top, add about ⅛ cup coconut sugar and ½ cup of pecans, sprinkle of sugar and heat until the sugar melts. Remove from pan and place on a waxed paper lined dish until cools. Sprinkle on top of affogato treats and enjoy!

    Nutrition

    Serving: 1g | Calories: 129kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 10mg | Potassium: 386mg | Fiber: 2g | Sugar: 8g | Vitamin A: 9041IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 1mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!
    « Orange Sweet Potato Stir Fry
    Adobong Pulang Sitaw (Long RED Beans) »

    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

    1. Mary Frances says

      November 16, 2015 at 11:40 pm

      Cardamom is one of my favorite spices, I can't even imagine how good this must taste, so I'll just have to make it and see for myself 🙂

      Reply
    2. Anna @ shenANNAgans says

      November 16, 2015 at 12:10 pm

      Sounds really interesting, especially for a dessert. Can't say that it is a combination of flavours I would ever have thought to use.
      Safe travels lovely lady, enjoy being home too! 🙂

      Reply
    3. gourmetgetaways (@gourmetgetaways) says

      November 16, 2015 at 10:24 am

      Oh I know I would love this!! Although I might have to add a shot of Kaluah 🙂 Looks like the perfect way to end a meal.
      Thanks so much for sharing,
      Julie
      Gourmet Getaways

      Reply
    4. [email protected] says

      November 16, 2015 at 5:49 am

      Just wow on your sorbet, veggie healthy sweet sorbet? Love it. And I have heard Affogato a few times but non I have not had one yet. But craving it so bad will have to try soon.

      Reply
    5. Jasline @ Foodie Baker says

      November 16, 2015 at 1:43 pm

      I love affogato and I would love to have a shot at yours - the combination of cardamom, ginger and butternut sounds so delicious! Have a safe flight home and have a wonderful holiday!

      Reply
      • Healthy World Cuisine says

        November 16, 2015 at 2:41 pm

        Thank you Jasline! I have to admit this cardamom ginger butternut ice cream is very addicting. I know that you can get the spices where you are but can you get pumpkin, kabocha or butternut squash? I sure hope you can. I am in Narita's Airport lounge waiting from my next long flight.

        Reply
    6. [email protected] says

      November 16, 2015 at 1:41 pm

      What a healthy and I'm sure very tasty affogato. Have a wonderful trip.

      Reply
    7. Tandy | Lavender and Lime says

      November 16, 2015 at 11:44 am

      What an interesting dessert. I drink a lot of espresso in Italy and have a gelato each day, but I've never tried affogato 🙂

      Reply
    8. cheri says

      November 16, 2015 at 10:17 am

      Hi Bam, love how you turn recipes around to make them so healthy. Have a great holiday!

      Reply
    9. Dawn says

      November 16, 2015 at 8:54 am

      Wow, this is something else - exactly the type of dairy free treat that my husband would LOVE!!

      Reply
    10. Sandra - The Foodie Affair says

      November 16, 2015 at 8:46 am

      Oh my goodness! This sounds like a delicious end to a nice meal. Actually, I could just enjoy this and be set! I've never had Affogato, but from the looks of this I'm going to LOVE it! Save travels, Bobbie. Enjoy your time with family.

      Reply
    11. The Gourmet Gourmand says

      November 16, 2015 at 6:25 am

      Okay this looks like an absolute dream come true! Affogato is one of my favorite desserts and you've made it all health-ified here. Yum! 🙂 Say HI to Michigan from me 🙂 Happy Thanksgiving!

      Reply
    12. Maggie | Omnivore's Cookbook says

      November 16, 2015 at 3:42 am

      I never had Affogato before but I need to try this out soon! Gosh the picture looks so delicious! The ice cream looks so creamy and I can't believe it's made from squash! Wow! Sharing of course!

      Reply
    13. kitchenriffs says

      November 16, 2015 at 1:43 am

      Have a wonderful Thanksgiving! Glad you'll be able to spent it in Michigan. And glad you shared this wonderful dish with us. Squash and spices really play so well together, don't they? This is excellent -- thanks.

      Reply
    14. nancyc says

      November 16, 2015 at 1:42 am

      This dessert-and-coffee combo sounds wonderful! Have a great visit to MI and safe travels!

      Reply
    15. Karen says

      November 16, 2015 at 12:08 am

      What an interesting dessert. Have a safe journey and enjoy your visit.

      Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME

    Hi There!
    Are you ready to explore new culinary frontiers, eat healthier, and save time – Then, you have come to the right place. Join Healthy World Cuisine (HWC) Magazine and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Discover more about HWC Magazine →

    POPULAR RECIPES

    • Crab Stuffed Whitefish
    • Bacon Wrapped Sausage Stuffed Pork Tenderloin
    • Pepper Lunch Steak and Rice Sizzle
    • Hawaiian Luau Rice

    HEALTH AND DIET

    • Feed Your Spleen: Nourish your Body
    • Whiskey Honey Lemon Cough Syrup
    • Love your Liver; Self Care and Meal Plans
    • Mindfulness Eating Script for Weight Loss

    Footer

    ↑ BACK TO TOP

    • About
    • Sign Up! for emails and updates

    • Contact/Work with Us

    Copyright © 2011-2022 HEALTHY WORLD CUISINE Privacy Policy

    EXCLUSIVE MEMBER OF MEDIAVINE FOOD