´╗┐

Zucchini Bread Ice Cream

Courtesy of:

Current Recipe Rating:

Ranking: 0.0/5 stars

Serves up to

6

Total Time

20
mins

Share Recipe

facebook twitter pinterest

Print Recipe

print

INGREDIENTS

  • 1/2 cup old fashioned or quick oats, GF if needed
  • 1 & 1/2 cups Unsweetened Vanilla Almond Breeze
  • 1 cup finely shredded zucchini (about 1 medium zucchini)
  • 1/2 cup coconut or regular sugar
  • 1 teaspoon vanilla extract
  • 1 (14 oz) can coconut milk
  • Optional mix-ins: 1/4 cup mini chocolate chips, 1/4 cup chopped walnuts

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!
community

Share this recipe with friends

facebook twitter pinterest Email

click to rate

Current Average:
Ranking: 0.0/5 stars

* indicates a required field

Please enter your name.
Please enter a valid email.

Talk with the community about this.