Recipe courtesy of Chloe Coscarelli

Kale Cookies and Cream Ice Cream

  • Level: Intermediate
  • Total: 5 hr 25 min (includes chilling, cooling and processing times)
  • Active: 25 min
  • Yield: 6 to 8 servings
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1 can coconut milk

1 1/2 cups almond or soy milk 

10 grams fresh green kale, stems removed 

3/4 cup agave 

3 tablespoons canola oil 

Seeds of 1 vanilla bean 

1/8 teaspoon salt 

3/4 teaspoon xanthan or guar gum 

1 cup crumbled Chloe O's, recipe follows

Chloe Os:

1 1/4 cups all-purpose flour

1 cup sugar 

1/2 cup unsweetened cocoa powder 

1/4 teaspoon salt 

1/4 teaspoon baking soda 

1/2 cup vegan margarine 

3 tablespoons soy, almond or rice milk 

1 teaspoon pure vanilla extract 


Special equipment:
an ice cream maker
  1. Combine the coconut milk, almond milk, kale, agave, oil, vanilla, salt and xanthan gum in a blender. Chill in the refrigerator for 3 hours.
  2. Once the ice cream base is chilled, prepare in an ice cream maker according to manufacturer¿s instruction. Once ice cream is done in the machine, fold in the crumbled Chloe O's and store in the freezer.

Chloe Os:

  1. In a food processor, pulse flour, sugar, cocoa, salt, and baking soda until combined. Add margarine, milk, and vanilla. Process until the mixture comes together and forms a dough. Chill the dough in the refrigerator, covered, for 1 hour.
  2. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
  3. Roll a heaping teaspoon of dough into a ball and place onto prepared baking sheets, leaving about 3 inches between each ball. Evenly flatten the dough with the palm of your hand so that it's about 1/4 inch thick and bake for 12 minutes. Let cool.
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