Zucchini Bread Ice Cream
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
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.
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!
Amount Per Serving:
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