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Zucchini Ice Cream

Posted Wednesday, May 14th 2008 @ 5am
  • 1 package unflavored gelatin


  • 1 cup cold water


  • 3 cups shredded zucchini  (peeled first)


  • 1 cup honey


  • 2 13-ounce cans evaporated milk


  • 2 teaspoons vanilla


  • Enough cream to make 8 cups




Soften the gelatin in the water.  Add the zucchini and homey and simmer until gelatin is dissolved, stirring. 


Blend with the milk, vanilla and enough cream to make 8 cups.


Chill well…about 5 hours.


Beat well with the mixer.  Put into loaf pan and freeze until slushy.


Return to mixer and beat well.  Put back into loaf pan, cover with plastic wrap and freeze until solid. 


To serve: Remove from pan and cut into slices.


Note: to make removal easier line the pan with plastic wrap.

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