Zucchini Bread Ice Cream

Photograph: Max Falkowitz

Serve this ice cream on its own or scooped on some zucchini bread. Either way, let it get warmer than your average ice cream; it freezes up firm and benefits from a 20 minute fridge defrost if your freezer is efficient.

Zucchini Bread Ice Cream

About This Recipe

Yield:Serves 10
Active time:30 minutes
Total time:1 hour, plus an overnight chill
Special equipment:blender, ice cream maker, fine mesh strainer
This recipe appears in: Weekend Baking Project: Zucchini Bread Ice Cream Scooped: Zucchini Bread Ice Cream


  • 3 tablespoons butter
  • 1 pound zucchini, grated
  • 1 teaspoon kosher salt, divided
  • 3 cups heavy cream
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon coriander
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 6 egg yolks
  • 3/4 cup sugar
  • 1/4 cup beer, preferably an IPA
  • 1/2 teaspoon vanilla


  1. 1

    Melt butter in a large saucepan over medium heat, then add zucchini with 1/4 teaspoon salt and cook until it has significantly reduced in volume, forms a loose paste, and is browned slightly on edges.

  2. 2

    Transfer mixture to blender and add spices, remaining salt, and cream. Blend on high for two minutes until a very smooth purée forms. Clean out saucepan and whisk together egg yolks and sugar in pan until pale in color and slightly thickened, then slowly pour zucchini mixture through a fine mesh strainer into pan. Cook on low heat, stirring frequently, until custard coats the back of a spoon and a swiped finger leaves a clean line.

  3. 3

    Strain custard into an airtight container, then stir in beer and vanilla. Chill overnight, then churn in an ice cream maker the next day according to manufacturer's instructions.


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