| Total Fat | 5.3 g |
| Total Carbohydrates | 13.6 g |
| Sodium | 54.5 mg |
| Potassium | 131.1 mg |
| Dietary Fiber | 1.3 g |
| Sugars | 2.5 g |
| Protein | 1.6 g |
Combine oats, Almond Breeze, zucchini, sugar, and vanilla in a medium saucepan. Cook over medium-high heat for 5-10 minutes, until mixture thickens and oats are cooked.
Remove from heat and add in coconut milk.
Pour the mixture in a shallow dish and allow to cool completely in the fridge, at least 1 hour.
Spin the mixture in an ice cream machine, following manufacturer’s directions — OR freeze in shallow dish, stirring every 30-45 minutes, until firm (about 3 hours).
Serve immediately or transfer the ice cream to a freezer safe covered container and store in the freezer. Homemade ice cream is best served the same day; if keeping in the freezer, let the ice cream soften at room temperature for 15 minutes before serving.
Courtesy of: Fannetastic Food
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