Kale?? In ice cream?? Yes. This Blueberry Kale Ice Cream will blow your mind and convince you that kale in ice cream is a very good idea.
You’re going to tell me I’ve gone too far. I know you are. And you’re partly right, I suppose. I did, after all, put kale in ice cream. Yup. But to be fair, I got the whole idea from a book. It’s not like I was hanging out bored one evening saying “gee, I think I’ll try putting kale in ice cream.” No. A cookbook told me to put kale in ice cream. But ugh, that’s totally something I would do anyway, isn’t it? What is my life?
When I received a copy of Scoop Adventures
And this includes flavors like Balsamic Fig, Mimosa, Thai Peanut Curry, Toasted Marshmallow, Avocado Lime… I could go on. Seriously.
But Blueberry Kale topped my list. The recipe comes from The Hop Ice Cream Cafe in Asheville, North Carolina, and I think I need to visit Asheville just so I can go to this place and give them a medal or something. Also, I’ve heard fabulous things about Asheville in general, so clearly I need to visit.
The ingredients for this ice cream are so pretty!
I tell people all the time… Do not be afraid of ice cream! If you have an ice cream maker and the right ingredients (plus a little patience), you can be making your own ice cream in no time. And I promise it will make you a happier person. Because you will have the power to stock your freezer with absolutely any flavor of ice cream you want, whenever you want. Like Blueberry Kale. Yum.
Guys, I just love making ice cream so much. This is legit like therapy to me. Whisking those egg yolks with the sugar? Yasss!
I mean, I feel like I’m making a green smoothie here, right?? But then I remember this is so much better. It’s not a kale smoothie, it’s kale ice cream… And that is only about a billion times better.
I’m not meaning to ignore the blueberry; really I’m not. It’s just that the kale truly makes this ice cream unique; blueberry is the added bonus. A really, really delicious added bonus and one that complements the kale quite nicely.
Yes, this ice cream requires 8 hours in the freezer once it’s processed. But it’s so, so worth it.
See?
So, I know you’re dying to know what this Blueberry Kale Ice Cream like, right? Well, let’s just say I LOVED it. Of course, if you’re not a kale lover, you probably won’t really be feeling this. But the kale wasn’t actually overpowering as the sweetness from the blueberry swirl and sugar combined well. It had an Earthy taste to it… In a good way!
This will probably go down as the prettiest ice cream I’ve ever made. When is bright green ever an OK color for ice cream? When it’s 100% completely natural.
Same with blue. Even though blueberries are totally purple.
Basically, you can eat this instead of a salad. Well, maybe don’t do that. But if you happened to, I promise I won’t tell a soul.
Because I may or may not have done the same.
Hey, if I’m going to eat ice cream for dinner, it may as well have kale in it, right?
So yes, Scoop Adventures
So, I put kale in my ice cream. And now I feel like a healthier person. Kind of. Or something like that. Fine, I’m just happy. Because of this kale ice cream. And there’s something to be said for that.
What’s the most interesting flavor ice cream you’ve tried?
Kale?? In ice cream?? Yes. This Blueberry Kale Ice Cream will blow your mind and convince you that kale in ice cream is a very good idea.
- 5 large egg yolks
- 3/4 cup + 2 1/2 Tbsp granulated sugar, divided
- 2 cups heavy cream
- 3/4 cup milk
- Pinch of salt
- 1/2 cup blueberries
- 2 oz. kale, chopped into small pieces
- 1 1/2 tsp lemon juice
- 1/2 tsp lemon zest
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Whisk egg yolks with 1/4 C sugar in a medium bowl, until pale in color.
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In a medium saucepan, combine cream, milk, 3/4 cup sugar, and pinch of salt. Warm mixture over medium heat until sugar dissolves, about 3-4 minutes.
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Pour about 1/2 cup of the hot milk mixture into the bowl with the egg yolks, whisking constantly until combined. Then pour everything back into the saucepan and heat over medium-low heat, continuing to stir constantly. Continue heating until the mixture thickens enough that it coats the back of a spoon. Don’t let the mixture come to a boil.
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Pour mixture through a fine mesh sieve into a medium bowl and cool to room temperature. Cover with plastic wrap (making sure wrap touches down on liquid so skin does not form) and refrigerate the mixture for at least 4 hours, but preferably overnight.
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While mixture is cooling, make blueberry puree: Puree the blueberries and 4 teaspoons of sugar in a food processor or blender.
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Once cooled, combine 1 cup of the mixture in a blender, along with the kale, remaining 3 1/2 teaspoons sugar, lemon juice, and lemon zest. Puree until smooth. Pour back into the bowl with the remaining custard and stir.
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Pour the mixture into the base of your ice cream maker and run, according to manufacturer’s instructions.
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When ice cream is almost done churning, add half the blueberry puree. Moved ice cream to a freezer-safe container and swirl in the remaining blueberry puree. Put container in freezer and let chill for at least 8 hours before enjoying ice cream.
Full disclosure: The publisher sent me Scoop Adventures
Stunning! I want a scoop.
cooking is fun but baking is awesome to start off with when you are learning.
wow! Stunning indeed!
I have the kitchen aid ice cream maker attachment on my wedding registry… might need to buy this for ice cream season!!!
This looks so good! The most interesting ice cream I’ve ever had is olive oil with lavender shortbread from Smitten in San Francisco. Very rich, but yummy!
I LOVE the colors. Also, I went to Asheville once on a very short work trip, awesome place. Cute town and beautiful mountain backdrop
I love the vibrant colors in this! I think the most interesting ice cream flavor I’ve had is corn…which isn’t really that crazy, but it was delicious!
This looks SO good! Kale in ice cream? I would have never guessed
Who am I kidding? Kale in ice cream is probably the only way I’ll eat kale 🙂
Kale? I don’t think so, unless the flavor is buried. Blueberry? Yes!
Peanut butter coconut curry is the most unusual ice cream I’ve ever made.
whoaaaaaa! i love this. so so much. will have to try it (and have husband freak out) 🙂
This is gorgeous and seriously awesome sounding. I would love the flavors!!!
I want to yell at you “shut up!” but don’t take it the wrong way. I totally mean it as in “omg, this is amazing” way. Kale in ice cream? Be still my vegetable loving growing heart!
I have been wanting to make ice cream again and I have to admit, I’m pretty curious about this. Want to give it a try!
I’m not totally sure how I feel about this but I need to find out. Lol. It looks great at least!!
holy cow! not something I’d ever have come up with 🙂 but now i need to find out!
This is crazy. And amazing. I obviously need that cookbook. Do we think I can trick the.boy into thinking this is pistachio…just to get him to take that first bite?!
Okay I saw kale and ice cream and I thought Yuk. But ya know you might have convinced me. Lol. If nothing else the color it adds to the ice cream is divine. And with kale in it, one could use the excuse how healthy it is and relieve a lot of guilt for having seconds.
This look very nice and very very interesting. We (my family) always joke about making vegetable ice cream but I finaly found one that is a must to make.
Tnx for the idea.
You have gone so far that I am kind of into it. I totally wish we were neighbors so I could sneak over and try a bite of this one!!
Hello! What a great review of this recipe and the cookbook. I am so happy you enjoyed the Blueberry Kale Ice Cream; it is truly one of my favorites in the book. The folks at The Hop are so nice, you should definitely visit if you get the chance (and give them a medal;). Enjoy making other flavors (don’t save the fennel ice cream for the winter, its awesome.