Vegetarian Ice Cream
Chocolate Peppermint Ice Cream
A chocolate peppermint ice cream with hidden kale.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 75 g | ½ cup | frozen kale, thawed, squeezed dry | |
| 110 g | ½ cup | dark brown sugar | |
| 240 ml | 1 cup | whole milk | |
| 5 ml | 1 tsp | peppermint extract | |
| 16 g | 3 tbsp | dark cocoa powder | |
| 80 ml | ⅓ cup | double cream | |
| 8 | 8 | striped peppermint sweets, roughly chopped |
Ingredients
Method
- Put the kale, sugar, milk, extract and cocoa powder in a blender. Blend on high for 60 seconds, until completely smooth.
- Pour the base into a Creami pint. Add the double cream and whisk until well combined. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the chopped peppermint sweets to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 287 kcal
- Fat
- 12 g
- of which saturates
- 7.3 g
- Carbohydrate
- 43 g
- of which sugars
- 37 g
- Fibre
- 2.2 g
- Protein
- 3.6 g
- Sodium
- 55 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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