Sunday, July 24, 2011

Scoop of the Week: Zucchini Ice Cream

I've been making a lot of ice cream recently and experimenting with different flavors. The best one I've made so far is zucchini ice cream. It's also the ice cream that everyone, across the board, loves. As long as I don't tell them it's made from zucchini. I really get a kick out of making a great ice cream from a vegetable.
The other thing I love about this ice cream is that it's another way to use up all the zucchini in my garden. Of course zucchini are not a weed, but they act like they are. Even if I miss a few days of gathering zucchini, when I finally make it into the garden I find I have enough zucchini gathered to feed everyone on my street. There are also inevitably a few "attack" zucchini in the garden: so large you can hardly lift them. I think they hide from me until they reach that size. Of course it's not true but it does seem so given how rapidly they grow. I find myself talking to the zucchini, asking them where they came from in such short time. Enough about that because already my daughter finds it odd that I personify the vegetables growing in my garden.
This is what I gather in my basket every day:

I explained my approach to ice cream in past posts: I'm trying to reproduce everything sweet that I love in ice cream form. In this case it's zucchini bread. I've looked at each of its ingredients, and selected those that make it uniquely zucchini bread. The zucchini are grated (better if it's everything but the very center of the vegetable where the seeds are).

The essential flavors that come through in zucchini bread are sugar and cinnamon, and sometimes walnuts. So that's what I used for the ice cream, to keep it simple yet delicious.

  • Milk, whole - 1 1/4 cup (200 ml)
  • Cream - 1 1/2 cups (355 ml)
  • Vanilla extract - 1 tsp (5 ml)
  • Sugar - 1/2 cup (100 grams)
  • Cinnamon - 1 tsp
  • Salt - 1/4 tsp
  • Zucchini, grated (all except the seedy center) - 1 1/4 cup (190 grams)
  • Walnuts, finely chopped (optional) - 2/3 cup (50 grams)
  • Place all the ingredients (except the walnuts) in a saucepan and simmer until the zucchini is just tender but not mushy.
  • Place the pan in an ice water bath and cool completely.
  • Add the walnuts if desired.
  • Follow the manufacturer's instructions for your ice cream maker or:
  • Pour the mixture into a flat metal baking pan and freeze.
  • Once frozen the ice cream can be served, or stored for future use:
  • Transfer the ice cream into an airtight container and return to the freezer.


  1. You are trying to make me homesick for Italy right???? Once we get settled I'm going to have to give this one a try. We had a really wonderful beet gelato in Ragusa a few weeks ago. Have you tried it or can you come up with a recipe for it????
    Fondest regards from Canada

  2. I was contemplating making beet gelato yesterday! Give me a feel for its taste and I'll create a recipe for you!
    BTW, made tomato ice cream yesterday....not bad!

  3. Thanks for this recipe, it was a lot of fun to make! Just posted a pic of the result on the LITTLE MISS LOCAL FB page for you to see! Can't wait to try more of your recipes!!!

  4. I just made this, and I'd recommend putting the entire mixture through the blender or food processor before freezing. I had clumps and strands of zuchinni. The taste was good, just very weird texture.

  5. My son's girlfriend made this for a birthday party yesterday, it was fantastic!!! Even the kids loved it.

  6. My son's girlfriend made this for a birthday party yesterday, it was fantastic!!! Even the kids loved it.