Hazelnut Protein Zucchini Ice Cream

Vegan, Low-carb, Keto ice cream made with frozen zucchini which taste absolutely delicious.

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Despite for most of us holiday is over, or almost over, it is still HOT and I still crave ice cream…like every day!

Since you guys LOVED my Super Creamy Zucchini Ice cream recipe, which I posted last week, here I am today sharing with you a super yummy, low-carb, keto-friendly, Paleo, sugar-free, dairy-free, gluten-free and vegan zucchini ice cream recipe!

Process is simple and all you need are 3 ingredients. So let’s get started! Go slice and freeze a few zucchini!


  • 100 g shelled hazelnuts (@zumub, DISCOUNT CODE: EXPATCUCINA)
  • 30 g hazelnut protein powder (Foodspring Shapeshake)
  • 300 g frozen zucchini, sliced

In a food processor blend hazelnuts until a paste forms

Add in the protein powder and keep blending.

Note: I used Foodspring Shapeshake protein powder which has got xanthan gum in it. If you use standard protein powder, add in 3 g of anthem powder.

Last add the frozen zucchini and keep blending until you get a creamy but firm consistency

Scoop it out and enjoy!

This stores well in your freezer for up to a week.

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.