Chocolate Zucchini Ice Cream
A delightful and unique dessert that blends rich chocolate with the subtle sweetness of zucchini for a creamy treat that's surprisingly nutritious.
Servings: 6 servings
Calories: 200kcal
Ingredients
Ice Cream Base
- 2 cups zucchini, peeled and chopped Serves as the secret nutritious agent.
- 1.5 cups heavy cream Provides a luxurious, creamy base.
- 1 cup whole milk Enhances creaminess.
- 0.5 cups unsweetened cocoa powder Gives deep chocolate flavor.
- 0.75 cups coconut sugar or brown sugar Adds sweetness with caramel undertones.
- 0.5 teaspoon sea salt Enhances flavor.
- 1 teaspoon vanilla extract Rounds out flavors.
- 4 oz melted dark chocolate Intensifies chocolate flavor.
- 2 tablespoons honey or maple syrup (optional) For additional natural sweetness.
Instructions
Preparation
- Steam or boil the chopped zucchini for 5-7 minutes until it becomes tender. Drain and let it cool before blending into a smooth purée.
Make the Chocolate Base
- In a medium saucepan over medium heat, combine heavy cream, whole milk, cocoa powder, coconut sugar, and sea salt. Whisk to combine until smooth and slightly thickened (about 5 minutes). Remove from heat and stir in vanilla extract, melted dark chocolate, and the zucchini purée.
Chill & Churn
- Transfer the mixture into a bowl, cover, and chill in the refrigerator for at least 3 hours. Once chilled, pour into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency is reached.
Freeze & Serve
- Transfer churned ice cream into a container and freeze for 2-4 hours to firm up. Scoop into bowls to serve and garnish if desired.
Notes
For added flavor, you can add a pinch of espresso powder to the chocolate base. Feel free to fold in nuts or chocolate chips during churning for added texture. Use store-bought zucchini purée for quicker prep if short on time.