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.