Written by contributor Felicia Clark of A Simply Raw Life.
I am seriously on a natural, homemade ice cream kick and when Jen mentioned that she saw a kale blueberry ice cream on one of her vacations to the Carolinas, we thought, “Yes! We have to make that.” I love these ice cream recipes because they are so ridiculously easy and good for you. I have no guilt what so ever feeding this to my little man. I think you will agree once you have tried it too.
I love this recipe also because it is not only dairy free, but it is packed with nutrients and does not require an ice cream maker. I think I will be making this as a smoothie next week. I couldn't resist trying it before I chilled it in the freezer, and it was A-MAZING!
- 1 cup almond milk
- 2 large frozen bananas cut into pieces
- 2 large stalks of kale (deveined and chopped)
- 1 cup fresh blueberries
- 2 dates (pitted)
- 1 teaspoon vanilla extract
- Place the the almond milk and kale into your high speed blender and blend until the kale is blended in well with the milk. Then add all of the other ingredients and blend well until the mixture is like a thick smoothie.
- Pour the mixture in a plastic container or like me, into a 9×13 dish if you want to nice dish to serve it in. Then chill the mixture in the freezer for 2-3 hours until firm.
- Now the ice cream is ready to serve! Store the ice cream in the freezer. This treat is best served the same day but can be stored in a the freezer for a few days. You may have to let it sit at room tempurature slightly before you can sccop it once the ice cream has been in the freezer over night.
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What’s your favorite ice cream flavor or combination? Give us some more inspiration on some new fun and healthy ingredients!