Mint Chip with Kale Ice Cream
4 or 5 cups of fresh kale
1 cup vanilla soymilk
1 block of silken firm tofu (12.3 oz)
1/2 cup sugar
1 teaspoon mint extract
1/4 cup mild flavored oil (vegetable is fine)
1/2 cup vegan chocolate chips
Mint chip was my favorite ice cream as a kid and I have been so disappointed with commercially manufactured vegan mint chip so I created my own. The kale turns it a beautiful green and the end result is so good and creamy!!
1. Rinse kale leaves and squeeze dry. Tear them into bite sized chunks and put into blender.
2. Pour soymilk into blender and blend the mixture until smooth and green.
3. Add tofu and sugar to mixture in blender then blend until smooth.
4. Add mint extract and oil then again blend until smooth.
5. **THIS STEP IS IMPORTANT** Taste your mixture and add additional sugar and/or mint in small increments to suit your taste. (I found that the above listed measurements were perfect but some may like it sweeter or minty-er). Then blend again.
6. Chill mixture until you're ready to freeze it.
7. Pour mixture into your ice cream maker and make ice cream via your machines instructions.
8. Add chocolate chips when the mixture is about slushy consistency. (I use a bowl that's stored in the freezer and added chocolate chips about 10 minutes into mixing process)
9. When it's the desired consistency, scoop into a bowl and enjoy!!
SO HOW'D IT GO?
I love this recipe! I made it for the first time in about three years last night.
It tasted more green than I remembered. I haven't made it in a few years, so I guessed maybe I did something differently before. I found my recipe review and in that, I said I only used a small amount of kale and not the five cups that the recipe recommends. Before, I couldn't taste the kale. Now I can, but it doesn't taste bad. It tastes like wheat grass shots, but with mint and chocolate chip, too. I love wheat grass, so I found the green taste pleasant. However, I didn't want anyone to make this recipe based off of my "you can't taste the kale" comment and then be surprised. If you don't want it to taste green, just add a couple handfuls of kale instead of the full five cups.
This is a delicious and beautiful ice cream!
I just noticed that I used an 18 oz box of tofu instead of 12.3 oz box. So that might have contributed to the tofu-y-ness. Oops! Still good though :)
This is the best ice cream I've had since going vegan :D I omitted the kale, mint extract, and chocolate chips to make plain vanilla ice cream. Also, I used soft tofu instead of silken and unsweetened vanilla almond milk instead of soy because those are what I had on hand. I don't have an ice cream maker so I froze the mixture, stirring it occasionally, and then blended it up again in my vita-mix to get a creamier consistency. The texture is AMAZING! The end result does taste a teensy bit like tofu. I don't mind at all, but I'm going to try to figure out a way to mask it before I serve this to omnis :P
This was a pretty good vegan ice cream recipe. Except for the fact I would have written 1/4 cup of chips or "to taste". 1/2 cup was just too much. Aside from that, as I said, this was really delicious.
This is delicious! You wouldn't even know it's not real ice cream. And it's cheaper than buying the store bought vegan ice creams. : )
This was surprisingly good. I used low-fat silken tofu and low-fat almond milk, so it came out a bit icy, but I like it as well as the store bought vegan mint chip. I did add more sugar than was recommended, because it tasted to much like kale with the amount in the recipe. It came out pea soup green, which might deter some people from eating it. I used almost a complete bunch of red kale, and you'd never be able to tell it was in there by the taste. I might use soy creamer and full-fat tofu next time, maybe not. Other than the odd color, I highly recommend this recipe.
YUM! I had some small doubts about this recipe, but seriously, it's great! We tore the kale up into bite sized pieces and then measured about 4 cups, loosely packed. I was sure that it was going to have a health-food kind of taste, but it didn't. It isn't extraordinarily sweet as the recipe is written (important step, the one that says to check it for sugar and customize your own recipe), so add a little more sugar if you like, but I liked it not as sweet as commercial ice cream. We used the vegan Ghiradelli choc chips, but they are pretty big, which makes them difficult to eat once they are frozen. Next time I think I'll try to pulse them in a dry blender to break them up a little bit before using them.
Gorgeous color!!
This has become my most favorite way to eat raw kale! Thank you for sharing the recipe. I struggle to eat greens, but this recipe makes eating greens a delight.
cj, i don't have an ice cream maker either. read my second post up there.
http://vegweb.com/index.php?topic=18362.msg321238#msg321238
i whip it (blender or electric mixer) to get it a bit airy. then i freeze it. in my freezer it takes about 8 hours (over night) and halfway in the freezing process i whip it with an electric mixer. after that i add the chocolate chips in this recipe. then i stick it back in the freezer until it's frozen solid. when i want to scoop it i pull it out about ten minutes prior and it softens up and i use an ice cream scooper and it's great!
This looks wonderful! I'd like to try this with spinach....I have a ton right now. I just don't have an ice cream maker. Any suggestions on how I can do it without one?
Thanks!
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