Vegan, Low-carb, Keto ice cream made with frozen zucchini which taste absolutely delicious.
Per la ricetta in ITALIANO, clicca QUI!
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