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July 30, 2014

Zucchini Bread Ice Cream Recipe (Dairy Free)

Dairy Free Gluten Free Vegan Vegetarian Desserts
19 comments
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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!

zucchini bread ice cream recipe

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. 🙂

zucchini bread ice cream recipe

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!

dairy free ice cream recipe

Ingredient line up:

dairy free ice cream ingredients

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

zucchini bread ice cream recipe

how to make zucchini bread ice cream

Here’s the recipe. Enjoy!

Zucchini Bread Ice Cream

Zucchini Bread Ice Cream
July 24, 2019

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!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield
3 CUPS (ABOUT 6)
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Ingredients:

  • 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:

  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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

dairy free ice cream recipe

What’s your favorite flavor of ice cream? I’m partial to coffee ice cream and mint chocolate chip. 🙂

—

almondbreezelogo

Thank you to Almond Breeze for sponsoring this post! Previous Almond Breeze sponsored recipe creations:

  • Peach Muffins (dairy free & gf)
  • No Bake Blueberry Custard Pie (vegan & gf)
  • Vegan Strawberry Scones
  • Healthy Shamrock Shake
  • Whole Wheat Irish Soda Bread
  • Spiced Cherry Pecan Granola Bars
  • Banana Nut Quinoa Muffins
  • {All That’s Missing is the} Tropical Island Smoothie
  • Oatmeal Breakfast Bake
  • Almond Butter Stuffed Vanilla Coconut French Toast
  • Pumpkin Pie Chia Pudding
  • Chocolate Cherry Espresso Smoothie
  • Pumpkin Pie Smoothie
  • Vanilla Mint Smoothie
  • Microwave Pumpkin Oatmeal Cookie for One
- anne
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19 comments
  • Erica House
    July 30, 2014 · 11:14AM:
    Hmmmm - gotta say zucchini is something I never imagined being in an ice cream recipe! I've tried way weirder though lol.
    Reply
  • Rebecca @ Strength and Sunshine
    July 30, 2014 · 11:40AM:
    This is awesome! Zucchini in everything! I have to agree with coffee ice cream being my favorite ;)
    Reply
  • Catherine @ Chocolate & Vegetables
    July 30, 2014 · 11:45AM:
    When it comes to ice cream, I am definitely a classic chocolate kind of girl. Though the idea of zucchini in an ice cream does sound intriguing. What kind of texture do the oats have in the ice cream? I think that addition actually caught my eye more than the zucchini!
    Reply
  • Cassy @ Wine & Dine to the Finish Line
    July 30, 2014 · 12:00PM:
    I never thought to try adding veggies to my ice cream! What a brilliant idea. I assume we need full fat coconut milk for the recipe or would light work? Favorite ice cream flavor: definitely cake batter! Especially if it has little pieces of cake and sprinkles in it :)
    Reply
    • Anne
      July 30, 2014 · 1:08PM:
      I would definitely use full fat!
      Reply
  • Lauren July 30, 2014 · 12:42PM:
    Oh my goodness, this looks so amazing! I love zucchini bread. I also love that you don't need an ice cream maker to whip it up. I might give this a try!
    Reply
  • Cassie
    July 30, 2014 · 12:51PM:
    THIS IS BEYOND AMAZING. Seriously. I need to go get all of these ingredients ASAP!!
    Reply
  • Libby July 30, 2014 · 1:19PM:
    OMG, yum! I love mint chip too, though peppermint is my absolute favorite.
    Reply
  • Laura @ She Eats Well
    July 30, 2014 · 2:00PM:
    I love the creativity behind this! I am so curious about how it will taste and will totally be making this. I've been spiralizing a ton of zucchini lately but why not put it in ice cream? I do love texture!!!
    Reply
  • Kim @ Hungry Healthy Girl
    July 30, 2014 · 7:54PM:
    Yum... this looks so delicious and what a great idea to add zucchini to ice cream. Can't wait to try it! I'm pretty partial to good old fashioned cookies 'n cream.
    Reply
  • Polly @ Tasty Food Project
    July 30, 2014 · 11:48PM:
    This is so creative and looks delicious! One of my favorite ice cream flavors is salted caramel!
    Reply
  • Doreen July 31, 2014 · 12:21AM:
    Mint Chocolate Chip is my favorite! Hmm, a drop or three of peppermint oil added to this recipe might be worth a try?! If so, I would skip the walnuts. I might just have to give that a go.
    Reply
  • Dietitian Jess
    July 31, 2014 · 8:52AM:
    I make a zucchini bread overnight oats similiar to this that I love so this recipe is on the must try list, especially since it can be made without and ice cream maker (thank you!) My favorite flavor is either Moosetracks or Cookies and Cream.
    Reply
  • Dr. Adam Kipp
    August 1, 2014 · 12:22AM:
    This looks delicious and perfect for a cool summer dessert! I might try to add in something to replace the oatmeal. I'm thinking maybe raw sliced almonds or something of that texture? Thanks for the recipe!
    Reply
  • Thalia @ butter and brioche
    August 3, 2014 · 7:42PM:
    what a seriously awesome idea to use zucchini in ice cream, never thought of doing that before! definitely something i will be trying in my kitchen. thanks for the inspiration!
    Reply
  • Kelsey July 25, 2015 · 9:13AM:
    Hi Anne! This recipe has been on my "Sweets to Try" board on Pinterest ever since you posted it, and I finally made it yesterday ... yum! This ice-cream is refreshing and absolutely delicious :) Thanks for posting!
    Reply
    • Anne
      July 25, 2015 · 10:23AM:
      So glad you enjoyed it!
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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