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Kale Cookies n Cream | Great Performances


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Kale Cookies n Cream
by Suzannah Schneider, Sustainability Connector

Image © Peace Love Kale


1 can Coconut milk

1 1/2 cups Soy milk

10 grams Kale leaves

3/4 cup Agave or honey

3 T Canola oil

Seeds of 1 Vanilla bean

1/8 tsp. Salt

3/4 tsp. Xanthan or guar gum

1 cup Oreos


1. In a blender, combine the coconut milk, milk, kale, agave or honey, oil, vanilla, salt, and xanthan gum in a blender. Chill in the refrigerator for three hours. Once the ice cream base is chilled, prepare in an ice cream maker according to manufacturer’s instructions.

2. Once ice cream is done in the machine, fold in cookie crumbles and store in freezer.

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