🍋 Lemon Ice Cream

A Bright, Protein-Packed Frozen Treat with a Zesty Twist

This Lemon Ice Cream is creamy, refreshing, and made with an unexpected veggie hero—zucchini! Blended with protein powder and soy yogurt, it’s a nutritious dessert that’s bursting with citrus flavour and incredibly smooth in texture. A healthy way to indulge in something sweet and tangy.

Perfect for a summer snack, post-workout treat, or light dessert.

Kitchen Tools

• Hand blender or food processor

• Freezer-safe mold or container

Ingredients

• 30 g / 1 oz protein powder (vanilla or neutral flavour)

• 125 ml / 4 fl oz soy yogurt (unsweetened or vanilla)

• Zest of 1 lemon + juice (optional, for extra zing)

• 280 g / 9 oz zucchini, peeled, chopped, and frozen

Instructions

1. Prep the zucchini: Wash, peel, and chop the zucchini into small pieces. Freeze until solid (at least 4 hours or overnight).

2. Mix the base: In a bowl, combine the protein powder and soy yogurt. Stir until smooth.

3. Add lemon and zucchini: Add the lemon zest (and juice if desired) and the frozen zucchini pieces.

4. Blend until creamy: Using a hand blender or food processor, blend everything until smooth and thick.

5. Freeze to set: Pour the mixture into a mold or container. Freeze for 1–2 hours until scoopable.

Serving Ideas

• Top with fresh mint and lemon zest

• Serve with crumbled oat cookies

• Drizzle with agave syrup or coconut cream

Storage Store in the freezer for up to 3 days. Let soften slightly before serving.

This Lemon Ice Cream is a fresh, vibrant dessert that’s as nutritious as it is delicious—proof that vegetables can be cool and creamy, too!