Chocolate-zucchini "nice" cream
5 hr 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
Unsweetened cocoa powder
- 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.
- 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.
- Serving size: about ¾ cup