Zucchini Bread Ice Cream
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 5.3g |
| Total Carbohydrates | 13.6g |
| Dietary Fiber | 1.3g |
| Sugars | 2.5g |
| Sodium | 54.5mg |
| Protein | 1.6g |
| Potassium | 131.1mg |
Zucchini Bread Ice Cream
Prep Time
10 Min
Cook Time
10 Min
Difficulty
Medium
Servings
6
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 5.3g |
| Total Carbohydrates | 13.6g |
| Dietary Fiber | 1.3g |
| Sugars | 2.5g |
| Sodium | 54.5mg |
| Protein | 1.6g |
| Potassium | 131.1mg |
Ingredients
- 1/2 cup old fashioned or quick oats
- 1 & 1/2 cups Almond Breeze® Unsweetened Vanilla Almond Beverage(or for extra creaminess use Almond Breeze® Unsweetened Almond Cashew Blend Vanilla)
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 1/2 cup coconut or granulated sugar
- 1 teaspoon vanilla extract
- 1 (14 oz) can coconut milk
- Optional mix-ins: 1/4 cup mini chocolate chips
Directions
- Combine oats, Almond Breeze®, zucchini, sugar, and vanilla in a medium saucepan. Cook over medium-high heat for 5-10 minutes, until mixture thickens and oats are cooked.
- Remove from heat and add in coconut milk.
- Pour the mixture in a shallow dish and allow to cool completely in the fridge, at least 1 hour.
- Spin the mixture in an ice cream machine, following manufacturer's directions -- OR freeze in shallow dish, stirring every 30-45 minutes, until firm (about 3 hours).
- Serve immediately or transfer the ice cream to a freezer safe covered container and store in the freezer. Homemade ice cream is best served the same day; if keeping in the freezer, let the ice cream soften at room temperature for 15 minutes before serving.
Notes
- This gluten and dairy free ice cream is the perfect frozen treat to use up that summer zucchini from your garden. It’s creamy, cold, and refreshing – and tastes just like zucchini bread!
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