Golden Gelato Ice Cream ~ The Perfect Christmas + New Years Eve Treat!

If you’re looking for an unusual and delicious treat for upcoming holiday parties, look no further! This yummy golden gelato recipe is perfect for the holidays especially with it’s golden color, I mean who doesn’t love a little “gold sparkle” this time of year =) And it’s the perfect for treat served by itself or as a topping on seasonal pies! Ps. Did you know gelato is a healthier alternative to ice cream with less cream and fewer calories? That’s a win-win for all of us pledging to lose weight after the holidays LOL

Golden Gelato Ice Cream Recipe

  • 3/4 Cup – Maple Syrup
  • 3 Tablespoons – Coconut Sugar or Cane Sugar
  • 2/3 Cups – Full Fat Coconut Milk (or Heavy Cream or Milk)
  • 3 Cups – Whole Roasted Winter Squash or Pumpkin (or substitute canned)
  • 3/4 Cup – Maple Syrup
  • 3 Tablespoons – Coconut Sugar or Cane Sugar
  • 2/3 Cups – Full Fat Coconut Milk (or Heavy Cream or Milk)
  • 1/2 Teaspoon – Sea Salt
  • 1 Tablespoon – Vanilla Extract
  • 1/2 Teaspoon – Cinnamon
  • 2 Teaspoons – Roasted Dandelion Root (optional), finely ground and sifted. (Dandelion root can be purchased online at from Starwest Botanicals on Amazon.)

First, roast the squash or pumpkin. You can also skip this part and use canned pumpkin. Preheat the oven to 400°F, and poke several holes in the pumpkin or squash with a sharp knife. Bake the pumpkin or squash on a cookie sheet for about 40 minutes to 1 hour, depending on the size. Check for doneness by pressing on the skin. If it gives slightly and is getting soft, then take it out and let it cool completely. Remove the seeds and when the squash is cooled,  scoop out the squash, add to a blender.

If you are roasting your own dandelion root (optional), use dry and clean roots, sliced thin in rounds (See photo below). Place on a baking sheet and roast for 10-15 minutes at 400°F, until it is dark brown and really starts to smell like coffee. Now, combine all the ingredients in a high speed blender, and blend until smooth. Pour into an ice cream maker, and turn it on. If you don’t have an ice cream maker, just place in a container in the freezer and stir every 20 minutes until it is creamy and frozen.

Serve on its own, scoop into a cone, or top your favorite seasonal cookie or pie.


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