Chocolate Zucchini Ice Cream
A delightful and guilt-free dessert that combines creamy chocolate with sweet zucchini, perfect for any occasion.
Servings: 6 servings
Calories: 200kcal
Ingredients
Main Ingredients
- 2 cups zucchini, peeled and chopped Adds sweetness with a unique texture.
- 1.5 cups heavy cream Provides a rich, creamy base.
- 1 cup whole milk Balances creaminess and consistency.
- 0.5 cup unsweetened cocoa powder Gives chocolatey depth.
- 0.75 cup coconut sugar or brown sugar Adds a hint of caramel-like sweetness.
- 0.5 teaspoon sea salt Balances sweetness.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 4 oz melted dark chocolate Adds luxurious richness.
- 2 tablespoons honey or maple syrup (optional) Provides additional sweetness.
Instructions
Preparation
- Steam or boil the chopped zucchini for about 5-7 minutes until soft, then drain and cool before blending into a purée.
Making the Chocolate Base
- In a medium saucepan, whisk together heavy cream, whole milk, cocoa powder, coconut sugar, and sea salt over medium heat until smooth and slightly thickened, about 5 minutes.
- Remove from heat and add vanilla extract, melted dark chocolate, and zucchini purée; mix well.
Chill & Churn
- Transfer the mixture to a bowl, cover, and chill in the refrigerator for at least 3 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency.
Freeze & Serve
- Transfer the churned ice cream to a container and freeze for an additional 2-4 hours to firm up.
- Scoop into bowls or cones and garnish with chocolate shavings or nuts if desired.
Notes
Add a pinch of espresso powder to enhance chocolate flavor. Mix in chocolate chips or nuts before freezing for added texture. Ensure your ice cream maker bowl is thoroughly frozen before churning.