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.
- 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
- 1 teaspoon ginger
freshly grated (or ½ teaspoon dried ground)
- 1 teaspoon cinnamon
- 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.
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!
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!
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