chocolate nice cream in a glass.
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chocolate nice cream being whipped in blender.

Chocolate nice cream add-ins

This nice cream welcomes add-ins like mini chocolate chips, nuts, sprinkles and/or fruit.  Everyone loves a good chocolate chocolate chip ice cream, so throw in some chocolate chips (sugar-free or regular). Or serve this chocolate ice cream with chocolate chunks. Want more?  Drizzle with a sugar-free chocolate syrup (or the real thing – you decide).  If you have people that crave chocolate, chocolate, chocolate, then this is the way to go.

Obviously, you can also sprinkle all of that on top of your bowl of nice cream too.  Treat this like any other ice cream you make or enjoy.

The surprise here is that the texture is great for me, and you absolutely cannot taste zucchini.  You’d never even know it was in this recipe.  Can you imagine getting a serving of veggies from a dish of nice cream?  Every kid in your life (young and old) will love this.

chocolate nice cream in blender.

When I reported back to the WW group, it was with a positive review.  I’ve already made this a couple of times and really like it.  If you make it, tell me what you think.  Did you use maple syrup or the sugar-free syrup?  Let me know in the comments below.

chocolate nice cream in a container.
chocolate nice cream in a glass.

Chocolate Nice Cream

This chocolate nice cream uses zucchini as its base but is sugar free and remarkably delicious.
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Prep Time 2 hours
Cook Time 4 hours
Total Time 6 hours
Course Dessert
Cuisine General
Servings 2 Served
Calories 63 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 24 Oz. Zucchini, shredded, spiralized or cut into small chunks
  • 1 Cup Unsweetened vanilla almond milk
  • ½ Cup Unsweetened cocoa powder
  • 6 Tbsp. Sugar-Free Maple syrup
  • 2 Tsp. Pure Vanilla Extract
  • ½ Tsp. Kosher salt
  • ¼ Cup Sugar-free mini chocolate chips (optional)

Instructions
 

  • Shred, spiralize or cut the zucchini into small chunks. Place on a baking sheet covered in foil or parchment paper and freeze for two hours.
  • Once frozen, add the frozen zucchini and the rest of the ingredients to a blender and blend until smooth. Mix in chocolate chips if using.
  • Pour into a freeze safe container, smooth the top and cover. Freeze for at least 4 hours until scoopable. Alternatively, add to an ice cream machine and process until done. (Follow ice cream maker’s manufacturer’s instructions.)
  • Scoop into two bowls and enjoy.

Nutrition

Calories: 63calCarbohydrates: 13gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 483mgPotassium: 334mgFiber: 8gSugar: 1gCalcium: 28mgIron: 3mg
Keyword dessert, healthier choice, ice cream
Tried this recipe?Let us know how it was!