I got home from work one day and thought myself how much I love zucchini bread, why not make zucchini ice cream? I like pumpkin ice cream, so I should like zucchini ice cream. Brain child was born.
Zucchini ice cream:
1 zucchini pealed and pureed in a food processor
1/4 cup pure maple syrup
2 cans full fat coconut milk
3 egg yolks
1 tsp vanilla
1 Tbsp cinnamon
Pinch of cardamon
Blend or puree all the ingredients together in a bowl and use in the ice cream maker according to the manufacturer’s instructions.
It tasted really good although I used a really large zucchini, so the texture may have been slushier than normal ice cream; so, I have doubled the coconut milk in the recipe. Since I used the entire zucchini, it’s hard to tell how much it measured out to be. I would use 1 cup and move down to 1/2 cup if you don’t think it’s creamy enough. Either way, the taste is great!