Homemade dairy free ice cream with swirls of paleo zucchini bread, Paleo Zucchini Bread Ice Cream is creamy, rich, and naturally sweetened with maple syrup. The perfect summer treat that is gluten free, dairy free, and paleo!
Remember two weeks ago when I actually baked and made y’all some paleo zucchini bread? Well I did the most epic thing I could think of and turned it into paleo zucchini bread ice cream! It is probably one of the best recipe decisions I made this year, no lie. I mean how can you not like zucchini bread in your ice cream?! And it’s paleo and dairy free.
I’ve been wanting an ice cream maker for forever. My parents actually have one and they never use it. My mom bought it for my dad a year or so ago and I’m pretty sure it’s still in the box. I tried to convince her to send me it, but she didn’t want to be hassled and it would probably be expensive to do that. So I bite the bullet and we bought this ice cream maker the other month. The first time I used it was to make frozen yogurt and I was a little underwhelmed. But when I made this ice cream I was blown away. It is so easy…like dangerously easy. Don’t say I didn’t warn you.
This recipe is perfect timing too because today is my sister’s birthday! Happy birthday Michelle! It makes perfect sense because she used to work at an ice cream shop. Whenever I was home and she was working, I would always go and make sure she hooked me up. All the mix-ins in my blizzard please. While I don’t get down on regular ice cream too much anymore, I definitely can with homemade ice. It’s only lightly sweetened with maple syrup, is dairy free, and loaded with healthy fats!
Paleo Zucchini Bread Ice Cream
To make the paleo zucchini bread ice cream, you have to have leftover zucchini bread. I froze some of one of the loaves I made and then just defrosted it the same day I wanted to make this ice cream. The zucchini bread is bomb, so make sure you save enough! This ice cream only calls for a handful of ingredients.
- full fat coconut milk
- maple syrup
- paleo zucchini bread
To start, you need to make the ice cream mix. Blend or whisk the coconut milk, maple syrup, cinnamon, and salt. Turn on your ice cream maker (this is important) and add the mixture. Let it churn for about 20-25 minutes, or until it reaches a soft serve consistency. The time will vary depending on your ice cream maker.
Then the fun starts! In bread loaf pan, take about 1/4 of the ice cream and spread along the bottom. Then take some of your zucchini bread and break it up into small pieces, scattering it on top of your ice cream mixture. Swirl with a knife if you want to press it into the ice cream some. Repeat for 3-4 times until you use up all the ice cream and zucchini bread.
Place the pan in the freezer and freeze for 2-4 hours depending on the consistency you want it. If you freeze it all the way through, you will have to let it sit out for awhile to defrost. It will keep in the freezer in a tightly sealed container for up to 3 months, but I doubt it will last that long. It’s legit so good and I can’t wait for you guys to try it!
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Paleo Zucchini Bread Ice Cream
- Transfer 1/4-1/3 of the mixture into the bottom of a small loaf pan. Layer with 1/3-1/4 of the zucchini bread, breaking it into small pieces. You can swirl it with a knife if you like to really mix it in. Repeat for 3-4 times until all ingredients are used up.
- Cover the top with plastic and freeze for 2-4 hours or overnight. Allow ice cream to sit at room temperature or place in the fridge to soften before serving.
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