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 (affiliate link), I immediately bookmarked about 20 different ice cream recipes I wanted to make… But then I saw the recipe for Blueberry Kale Ice Cream. And that was that. It was decided. I seriously never make my mind up that easily. But how could I resist putting my favorite trendy vegetables into ice cream? Like I said, though, this book is packed with amazingly unique ice cream recipes. It actually contains the best ice cream of the 50 states:
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.
BLUEBERRY KALE ICE CREAM RECIPE
I tell people all the time… Do not be afraid of ice cream! If you have an ice cream maker (I highly recommend the KitchenAid ice cream attachment (affiliate link) if you already have the stand mixer) 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.
I love making ice cream so much. This is legit like therapy to me.
This is a custard-based ice cream, which means you pour some of the hot milk/cream over the egg yolks to temper them and then pour everything back into the saucepan with the rest of the milk/cream to cook it until it thickens.
It really is super easy and nothing to be afraid of!
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 ice cream will win over smoothies every single time.
Once the kale is all blended up with lemon zest, sugar, and a cup of the ice cream mixture. And add the entire thing to the bowl with the rest of the ice cream base.
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.
All you need to do is combine blueberries with some sugar and blend to combine.
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 has 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 blueberry kale salad 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 (affiliate link) is definitely my kind of book! Even if I wasn’t into cooking and making my own ice cream, I would totally want to read it if only because I want to see what the best ice cream is in each of the 50 states. But now I legit want to make a majority of them in my kitchen.
I actually almost kind of craved winter when I saw a recipe for Fennel Ice Cream with Blood Orange Sauce. But then I realized I’ve been missing the hot weather desperately and that I could hold off on that ice cream for just a little bit.
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?
If you love fun ice cream flavors, be sure to check out my Apple Pie Ice Cream and my Pumpkin Beer Ice Cream. I also really want to try this Sweet Corn Buttermilk Ice Cream from Floating Kitchen!
Blueberry Kale Ice Cream
Ingredients
- 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
Instructions
- Whisk egg yolks with 1/4 cup sugar in a medium bowl, until pale in color.
- In a medium saucepan, combine cream, milk, 1/2 cup sugar, and pinch of salt. Warm mixture over medium heat until sugar dissolves, about 3-4 minutes.
- 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.
- 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.
- While mixture is cooling, make blueberry puree: Puree the blueberries and 4 teaspoons of sugar in a food processor or blender.
- 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.
- Pour the mixture into the base of your ice cream maker and run, according to manufacturer’s instructions.
- 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.
Notes
- Recipe from Scoop Adventures (affiliate link)
Full disclosure: The publisher sent me Scoop Adventures, but as you can see here, all opinions are 100% my own. I just want to eat ice cream. And write about it.
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.
I am sitting here reading this recipe while sinfully eating directly out a quart size container of Blueberry Kale ice cream we picked up this past weekend from The Hop! I wish they weren’t so far away from us. But I gladly drive 2 1/2 hours to get my fix. I was actually planning on calling to beg if they would share this recipe with me to hold me over till I can make my monthly trip up. Now I don’t have to. Can we say Doin the Happy Dance? This is my favorite but my #2 is thier Raspberry Spinach. I swear it tasted like it had pecans in it though the girl told me there were no nuts. Sooooo good.
Hi!
So I followed the recipe to the T and it was very liquidy after I put the kale puree in it. The custard base was thick to start with. Then I put them all into the ice cream machine (had it in the freezer for 24 hours) and after 30 minutes, it just wasn’t getting that soft serve consistency. I think the ice cream was just too thin after adding the kale. Also, my ice cream is much greener than yours which is pretty but the kale was overpowering. I measured 2 oz on a scale as mentioned in the recipe. I have a cuisinart 2-quart ice cream maker, brand new, just came in the mail 2 days ago. I had my husband try the ice cream and he says there’s way too much kale. What did I do wrong? Is the recipe accurate?
Hi Veronica! It’s been a while since I made this one and it’s not my own original recipe, but I just checked the cookbook it came from and yes, it’s accurate! A couple things I’m thinking… I wonder if you used a different kind of kale? I used “common” kale, but I know other types like lacinato/dinosaur are a darker green and also a bit stronger tasting. The original recipe didn’t specify kale type, but I do think it could make a difference. 2 oz. of kale is between 3/4 cup and 1 cup (.85 cups)- does that sound like about how much you added? As I recall, it’s definitely a kale-forward tasting ice cream, but the sugar and blueberries should sweeten it up and hide some of the “kale-ness.” Kale also doesn’t have a lot of water in it so it shouldn’t have thinned out your custard mixture that much, unless maybe you washed it and it had some water remaining on it when it was added? Did you pop the ice cream back in the freezer after processing it yet? Sometimes I think my ice cream is too thin/liquidy, but after freezing more, it’s good. In my own recipes, I generally recommend 4 hours, but this recipe recommends 8 hours, so it’s likely it requires more. I hope that is helpful… If all else fails, some hot fudge on top might help 🙂