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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Natural Peanut Butter (1/4 cup)
Zucchini (1 1/2 cups)
Unsweetened Cocoa Powder (2 1/2 Tbsp)
Granulated Erythritol (1 Tbsp)
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.
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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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