Squash Ice Cream and Peanut Butter Cookie Parfait
Squash Ice Cream and Peanut Butter Cookie Parfait
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!