🥒 Zucchini Ice Cream

A Rich and Creamy Protein Dessert with a Sneaky Veggie Twist!

This Zucchini Ice Cream blends together smooth cottage cheese, nourishing zucchini, and a mix of rich flavors like cocoa and cashew butter to deliver a dessert that’s creamy, satisfying, and packed with nutrients. It’s a brilliant way to enjoy your vegetables—in dessert form!

Kitchen Tools

• Hand blender

• Freezer-safe container with lid

Ingredients

• 80 ml / 2.5 fl oz dairy milk

• 200 g / 7 oz cottage cheese

• 200 g / 7 oz zucchini, peeled and chopped

• 3 tablespoons cocoa powder

• 80 g / 2.5 oz protein powder (preferably chocolate or neutral flavor)

• 1 tablespoon nut mix (e.g., walnuts, almonds, pecans)

• 1 tablespoon cashew butter

• Sweetener of choice (optional)

Instructions

1. Blend the base: In the hand blender container, combine the milk, cottage cheese, zucchini, cocoa powder, and protein powder. Blend until completely smooth.

2. Transfer to container: Pour the blended mixture into a freezer-safe container.

3. Add toppings: Sprinkle the nut mix on top and drizzle with cashew butter. You can gently swirl the topping in or leave it on the surface.

4. Freeze: Place the container in the freezer for about 2 hours or until set.

Serving Ideas

• Serve with a sprinkle of cinnamon or cacao nibs

• Top with a dollop of whipped coconut cream

• Add fresh berries on top for extra color and flavor

Storage

Store in the freezer for up to 4 days. Let soften slightly at room temperature before serving for best texture.

With its creamy texture and chocolatey depth, this Zucchini Ice Cream proves that healthy can also mean decadent. A great way to sneak veggies into dessert time!