You can store this zucchini ice cream in your freezer for 1 week, just take it out 15 minutes before serving to allow it to smoothen up.
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Place the Natural Peanut Butter (1/4 cup), Zucchini (1 1/2 cups), Unsweetened Cocoa Powder (2 1/2 Tbsp), Granulated Erythritol (1 Tbsp), and Xanthan Gum (1/2 tsp) 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.
Scoop it out and serve it up!
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Nutrition Per Serving
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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