Vegan, Low-carb, Keto ice cream made with frozen zucchini which tastes absolutely delicious.
Total Time
10min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
1
Ingredients
•
4
Tbsp
Natural Peanut Butter
•
1 1/2
cups
Frozen
Zucchini
, sliced
•
8
tsp
Unsweetened Cocoa Powder
•
4
tsp
Granulated Erythritol
•
as needed
Xanthan Gum
Cooking Instructions
1.
Place the Natural Peanut Butter (4 Tbsp), Zucchini (1 1/2 cups), Unsweetened Cocoa Powder (8 tsp), Granulated Erythritol (4 tsp), and Xanthan Gum (as needed) 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.
2.
Scoop it out and serve it up!
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.
Nutrition Per Serving
CALORIES
553
FAT
42.7 g
PROTEIN
25.4 g
CARBS
34.7 g
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