Zucchini Bread Ice Cream

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

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!

 

Nutritional Info

Amount Per Serving:

Calories 82.6
Total Fat 5.3 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 54.5 mg
Potassium 131.1 mg
Total Carbohydrate 13.6 g

 

Serves up to 6
Total Time 20 min

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