Ingredients1 h 35 m servings 153 cals
- Cut the zucchini in half lengthwise and scrape out the seeds. Cut the zucchini into chunks and place into a blender along with the lemon juice, lemon zest, sugar, and mint. Puree until smooth, then strain into a bowl through a mesh strainer. Cover, and refrigerate 1-2 hours until cold.
- Pour the mixture into an ice cream maker and freeze according to manufacturer's directions to your desired consistency.
Per Serving: 153 calories; 0.2 g fat; 39.6 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 10 mg sodium. Full nutrition
ReviewsRead all reviews 3
I was looking for ways to use up fresh zucchini & summer squash (aren't we all?!) so I had to try this.... It's great! I used yellow squash instead of zucchini, and lime instead of lemon. At fir...
The mixture wasn't at all juicy after blending, so I did what another reviewer suggested and did not strain out the pulp before freezing. The lemon and mint go well together, and the sweetness w...