While hitting a pint of Chunky Monkey sounds like a delicious way to cool off as the mercury rises, it’s bananas for the health-conscious among us. Want to scoop smarter? Enter Kale Cookie + Cream ice cream, the brainchild of famous NYC vegan café by Chloe. Now, if you’re thinking that kale is better suited for the salad bowl instead of the ice cream scooper, we’re here to say that the green giant makes for one perfect summer treat.
Made with a combination of almond and coconut milk, organic kale, chocolate wafers, Madagascar vanilla, and raw agave nectar, it’s the green juice of ice cream, but better (read: dessert-y). Did we mention you can’t even taste the kale? It’s a creamy, sweet, indulgent, and deliciously healthy alternative that’s perfect before or after you FLY.
Try it for yourself with by Chloe’s recipe here:
Kale Cookie + 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.
Recipe from Vogue.com, adapted from a recipe by Chloe Coscarelli on behalf of by Chloe.