A simple dairy free zucchini ice-cream recipe that requires no ice-cream maker to make.
Did you know that you can make a dairy free vanilla ice-cream recipe with a zucchini?Zucchini is well known for its creamy texture when added to smoothies but have you ever tried it in an ice-cream?
I'm kinda famous for making really unique ice-cream flavours. Some of my other unique viral ice-cream flavours include: petai ice-cream, cempedak seed ice-cream (yes this is ice-cream made with the cempedak fruit seeds!), cempedak ice-cream (made with the juicy cempedak flesh) lychee ice-cream, rambutan ice-cream, coconut pandan ice-cream or why not try durian ice-cream? PLUS, all of my ice-cream recipes are dairy free and can be made with or without an ice-cream maker!
Why You'll Love This Recipe
When you think of ice cream, zucchini is probably not the first ingredient that comes to mind. But trust me, once you try this no-churn Vanilla Zucchini Ice-Cream, you’ll be amazed at how creamy, delicious, and nutritious it is! This vegan, dairy-free ice cream requires no special equipment other than a blender and a food processor. It’s a simple, healthy treat perfect for hot tropical days.
Why use zucchini in ice-cream?
Zucchini may seem like an unusual choice for ice cream, but it’s a fantastic base for creamy desserts. Zucchini has a neutral flavor, which allows for the sweetness of the maple syrup and vanilla flavour to take over. It also creates a creaminess when blended, similar to banana's and mangoes, (which if you didn't know are the best fruits for creating super smooth smoothies or smoothie bowls!). Plus, it's a great way to sneak a vegetable serving into your day!
How to make Vanilla Zucchini Ice-Cream
Making zucchini ice cream is surprisingly easy and requires minimal preparation. By blending zucchini with cashews, vanilla, and a natural sweetener like maple syrup, you can create a luscious, creamy, and dairy-free dessert. After blending, freeze the mixture in ice cube trays, and later process it in a food processor to get that perfect, soft-serve texture.
Ingredients needed for Vanilla Zucchini Ice-Cream
To make this recipe you will need a few simple ingredients.
Ingredients
- 1 zucchini: this is added for the unique health benefits of having a veggie ice-cream but it also helps to create a creamy texture as well.
- ½ cup raw cashews: for extra creaminess, even more creamy than zucchini because zucchini has a high water content, which can make the ice-cream a little bit icy. The cashews help to balance this out and make the ice-cream thick and creamy.
- 1 ½ cup coconut milk: for added creaminess! The coconut flavour is not overpowering and the end result mostly tastes like a super sweet vanilla ice-cream.
- ¾ cup maple syrup: for sweetness! The maple syrup is a must! without the maple syrup this ice-cream will be flavourless and bland (and likely taste like cashews and zucchini blended!)
- 2 tablespoon vanilla extract: for the perfect vanilla soft serve flavour.
- 1 pinch of salt: for added depth of flavour (just a pinch really does make all the difference!)
Tips and tricks for perfecting your Zucchini Ice-Cream
- Use full-fat coconut milk: Full-fat coconut milk gives the ice cream a rich and creamy texture. If you prefer a lighter version, you can use lite coconut milk, but it may not be as creamy.
- Peel the zucchini properly: Make sure to peel the zucchini down to the white flesh to avoid any bitterness from the green skin.
- Blend well: When blending the frozen cubes, be patient and scrape down the sides often to ensure everything mixes evenly for a smooth and creamy texture.
- Don’t skip the cashew soak: Soaking cashews softens them and helps blend them into a velvety texture. If you’re short on time, a quick soak in boiling water for 5-10 minutes works too, especially if you have a high speed blender like a ninja or vitamix.
How to make Zucchini Ice-Cream
Ingredients
- 1 zucchini
- ½ cup raw cashews
- 1 ½ cups coconut milk
- 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!
Frequently Asked Questions about Zucchini Ice-Cream
Does zucchini change the flavor of the ice cream?
No, zucchini has a very mild flavor that blends perfectly with the sweetness of the maple syrup and vanilla. It enhances the texture rather than the taste.
Can I substitute the coconut milk?
You can use almond milk, cashew milk, or any other plant-based milk, but keep in mind that coconut milk adds extra creaminess.
How long will it last in the freezer?
This ice cream can be stored in an airtight container for up to one week. For the best texture, let it soften for a few minutes after removing from the freezer before serving. It will still last for another 2 weeks or so, but keep in mind that ice crystals can start to form and it might be a little bit icy. It is best kept in an airtight container to avoid these ice crystals.
Let's make vanilla zucchini ice-cream!
Discover your new favourite vanilla dairy free ice-cream recipe with this easy and nutritious vanilla zucchini ice-cream! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
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Sweet And Creamy Zucchini Ice-Cream
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!
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