Zucchini Bread Ice Cream

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

  1. 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.
  2. Remove from heat and add in coconut milk.
  3. Pour the mixture in a shallow dish and allow to cool completely in the fridge, at least 1 hour.
  4. 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).
  5. 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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