Sweet And Creamy Zucchini Ice-Cream
A dairy free zucchini ice-cream recipes that requires no ice-cream maker! Made with 1 whole zucchini plus a few more healthy ingredients!
Servings 4
Calories 446kcal
Equipment
- 1 High Speed Blender
- 1 Food Processor or an ice-cream maker
Ingredients
- 1 zucchini
- 1½ cup coconut milk
- ½ cup raw cashews
- ¾ cup maple syrup
- 2 tablespoon vanilla extract
- 1 pinch salt
Instructions
- Soak the cashews: If using a high-speed blender, soak cashews in boiling water for 5-10 minutes. For regular blenders, soak the cashews overnight in cold water.
- Prepare the zucchini: Peel the zucchini down to the white flesh, removing the green skin.
- Blend the ingredients: Combine the peeled zucchini, soaked cashews, coconut milk, maple syrup, vanilla extract, and a pinch of salt in a blender. Blend until smooth and creamy.
- Freeze the mixture: Pour the blended mixture into ice-cube trays and freeze for at least 4 hours or overnight.
- Process the frozen cubes: Once the mixture is frozen, place the cubes in a food processor. Pulse blend, scraping down the sides, until the ice cream reaches a thick, creamy consistency.
- Serve: Scoop the ice cream into bowls and enjoy!
Video
Nutrition
Calories: 446kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 33mg | Potassium: 566mg | Fiber: 1g | Sugar: 39g | Vitamin A: 98IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 4mg