Photo of Chocolate-zucchini "nice" cream by WW

Chocolate-zucchini "nice" cream

Points® value
Total Time
5 hr 10 min
10 min
Just like zucchini has a place in baked goods, it also has a place in frozen desserts! Try branching out from the usual banana-based nice cream with this rich, chocolaty zucchini version. We sweeten the mixture with a little maple syrup, as the liquified sugar helps keep the nice cream from getting too icy when frozen.



12 oz, trimmed

Unsweetened vanilla almond milk

½ cup(s)

Unsweetened cocoa powder

¼ cup(s)

Maple syrup

3 tbsp(s)

Vanilla extract

1 tsp(s)

Table salt

¼ tsp(s)


  1. Shred the zucchini or cut it into spirals. Spread the zucchini out over a sheet pan lined with parchment paper. Freeze until frozen solid, about 2 hours.
  2. Break the frozen zucchini into chunks. Place the zucchini, almond milk, cocoa, maple syrup, vanilla, and salt in a blender; blend on high speed until smooth, 1 to 2 minutes. Pour the mixture into a freezer-safe container. Freeze until firm enough to scoop, at least 3 to 4 hours. If freezing overnight (or longer), allow the "ice" cream to soften for 10 to 15 at room temperature before serving.
  3. Serving size: about ¾ cup