image: @icecream
Kale it’s a Superfood used in Salads, Smoothies and now in Ice Cream. With Summer on it’s Way and the Warmer Temperatures kicking in who doesn’t like a scoop of ice cream or two to help cool off.
Here is a Kale Cookies ‘n’ Cream Ice Cream recipe by Chloe Coscarelli, the executive chef and founder (along with Samantha Wasser) of the vegan phenomenon Eat by Chloe her she shares her exclusive recipe for Kale Cookies ’n’ Cream Ice Cream set to make anyone fall in love with eating Kale all over again.
Recipe: Kale Cookies ‘n’ Cream Ice Cream
Ingredients:
1 can coconut milk
1 1/2 cups almond or soy milk
10 grams fresh green kale, stems removed
3/4 cup agave
3 T canola oil
Seeds of 1 vanilla bean
1/8 tsp. salt
3/4 tsp. xanthan or guar gum
1 cup Chloe O’s, crumbled (recipe below)
Instructions:
1. In a blender, combine the coconut milk, almond milk, kale, agave, oil, vanilla, salt, and xanthan gum in a blender. Chill in the refrigerator for three hours. Once the ice cream base is chilled, prepare in an ice cream maker according to manufacturer’s instructions.
2. Once ice cream is done in the machine, fold in cookie crumbles and store in freezer.
Ingredients:
1 1/4 cups all-purpose flour
1 cup maple crystals
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup vegan margarine
3 T soy, almond, or rice milk
1 tsp. pure vanilla extract
Instructions:
1. In a food processor, pulse flour, crystals, cocoa, salt, and baking soda until combined. Add margarine, milk, and vanilla. Process until the mixture comes together and forms a dough. Chill the dough in the refrigerator, covered, for one hour.
2. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper or Silpat. Roll heaping teaspoons of dough into balls and place onto prepared baking sheets, leaving about three inches between each ball. Evenly flatten each ball with the palm of your hand so that it’s about 1/4-inch thick, and bake for 12 minutes. Let cool.