Low-Carb “Nice Cream” version made with NO BANANA and with a boost of protein! Fully vegan and Keto-friendly.
Dessert-friday! Are you ready for this? This week I am going to share with you quite an interesting way to use up zucchini to make a low-carb (nice) ice cream recipe which is also fully VEGAN, DAIRY-FREE and GLUTEN-FREE!
I LOVE nice creams, they are such a healthier version to standard ice cream, yet so tasty!
Every time I have posted a nice cream recipe here on thefitmediterranean, many of you have asked me what they could use to replace the banana to make it even lower in carbs. That got me thinking and got me curious so I started experimenting and finally came up with this recipe!
This is SUPER simple, you will just need 2 ingredients and a food processor.
If you want to boost up the fat content, add a 1/2 cup of chocolate cashew butter, you will LOVE IT!
- 2 large zucchini, chopped and frozen overnight
- 2 tbsp dark unsweetened cocoa powder
- 40 g chocolate protein powder (vegan or any kind you prefer)
In a food processor place all the ingredients. If you are using an unsweetened protein powder, I suggest to add a few TBSP of maple syrup. If your protein powder is already sweetened, then no need.
NOTE: add 1/2 cup of chocolate cashew butter or a few tbsp of MTC oil if you want too increase fat content!
Blend until creamy. This might take a few minutes and you will need to stop and stir the mixture with a spatula a few time. It will work, trust me. Do not add any liquid!
For a soft served nice cream, just transfer the mixture into a bowl and enjoy. For a harder version, place it into a container and freeze for 1h, then scoop it out and ENJOY!
Creamy and trust me, you won’t be able to taste the zucchini AT ALL! 😉