Monday, November 4, 2013

Double Chocolate Cookie Dough Kale Ice Cream

We have grown gobs of kale this year, which of course is great in smoothies and in all kinds of savory recipes. My favorite is to serve it as a side ,sauteed in a bit of olive oil with a dash of smoked paprika, apple cider vinegar, and maple syrup. I haven't used it in dessert, though--until tonight. As I was contemplating some chocolate ice cream to accompany our dinner this evening, I saw the kale on the counter and went for it. You can taste it slightly, which lends a good twist to the flavors, deepening the chocolate even. Ever since I worked at an ice cream shop as a teenager, I have always wished for chocolate ice cream with chocolate cookie dough in it. Here it is--a sophisticated version I may not have ever imagined in my youth:

 Double Chocolate Cookie Dough Kale Ice Cream:

1 can full-fat coconut milk
1 cup plain non-dairy milk
1/2 cup cocoa powder
1/4 cup chocolate chips
3 Tbsp. sweetener of choice (coconut sugar, maple syrup, agave)
1/8 tsp. stevia powder
2 Tbsp. sunflower seed butter
2 tsp. vanilla extract (or you could sub mint extract for a thin mint-style ice cream)
pinch of salt
5 large kale leaves, cleaned and torn into small pieces  

1/4 recipe chocolate brownie cookie dough balls, broken into small chunks
2-3 Tbsp. mini chocolate chips, optional

1. Blend all of the ingredients, coconut milk through kale, in a Vitamix or other high-powered blender. You don't want any chunks of kale!
2. Freeze in your ice cream maker according to manufacturer's instructions.
3. Once the ice cream is churned, stir in the cookie dough chunks and chocolate chips before serving.

And here are some ice cream lovin' faces (although Emie has yet to try any...)

This recipe is linked to Slightly Indulgent Tuesdays  Allergy-Free Wednesday Wellness Weekend Healthy Vegan Friday.

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