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

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

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

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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