Paleo Zucchini Bread Ice Cream
Homemade dairy free ice cream with swirls of paleo zucchini bread, Paleo Zucchini Bread Ice Cream is creamy, rich, and naturally sweetened with maple syrup. The perfect summer treat that is gluten free, dairy free, and paleo!
Servings 4 cups
Calories 260kcal
Ingredients
- 1/3 loaf paleo zucchini banana bread
- 2 (14 ounce) cans full fat coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- In a Vitamix or blender, blend together coconut milk, maple syrup, vanilla, cinnamon, and salt. Turn on ice cream maker and pour mixture in while it is running. Churn for 20-25 minutes until mixture is thick and creamy.
- Transfer 1/4-1/3 of the mixture into the bottom of a small loaf pan. Layer with 1/3-1/4 of the zucchini bread, breaking it into small pieces. You can swirl it with a knife if you like to really mix it in. Repeat for 3-4 times until all ingredients are used up.
- Cover the top with plastic and freeze for 2-4 hours or overnight. Allow ice cream to sit at room temperature or place in the fridge to soften before serving.
Nutrition
Calories: 260kcal | Carbohydrates: 17g | Protein: 1g | Fat: 20g | Fiber: 3g | Sugar: 10g