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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.
Cooking Instructions
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Step 1
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.
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