RECIPE

5 INGREDIENTS•2 STEPS•10MIN

Creamy Keto Zucchini Ice Cream

Name: Creamy Keto Zucchini Ice Cream
Total time: 600 s
Yield: 1
Ingredients: 80 gram Natural Peanut Butter; 200 gram Zucchini; 15 gram Unsweetened Cocoa Powder; 15 gram Granulated Erythritol; 3 gram Xanthan Gum

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.

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

10MIN

Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.

GO TO BLOG

Ingredients

US / METRIC

Servings:

Serves 1

1/4 cup

Natural Peanut Butter

1 1/2 cups

Frozen Zucchini , sliced

2 1/2 Tbsp

Unsweetened Cocoa Powder

1 Tbsp

Granulated Erythritol

1/2 tsp

Xanthan Gum

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Nutrition Per Serving

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CALORIES

545

FAT

42.7 g

PROTEIN

25.4 g

CARBS

50.0 g

Author's Notes

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.

Directions

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Step 1

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.

Step 2

Scoop it out and serve it up!

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Creamy Keto Zucchini Ice Cream

10MIN

Author's Notes

Directions

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