Velvety Chocolatey & Guilt-Free Zucchini Ice Cream
A decadent yet guilt-free chocolate ice cream made with zucchini, offering a creamy texture and rich flavor without the calorie overload.
Servings: 6 servings
Calories: 200kcal
Ingredients
Main Ingredients
- 2 cups 2 cups (300g) zucchini, peeled and chopped Adds creaminess.
- 1.5 cups 1 1⁄2 cups (360ml) heavy cream Provides richness and smooth texture.
- 1 cup 1 cup (240ml) whole milk Balances the cream for ideal consistency.
- 0.5 cup 1⁄2 cup (50g) unsweetened cocoa powder Delivers a deep chocolate flavor.
- 0.75 cup 3⁄4 cup (150g) coconut sugar or brown sugar For natural sweetness.
- 1/2 teaspoon 1/2 teaspoon sea salt Enhances overall flavor.
- 1 teaspoon 1 teaspoon vanilla extract Adds warm, aromatic notes.
- 4 oz 4 oz (115g) melted dark chocolate Enriches the chocolatey taste.
- 2 tablespoons 2 tablespoons (30ml) honey or maple syrup (optional) For an extra touch of sweetness.
Instructions
Preparation
- Begin by steaming or boiling the chopped zucchini for 5-7 minutes until it becomes soft and tender. Drain any excess water and set it aside to cool. Blend the zucchini into a smooth purée.
Making the Chocolate Base
- In a medium-sized saucepan over medium heat, whisk together the heavy cream, whole milk, cocoa powder, coconut sugar or brown sugar, and sea salt. Stir continuously until the mixture is smooth and thickened slightly, for about 5 minutes. Remove from heat and stir in the vanilla extract, melted dark chocolate, and zucchini purée.
Chill & Churn
- Transfer the chocolate mixture to a bowl, cover it tightly, and chill in the refrigerator for at least 3 hours. After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until creamy.
Freeze & Serve
- After churning, transfer the ice cream to an airtight container and freeze for 2-4 hours until firmer. Serve by scooping out the ice cream and enjoy, garnishing with chocolate shavings or nuts if desired.
Notes
To enhance the chocolate flavor, consider adding a dash of espresso powder or a sprinkle of cinnamon. You can also add nuts or chocolate chips before freezing. If you don't have an ice cream maker, stir the mixture every 30 minutes as it freezes to achieve a smoother texture.