I make a lot of ice cream bases that are for everyone, but this Zucchini Ice Cream is really for me. I just love zucchini in desserts so much (like HELLO to these cookies! And this bread!). It’s naturally sweet, and adds a nice subtle freshness to an ice cream base. If you like basil ice cream, you may like zucchini even more. Of course, it doesn’t hurt that this summery ice cream base is packed with moist and buttery zucchini bread pieces. It’s zucchini on zucchini, and a whole lot to love.
And the best part? You’ll end up with not just the ice cream, but plenty of zucchini bread left over to serve on the side—warm and toasty against the cold scoop. Perfect.
Ingredients for this zucchini ice cream base
To create this summer-inspired dessert, you’ll need just a few classic ice cream ingredients plus zucchini and zucchini bread:
For the ice cream base
- 4 large egg yolks
- ½ cup granulated sugar (divided)
- 1 ½ cups whole milk (360 grams)
- 1 ½ cups heavy cream (360 grams)
For the infusion + add-ins
- 1 medium zucchini (about 8 ounces / 226 grams)
- ⅓ loaf zucchini bread (homemade or store-bought)
How to make a homemade ice cream base
This recipe leans on a classic custard-style base, which gives the ice cream its luxurious creaminess. Here’s how to do it:
- Prep your churner ahead: Place your ice cream churner attachment (such as a KitchenAid bowl) in the freezer 14–16 hours in advance.
- Whisk the yolks: In a bowl, whisk the egg yolks with half the sugar until pale yellow and doubled in volume. I recommend an electric mixer for this.
- Heat the dairy: In a medium saucepan, combine the milk, cream, and remaining sugar. Heat gently until foamy or about 165°F.
- Temper the eggs: Slowly whisk a little of the hot milk mixture into the yolks. Repeat a few times, then return everything to the pot.
- Cook into custard: Stir constantly over medium-low heat until thick enough to coat the back of a spoon (165–170°F).
- Strain and infuse: Strain the custard through a sieve, then stir in grated zucchini. Cover with plastic wrap pressed directly against the surface and refrigerate for 1–3 days. This infusion gives the base its delicate, vegetal sweetness.
The best way to infuse the zucchini into the ice cream
Zucchini does have moisture to it, so I suggest squeezing as much of that excess water out before adding it to the ice cream base.
If you skip this step, you run the risk of your ice cream becoming icy, rather than creamy. I typically cook the moisture out of fruit, but that manipulates zucchini’s fresh flavor, so here I opt only to squeeze out the excess moisture.
Could I do this with other vegetables?
If zucchini works this well, it’s natural to wonder about other vegetables. Some delicious options:
- Carrots: Infuse the custard with shredded carrots for a carrot-cake-style ice cream.
- Pumpkin or sweet potato: Both give creamy richness with warm spice potential.
- Beets: Bold in color, earthy in flavor, and surprisingly good with chocolate.
Vegetables bring natural sweetness, fiber, and a subtle depth that balances the creaminess of ice cream. The one note is that if you can squeeze out excess water, you should!
Instructions for how to freeze this ice cream base for later use
One of the best things about this zucchini ice cream recipe is that the base can be made ahead. Here’s how to store it:
- Infuse longer for deeper flavor: 1 day of infusion is for a delicate flavor, 3 days gives a stronger zucchini note.
- Freeze for later: After a day of infusion, freeze the base for up to 2 weeks. Thaw in the fridge for 24 hours before churning. The freezing time won’t increase the infusing time, but it will help the base last longer.
- Always cover tightly: Press plastic wrap or parchment directly on the surface to prevent a film forming on the top.
Other mix-in suggestions for this zucchini ice cream base
This zucchini bread ice cream is already a party on its own, but mix-ins take it over the top. Try:
- Crumbled zucchini cookies for extra crunch
- Dark chocolate chunks for contrast
- Toasted nuts like walnuts or pecans for a toasty, crunchy bite
- A caramel swirl for richness
- Or even torn basil, for an extra herbaceous note!
And that’s it for this Zucchini Bread Ice Cream!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Zucchini Bread Ice Cream
Equipment
- 1 whisk or electric hand mixer
- 1 medium bowl
- 1 medium sauce pot
- 1 mesh sieve
- 1 sheet of seran wrap optional
- 1 KitchenAid Ice Cream Attachment or Ice Cream Churner
- 1 Spatula
Ingredients
For the ice cream base
- 4 large egg yolks
- 1/2 cup granulated sugar 3.9 ounces / 110 grams, separated
- 1 1/2 cups whole milk 12.7 ounces / 360 grams
- 1 1/2 cups heavy cream 12.7 ounces / 360 grams
For the infusion + add-ins
- 1 medium green zucchini 8 ounces / 226 grams
- 1/3 loaf zucchini bread either store bought or home made, see Note*
Instructions
To prepare a day ahead:
- Place your KitchenAid Ice Cream Churner attachment in the back of the freezer to chill for 14-16 hours. (See Note**)
- In a medium bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar (55 grams) until the egg yolks are lightened to a pale yellow color and doubled in size.
- In a medium sauce pot, add the whole milk, heavy cream, and remaining 1/4 cup (55 grams) of sugar. Stir to combine and place over medium heat. Stirring often, let this heat up until foamy or until it reads 165°F with an instant-read thermometer.
- Reduce the heat to low and scoop a spoonful (about 1/4 cup) of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this three more times to heat up the yolks. Then pour the egg yolk mixture directly into the pot.
- Stirring constantly, increase the heat to medium-low and mix the custard until it can coat the back of a spoon and reads between 165-170°F on an instant-read thermometer.
- Remove the mixture from the heat and strain it through a mesh sieve into a bowl.
- Use a box grater to grate the zucchini into shreds. Squeeze out as much excess water as you can. Stir the shreds into the mixture.
- To prevent a film from forming, directly place cling wrap on the surface of the mixture to seal it. Cover the bowl and store in the fridge for 1-3 days to infuse. If you want to let this rest for a longer period of time, let the mixture infuse for 1 day, then transfer to the freezer for up to two weeks. When you are ready to use it, transfer it to the fridge to thaw for 24 hours. Then it will be ready for use.
When you are ready to churn the ice cream:
- When you are ready to churn, take the custard base out of the fridge. Strain the mixture through a mesh sieve into the churner. Use a spoon or spatula to gently press the mixture out of the sieve. Discard the zucchini pieces.
- Churn for 20-30 minutes or until the ice cream is thick and has the texture of a stiffer soft serve.
- Chop up the zucchini bread into bite-sized pieces. Gently fold these into the churned ice cream.
- Transfer the ice cream from the churner to your preferred container. I love plastic deli quart containers for this. Cover and freeze another 2-3 hours, then it is ready to scoop and serve.
