Zucchini Bread Ice Cream Recipe (Dairy Free)

Even though the weather isn’t sweltering this week, ice cream is always a welcome treat, right? It’s certainly one of my favorites. For this month’s Almond Breeze recipe creation, I’m excited to share this summery Zucchini Bread Ice Cream recipe – dairy free, vegan, and gluten free, too!

If you’re lucky enough to have a garden that is bursting with zucchini right now, or if you picked up a little too much of it at the farmers’ market, here’s a great way to use some of it up.

This ice cream comes out creamy, cold, and refreshing – and tastes just like zucchini bread! Veggies in your dessert? Sure, why not. Give it a shot!

Ingredient line up:

No ice cream machine? No problem. You don’t need one to make this!

Here’s the recipe. Enjoy!

Zucchini Bread Ice Cream

by fANNEtastic food

Prep Time: 10 minutes

Cook Time: 10 minutes

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Ingredients (3 cups (about 6 servings))

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

Instructions

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.

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