TIP: I like frozen butternut squash because it’s already soft and ready to use. If you prefer, you can cut and steam fresh squash for this recipe instead.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
230g
heavy cream
66.6g
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (105g)
instant vanilla pudding mix
225g
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
1 cup
heavy cream
1/3 cup
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (3 1/2 ounces)
instant vanilla pudding mix
1/2 cup
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
Utensils
Small Saucepan
Whisk
Instant-Read Thermometer
Fine-Mesh Strainer
Step 1
In a small saucepan, add heavy cream, sugar, and egg yolks. Whisk until fully combined and sugar is dissolved.
Step 2
Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Step 3
Remove base from heat and pour through a fine-mesh strainer into an empty CREAMiTM Pint. Place pint into an ice bath. Once cooled, add banana, pudding mix, and squash. Place storage lid on pint and freeze for 24 hours.
Step 4
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select GELATO.
Step 6
With a spoon, create a 1 1/2-inch wide hole that reaches the bottom of the pint. Add the 6 vanilla wafers to the hole and process again using the MIX-IN program.
Step 7
When processing is complete, remove gelato from pint and serve immediately, topped with extra vanilla wafers.
In a small saucepan, add heavy cream, sugar, and egg yolks. Whisk until fully combined and sugar is dissolved.
230g
heavy cream
66.6g
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (105g)
instant vanilla pudding mix
225g
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
1 cup
heavy cream
1/3 cup
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (3 1/2 ounces)
instant vanilla pudding mix
1/2 cup
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
Step 2 of 7
Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
230g
heavy cream
66.6g
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (105g)
instant vanilla pudding mix
225g
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
1 cup
heavy cream
1/3 cup
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (3 1/2 ounces)
instant vanilla pudding mix
1/2 cup
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
Step 3 of 7
Remove base from heat and pour through a fine-mesh strainer into an empty CREAMiTM Pint. Place pint into an ice bath. Once cooled, add banana, pudding mix, and squash. Place storage lid on pint and freeze for 24 hours.
230g
heavy cream
66.6g
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (105g)
instant vanilla pudding mix
225g
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
1 cup
heavy cream
1/3 cup
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (3 1/2 ounces)
instant vanilla pudding mix
1/2 cup
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
Step 4 of 7
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
230g
heavy cream
66.6g
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (105g)
instant vanilla pudding mix
225g
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
1 cup
heavy cream
1/3 cup
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (3 1/2 ounces)
instant vanilla pudding mix
1/2 cup
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
Step 5 of 7
Select GELATO.
230g
heavy cream
66.6g
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (105g)
instant vanilla pudding mix
225g
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
1 cup
heavy cream
1/3 cup
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (3 1/2 ounces)
instant vanilla pudding mix
1/2 cup
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
Step 6 of 7
With a spoon, create a 1 1/2-inch wide hole that reaches the bottom of the pint. Add the 6 vanilla wafers to the hole and process again using the MIX-IN program.
230g
heavy cream
66.6g
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (105g)
instant vanilla pudding mix
225g
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
1 cup
heavy cream
1/3 cup
granulated sugar
4
large egg yolks
1/2
banana, sliced
1 box (3 1/2 ounces)
instant vanilla pudding mix
1/2 cup
chopped frozen butternut squash
6
vanilla wafers, crumbled, plus more for garnish
Step 7 of 7
When processing is complete, remove gelato from pint and serve immediately, topped with extra vanilla wafers.
