Zucchini infused ice cream (using Dana Cree’s Philadelphia style blank slate base) with chocolate ganache swirl and chunks of Mini chocolate chip olive oil zucchini cake!
I infused the shredded zucchini into the milk for 3 days. Then squeezed it out and used the milk as normal in the base. Churn according to manufacturer directions.
Chocolate ganache was simply heated cream poured over chocolate chips, some cocoa powder, and salt.
I used this recipe for the zucchini olive oil cake (https://cocoetsel.com/zucchini-olive-oil-dark-chocolate-cake/#tasty-recipes-11738-jump-target) and then dried them out a bit in the oven to make croutons so they wouldn’t get too mushy in the ice cream. It’s a very moist cake, so drying them out a bit was necessary
by everyday_em
7 Comments
Great looking ice cream. I was just thinking about doing something like this since i have a lot of zucchini right now. Though after seeing the cake recipe maybe I’ll just make that. 😁
Thats fascinating. I never would have thought to try a zucchini ice cream
That’s awesome.
Nice. Reminds me of salt and straw’s flavor. Lovely
Wow. How did the zucchini ice cream taste on it’s own?
Very interesting! I think this has gotta be one of the most unique ice creams I’ve seen. And it sounds delicious nice job!
Wow!!! Finally a zucchini bread recipe I can get behind 😂