Go Back
Kale Coconut White Chip Ice Cream With Toasted Pinoli Nuts

Kale Coconut White Chip Ice Cream With Toasted Pinoli Nuts

Print Recipe Pin Recipe
Servings 0

Ingredients
  

  • 3 cups Kale
  • 8 oz Almond milk
  • 11 oz Coconut milk
  • ½ Avocado frozen
  • ¼ cup White chocolate chips
  • 2 tsp Maple syrup
  • 2 tsp Pinoli nuts toasted

Instructions
 

  • Slice your avocado down the middle and take out the pit before scooping the flesh out of one half of the fruit.
  • Transfer both halves of the avocado into freezer bags. You’ll be using one half for the ice cream, and you can use the other half later.
  • Ideally, leave the avocado to freeze overnight. At the very least, wait a few hours until the avocado flesh feels solid. 
  • Remove the stalks from your kale if it didn’t come with the stalks removed, and place the leaves and coconut milk into a blender.
  • When you have a smooth mixture of coconut milk and kale, strain it into a bowl before putting it back in the blender, along with your avocado and maple syrup.
  • Blend on a high setting until the mixture is completely smooth. There should be no visible chunks of avocado remaining. 
  • Put your pinoli nuts into a frying pan and turn the heat to a low-medium setting. Make sure not to put any oil in the pan and keep stirring until the nuts start to turn a golden brown color. That’s when you know they’re toasted.
  • Add your toasted nuts along with the chocolate chips to the rest of the ingredients in your blender. 
  • You should now have a thick, creamy kale ice cream mixture. All you need to do at this point is store it in the freezer until you want to eat it. 
Tried this recipe?Let us know how it was!