Name: Creamy Keto Zucchini Ice Cream
Total time: PT600.0S
Yield: 1
Ingredients: 80 gram Natural Peanut Butter; 200 gram Zucchini; 15 gram Unsweetened Cocoa Powder; 15 gram Granulated Erythritol; 3 gram Xanthan Gum

Vegan, Low-carb, Keto ice cream made with frozen zucchini which tastes absolutely delicious.

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Creamy Keto Zucchini Ice Cream

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Natural Peanut Butter

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Zucchini

Unsweetened Cocoa Powder

Granulated Erythritol

Xanthan Gum

Blender

Place the {@2:}, {@4:}, {@0:}, {@1:}, and {@3:} in a blender and start processing until you get a creamy and smooth texture. Do not add any milk or water, scrape down the sides of your blender during the process and let it blend until done.

Place the Natural Peanut Butter (80 gram), Zucchini (200 gram) [sliced], Unsweetened Cocoa Powder (15 gram), Granulated Erythritol (15 gram), and Xanthan Gum (3 gram) in a blender and start processing until you get a creamy and smooth texture. Do not add any milk or water, scrape down the sides of your blender during the process and let it blend until done.

Place the Natural Peanut Butter (80 gram), Zucchini (200 gram), Unsweetened Cocoa Powder (15 gram), Granulated Erythritol (15 gram), and Xanthan Gum (3 gram) in a blender and start processing until you get a creamy and smooth texture. Do not add any milk or water, scrape down the sides of your blender during the process and let it blend until done.

Creamy Keto Zucchini Ice Cream

10MINS

$1.27

Ingredients

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Cooking Instructions