250 ml double cream, divided
400g condensed milk, divided
400g puréed butternut squash (or pumpkin)*
1 cup dark chocolate chips
2 teaspoons vanilla, divided
1 teaspoon cinnamon, divided
1/4 teaspoon ginger
1/4 teaspoon crushed chile flakes
* To prepare the butternut squash or pumpkin purée cut the squash into large pieces and roast with butter until tender. Scoop from skin and drain in the fridge overnight (this is more important with pumpkin as it is very watery). The next day blend until smooth or mash with a potato masher. I always do this, but buying canned pumpkin is also an option.
Line a loaf pan with cling film and put in the freezer to chill.
Melt the chocolate in a pan set over water (but not touching the water) and combine with half of the condensed milk. Add a teaspoon of vanilla and 1/2 teaspoon of cinnamon. Set aside to cool slightly, stirring occasionally to keep the mixture smooth.
In one a mixing bowl combine the puréed pumpkin, the other half of the condensed milk, 1 teaspoon of vanilla, 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger and a 1/4 teaspoon of crushed chile flakes. Whisk to combine.
In another mixing bowl, whip the cream to stiff peaks. Fold half of the whipped cream into the pumpkin mixture and half into the chocolate mixture. Since the warm chocolate will quickly start to melt the cream fold it in and put the mixture in the freezer.
Put half of the pumpkin mixture in the loaf pan and freeze for 30min to an hour or until partially set so the chocolate layer doesn't mix in. Add the chocolate layer and spoon the final pumpkin layer on top. Freeze it overnight.
Take out of the freezer and allow to soften slightly before serving (unless your freezer isn't as cold as mine!).
Slice and serve.
It was very good and my housemates loved it...particularly my gluten-free housemate that cannot enjoy my pumpkin pie! I thought the chocolate overpowered the pumpkin a bit but the kick of the chile and the spices really added something special. Ultimately, I decided it was too rich to serve alongside the pumpkin pie so it did not make it to my Thanksgiving menu...but it is still worth trying...especially if you are looking for something egg and/or gluten-free!