Squash Ice Cream and Peanut Butter Cookie Parfait

Squash Ice Cream and Peanut Butter Cookie Parfait

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Ingredients
  

Ice Cream:

  • 1 can squash
  • 1 can coconut milk
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 5 cloves
  • 1 1/4 tsp nutmeg
  • 2 tsp ginger

Cookie:

  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg

Instructions
 

Ice Cream:

  • Put all ingredients for ice cream into a high-speed blender and blend until smooth and creamy.
  • Pour into your ice cream maker and prepare according to your ice cream makers instructions.

Cookie:

  • Preheat oven to 350 F (175 degrees C).
  • Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy.
  • Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
  • Bake in preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

Assembly:

  • Take a piece of cookie and crumble into your bowl/dish as the bottom layer.
  • Add a couple of scoops of ice cream on top of the cookie.
  • Add another layer of cookie.
  • Add another layer of ice cream.
Tried this recipe?Let us know how it was!