Almond Breeze logo Zucchini Bread Ice Cream

Zucchini Bread Ice Cream

Prep Time

10 Min

Cook Time

10 Min





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


  • 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


  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.


  • 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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