Whether it’s hot outside or not, ice cream is always a welcome treat, right? So I’m excited to share this summery almond milk ice cream recipe with you!
It tastes just like zucchini bread, complete with optional crunchy walnuts and chocolate chips. Plus, it’s dairy free, vegan, and gluten free (and totally delicious).
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Thank you to Almond Breeze for sponsoring this post, originally published in 2014!
Zucchini Bread Vegan Ice Cream
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 wonderful way to use some of it up.
This ice cream comes out creamy, cold, and refreshing – and tastes just like zucchini bread! It’s perfect for summer, but honestly, I’d eat this all year round. The flavor combo is so crave-worthy. And, it’s healthier and more nutritious than standard ice cream. That’s a lot of good reasons to try it! 🙂
You can make this almond milk ice cream in an ice cream machine, but if you don’t have one, don’t fret! I’ve also included instructions on how to make it without one.
Zucchini Bread Ice Cream Ingredients
To make this recipe, you’ll need:
- old-fashioned (or quick) oats (Use gluten-free certified oats if needed.)
- unsweetened vanilla Almond Breeze almond milk
- zucchini (finely shredded)
- coconut sugar (or regular sugar works too)
- vanilla extract
- canned coconut milk
- optional mix-ins: chocolate chips, chopped walnuts
If you only have sweetened almond milk on hand, just reduce the amount of sugar you use in the recipe.
Have extra almond milk? Try this almond milk french toast (dairy free)!
How to Make Almond Milk Ice Cream
Let’s talk about how to make this tasty treat!
Start by combining oats, almond milk, zucchini, sugar, and vanilla in a saucepan. Cook on medium-high heat for 5-10 minutes until thickened. (This cooks the oats).
Next, remove from heat and stir in coconut milk. Pour into a shallow dish and place in the fridge for at least an hour, until fully cooled.
Now, if you do have an ice cream machine, spin the mixture in the machine (following the machine’s directions) until firm.
No ice cream machine? No problem. You don’t need one to make this! Just freeze in the shallow dish, stirring every 30-45 minutes, until the ice cream has firmed up. (This should take about 3 hours).
How to Store Homemade Almond Milk Ice Cream
Homemade ice cream is best served the same day, so I recommend eating it right away if possible! Or, store in the freezer in a freezer-safe, covered container until ready to eat.
If you are keeping it in the freezer for longer, be sure to let it soften at room temperature for 15 minutes before you serve it. That brings back some of that creamy consistency.
You’ll find the full almond milk ice cream recipe at the end of this post. Enjoy!
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
Zucchini Bread Almond Milk Ice Cream
This ice cream comes out creamy, cold, and refreshing – and tastes just like zucchini bread!
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 sugar 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.
