Kale Coconut White Chip Ice Cream with Toasted Pinoli Nuts Recipe - Impatientfoodie.com Dessert

Kale Coconut White Chip Ice Cream with Toasted Pinoli Nuts

As a born and bred New Yorker I am not sure if I am allowed to say this, but I think it’s time to confess… I LOVE LA. In the middle of the Polar Vortex this past winter, I was lucky enough to travel to LA for work and kept asking myself, “Why do I live in NYC again?” I love LA weather.

I love the city. I love California. I love the beach. I love the canyons and the hiking. I LOVE the food. I also recently got my license, so driving feels VERY exciting. Even being stuck in traffic feels exciting! I got to complain about traffic going to/from the Valley and I felt sooooo grown up and cool. I think the key to keeping your sanity in LA traffic is to have satellite radio, because then you have quality alone time with stations like “90’s on 9” and re-live your childhood (and, if you’re anything like me, sing at the top of your lungs all by yourself in your car).  Anyway, I digress…

Another perk of LA is a juice place called Clover. I came across Clover by accident, ordered one of their Mighty Leaf power shakes, and an explosion of amazingness detonated in my brain. I’ve been hooked ever since. Initially, I wasn’t sure that kale, coconut, almond, avocado, and yogurt combo would work, but I tell you something…It’s DAMN GOOD. Whenever I slurped it down (usually in seconds), my brain obsessively looped “I NEED this to be an ice cream flavor.”  I found some kale pops and stuff, but it just was not the same at all.  When I remembered that my friend’s husband, Michael Cortinas, makes ice cream for Il Laboratorio del Gelato, I wrote them a kind of crazy email while walking my dog and ended up walking into a huge tree in front of an outdoor café full of people, but WHO CARES? I was on a kale ice cream mission.  To my absolute delight, he agreed to help me make the ice cream (actually, technically a sorbet) and this recipe is what we came up with.

I know you might be thinking, “UGH. KALE IN ICE CREAM? YOU TOOK IT TOO FAR – NO THANKS” but I promise that this is VERY yummy (I taste tested it on multiple people).  It’s also the perfect Impatient Foodie food cause it’s your vegetable and dessert in one 😉 Also, maybe a good way to get your kids to eat kale? 😉 Let me know if you make it and what you think and any variations!

Kale Coconut White Chip Ice Cream with Toasted Pinoli Nuts

-Yields 18 ounces-

Ingredients

3 CUPS OF KALE, STALK REMOVED
CURLY KALE, LACINATO KALE, or SIBERIAN KALE varietals will work in this recipe.
11 0Z CANNED COCONUT MILK
8 OZ SWEETENED ALMOND MILK
½ AVOCADO, FROZEN
2 TEASPOONS MAPLE SYRUP
¼ CUP COARSELY CHOPPED WHITE CHOCOLATE CHIPS
2 TEASPOONS LIGHTLY TOASTED PINOLI NUTS (OPTIONAL)

Instructions

  1. Cut an avocado in half and remove the pit and the skin. Place ½ of the avocado in a zip lock bag and freeze.
    • Freezing the avocado should be done the night before you start ice creaming!
  2. Coarsely chop the white chocolate chips and set aside.
  3. Remove stalks from the kale leaves and then place kale leaves in the blender. Blend well.
    • You might have to do this in batches, depending on the size of your blender.
  4. Pass the kale & coconut mix through a sieve and into a big bowl. (I used a silicone spatula to help push everything through.)
  5. Put the strained kale and coconut mixture back into the blender and add the ½ frozen avocado and the maple syrup. Blend together until frozen avocado is completely incorporated into the liquid (no chunks).
  6. Toast your pinoli nuts until lightly golden brown (2-3 mins)
  7. Add pinoli nuts and chopped chocolate chips to the kale coconut liquid and place in your ice cream maker.
  8. Watch the magic happen and enjoy immediately or store in your freezer.

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