Vegan Chocolate Mint Chip Ice Cream

As if the holidays themselves weren't bad enough, my ice cream maker has been overdrive over the last few weeks.

I've spend hours at the gym and logged many miles in my running shoes.

Just so I can eat and make way too much ice cream.

My most recent attempts?

You might call it unusual. Peculiar.

Some may even call it disgusting.

But no joke? I call it delicious.

Mint Chip with Kale Ice Cream

photo by Jessica Y.

Minty. Delicious. And totally vegan.

    4 or 5 cups of fresh kale
    1 cup vanilla soymilk
    1 block of silken firm tofu (12.3 oz)
    1/2 cup sugar
    1 teaspoon mint extract
    1/4 cup mild flavored oil (vegetable is fine)
    1/2 cup vegan chocolate chips

1. Rinse kale leaves and squeeze dry.  Tear them into bite sized chunks and put into blender.

2. Pour soymilk into blender and blend the mixture until smooth and green.

3. Add tofu and sugar to mixture in blender then blend until smooth.

4. Add mint extract and oil then again blend until smooth.

5. Taste your mixture and add additional sugar and/or mint in small increments to suit your taste. Then blend again.

6. Chill mixture until you're ready to freeze it.

7. Pour mixture into your ice cream maker and make ice cream via your machines instructions.

8. Add chocolate chips when the mixture is about slushy consistency. (I use a bowl that's stored in the freezer and added chocolate chips about 10 minutes into mixing process)

9. When it's the desired consistency, scoop into a bowl and enjoy!!