Cheddar cheese apple pie. Chocolate-sesame cookies. Matcha blondies. What do these desserts have in common? You guessed it, they’re all sweet and savory (and mega trendy).
That’s why we weren’t surprised to see a new autumn ice-cream flavor kicking pumpkin to the curb on our Pinterest feeds: kabocha squash ice cream.
Most of the recipes have you roast butternut squash and puree it in the base of the ice cream along with real maple syrup. The results are nutty and buttery. Like pumpkin’s sophisticated older sister who always rocks a tailored blazer.
For those of us who aren’t thrilled about the idea of DIYing, McConnell’s Fine Ice Creams teamed up with Los Angeles-based restaurant Jon & Vinny’s to sell a limited-edition pint of Mapled Squash and Ginger Cookies. And did we mention they’re shipping nationwide? Beginning Friday, October 12 you can get your hands on some for just $12—then invite us over.