This Kale Ice Cream (Yes, Really) Is Summer’s Tastiest, Healthiest Treat

Summer is here—and with warmer temperatures comes the desire to cool off with a frozen treat. But while a scoop of ice cream may be a delicious pick-me-up, it’s also laden with calories and sugar.

Chloe Coscarelli, the chef and founder of the bicoastal vegan phenomenon by Chloe., has the solution: a vegan, low-sugar concoction that packs all the nutritional power of kale and the flavor of homemade chocolate cookies. Here, she shares her exclusive recipe for Kale Cookies ’n’ Cream Ice Cream—sure to win over any crowd, young or old.

 

Kale Cookies ’n’ Cream Ice Cream

 

Adapted from a recipe by Chloe Coscarelli

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.

 

For Chloe O’s
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.

 

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