By The fact that you can make ice cream with frozen bananas and a few other key ingredients (like Shakeology, of course), still blows our minds, but did you know that you can use other vegetables, too?
This Chocolate Shakeology Nice Cream uses frozen zucchini to help provide the creamy, cold texture.
Zucchini has a mild flavor, so it’s a great option if you want to expand your nice cream recipe repertoire.
Pro tips:
A high-powered blender will heat up ingredients, causing this nice cream to melt if it’s blended too much. Work quickly, stopping frequently to scrape down sides, and blend only as much as needed to reach a smooth texture. Some blenders will require more liquid to get the blades moving but add it sparingly as it quickly makes the nice cream too soft (but still delicious!).
For best storage results, freeze your nice cream in an ice cube tray then transfer to a resealable bag and freeze until ready to eat. Return the frozen nice cream cubes to blender and blend until smooth just before serving.
You can leave the peels on the zucchini, if desired. It adds more fiber and a faint green hue!
Chocolate Shakeology
Satisfy your cravings with a deliciously decadent chocolate-flavored superfood dessert.
Chocolate Shakeology Nice Cream
Ingredients
1 medium zucchini, chopped
1 scoop Chocolate Shakeology
2 Tbsp. unsweetened almond milk
1 Tbsp. unsweetened cocoa powder
1 tsp. pure vanilla extract
Instructions
Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
*Total Sugars 6 g, Added Sugars 3 g
Nutrition
Container Equivalents (regular & vegan)
1 Green
½ Red
2B Mindset Plate It!
Makes a great snacktional or enjoy both servings as a protein side.
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