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Zucchini Ice Cream Alternative

Cook Time:
20 Minutes
Serves Up To:
6 Servings

Nutrition Information

Total Fat5.3 g
Total Carbohydrates13.6 g
Sodium54.5 mg
Potassium131.1 mg
Dietary Fiber1.3 g
Sugars2.5 g
Protein1.6 g


  • 1/2 cup old fashioned or quick oats
  • 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.

Made with these products:

Unsweetened Vanilla Almondmilk
Unsweetened Vanilla Almondmilk
Extra Creamy Original Almond Breeze Almondmilk
Extra Creamy Almondmilk
Shelf Stable Unsweetened Vanilla Almondmilk
Shelf Stable Unsweetened Vanilla Almondmilk


  • 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