Microwave or boil the kabocha to soften, and mash with a fork until smooth.
Add the honey and mix well, then stir in the yoghurt. Pour it into a freezer-proof container and let it chill in the freezer.
Mix it with a fork every 2-3 hours to incorporate the air into the mixture. Repeat this a few times and it's done.
I recommend adding 1 cm cubes of cream cheese after mixing it twice. It's tasty!
This ice cream has a gentle, subtle sweetness. Don't worry if you forget to mix it while it's in the freezer.
If the ice cream has become crumbly, mix it in the food processor or blender to smooth it out again.
If you are making it for children, mix in a little condensed milk once it is done. This will give it a milky taste.
If you'd like it even milkier, use condensed milk instead of honey. You can also make this with sweet potato in the same way.
Story Behind this Recipe
I like kabocha ice cream, but I'm counting calories. It's getting hotter, so I tried making a refreshing ice cream. It wasn't sweet enough for my kids, so I added some condensed milk and they loved it.
If you mix it regularly, it will have a nice texture. It's not so milky, more like a sorbet, perhaps? If you don't like honey, use condensed milk instead! Adjust the sweetness to your liking. Give it a try with sweet potato, too.