Easy // 25 mins prep // 1 Generous Quart
Make this with or without an ice cream freezer. I’ll show y'all how to do it with just a food processor & ice cube trays. Fun for the kids. Go dairy free if you wish, using sweetened condensed coconut milk & coconut cream.
Ice Cube Tray
1-2 Kale Leaves
1 Pound Harvest Fruit*
(Optional) 1 Small Orange, zest
*This week, strawberries, nectarines, plumcot
1 Quart Water
1 Pinch Salt
14 Ounce Can Sweetened Condensed Milk, organic
1/4 Tsp Salt
1 Tsp Vanilla
1 Cup Heavy Cream
Step 1: Bring 1 quart of water to a boil with a pinch of salt. Blanche kale leaves for 10 seconds or up to 3 or 4 mins depending on how much you want the kale to merge into the ice cream. I did mine for about 20 seconds. It retained a bit of color and texture in the finished ice cream that was appealing to my testers. Prep out the fruit, chop the kale. Warm the condensed milk in the hot water to release it from the can.
Step 2: Combine all the ingredients except the heavy cream into the food processor. Blend until smooth, scraping down the bowl a few times to incorporate all the ingredients. Pour the mix into 2 or 3 ice cube trays. The less you fill them up, the better. Freeze overnight.
Step 3: Pop out the cubes. They may stick, so use a blunt butter knife to pry them out. Blend with the heavy cream or coconut cream in the food processor, scraping the bowl often until the mix is uniformly smooth. Add any additions such as nuts, cookie bits, cookie dough, fresh fruit, etc. Spoon into freezer containers & freeze until solid. Remove from the freezer & let sit out for 5 to 10 mins to soften before serving.
Fun Fact: If you have an ice cream maker, go for it, adding the cream and letting the machine do its thing. But there’s no need to get one. Ice cube trays work great. Everyone loves ice cream. Kale continues to trend. Its texture is a sumptuous addition to ice cream.