Chocolate Zucchini Bread No-Churn Ice cream

Preheat the oven to 350° F.

Chop the zucchini into one inch thick pieces and throw into a food processor. Pulse the zucchini into tiny pieces and set aside.

In a medium-sized mixing bowl, combine the vegetable oil, eggs, egg white, vanilla extract and granulated sugar. Whisk together until well combined.

Slowly add the cocoa powder and whisk into the batter.

In a separate small bowl, combine the flour, cinnamon, salt, baking soda and baking powder and whisk together. Slowly add the dry ingredients and mix slowly with a spatula until about half of the flour is incorporated. Add the zucchini pieces and mix only until the flour is blended, being careful not to over mix.

Pour the batter into a 9-inch pan and bake at 350°F and baking for 15 to 18 minutes. To see if the cake is done, stick a toothpick into the cake and if the toothpick comes out clean, the cake is done. Cool completely.

Once the cake is cooled, prepare the ice cream.

/; Place the metal mixing bowl and whisk in the freezer for about 10 minutes until it’s nice and cold.

Pour the heavy whipping cream into the chilled bowl and use an

electric mixer to beat the heavy cream on medium-high speed until the cream gets thick and bubbly.

Slowly add the powdered sugar and continue beating at a high speed until stiff peaks form.

Pour the can of sweetened condensed into the whipped cream and slowly fold the milk into the whipped cream with a spatula.

Shave the chocolate into the batter and then break apart the zucchini bread directly into the batter. You’ll use about 1/3 of the cake.

Pour the batter in a large bread loaf pan or freezer-safe container. In you want to, you can also layer in pieces of the zucchini bread as you pour the ice cream batter into the container.

Freeze for 4-6 hours before serving.