Zucchini Ice Cream Alternative
Cook Time:
20
Minutes
Difficulty:
Medium
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 5.3 g |
|---|---|
| Sodium | 54.5 mg |
| Potassium | 131.1 mg |
| Total Carbohydrates | 13.6 g |
|---|---|
| Dietary Fiber | 1.3 g |
| Sugars | 2.5 g |
| Protein | 1.6 g |
Ingredients
1/2 cup old fashioned or quick oats
1 & 1/2 cups Almond Breeze Unsweetened Vanilla Almondmilk or Extra Creamy Almondmilk
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!
Made with these products:
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!
Courtesy of: Fannetastic Food
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