The present utility model relates to the making of ice cream from squash. The process 5 involves peeling 1/2 kg. squash; cutting squash into cubes and boiling it in water for 20 minutes; mashing boiled squash on a bowl; boiling 2.5 cups of water and mixing it with 1/4 kg cassava flour on a separate bowl; grating 3 pieces matured coconut; extracting grated coconut with water and straining to produce of coconut milk; mixing 1 1/2 kg refined sugar and 1/2 kg skimmed milk on another bowl; adding and mixing the cassava flour mixture of step (d) and coconut milk of step (f) in the sugar-skimmed milk mixture of step (g) until a soft peak is achieved; adding the mashed squash in the mixture until well blended; cooling the mixture for 20-25 minutes; putting the ice cream mixture in an ice cream can and freezing it by putting crushed ice around the container covered with salt to prevent melting; and packing for commercialization or consumption.
