Sneak in some veggies in this delicious chocolate peppermint ice cream!
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
30g
frozen kale, thawed, squeezed dry
100g
dark brown sugar
240 ml
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
70g
heavy cream
8
striped peppermint candies, roughly chopped
1/2 cup
frozen kale, thawed, squeezed dry
1/2 cup
dark brown sugar
1 cup
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
1/3 cup
heavy cream
8
striped peppermint candies, roughly chopped
Utensils
Blender
Step 1
In a blender pitcher, add kale, sugar, milk, extract, and cocoa powder. Blend on high until mixture is completely smooth, 60 seconds.
Step 2
Pour base into an empty CREAMi™ Pint. Add heavy cream and whisk until well combined. Place storage lid on pint and freeze for 24 hours.
Step 3
Remove pint from freezer and remove lid from pint. Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 4
Select ICE CREAM.
Step 5
With a spoon, create a 1 1/2-inch wide hole that reaches the bottom of the pint. Add chopped peppermint candy pieces to the hole and process again using the MIX-IN program.
Step 6
When processing is complete, remove ice cream from pint and serve immediately.
In a blender pitcher, add kale, sugar, milk, extract, and cocoa powder. Blend on high until mixture is completely smooth, 60 seconds.
30g
frozen kale, thawed, squeezed dry
100g
dark brown sugar
240 ml
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
70g
heavy cream
8
striped peppermint candies, roughly chopped
1/2 cup
frozen kale, thawed, squeezed dry
1/2 cup
dark brown sugar
1 cup
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
1/3 cup
heavy cream
8
striped peppermint candies, roughly chopped
Step 2 of 6
Pour base into an empty CREAMi™ Pint. Add heavy cream and whisk until well combined. Place storage lid on pint and freeze for 24 hours.
30g
frozen kale, thawed, squeezed dry
100g
dark brown sugar
240 ml
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
70g
heavy cream
8
striped peppermint candies, roughly chopped
1/2 cup
frozen kale, thawed, squeezed dry
1/2 cup
dark brown sugar
1 cup
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
1/3 cup
heavy cream
8
striped peppermint candies, roughly chopped
Step 3 of 6
Remove pint from freezer and remove lid from pint. Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
30g
frozen kale, thawed, squeezed dry
100g
dark brown sugar
240 ml
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
70g
heavy cream
8
striped peppermint candies, roughly chopped
1/2 cup
frozen kale, thawed, squeezed dry
1/2 cup
dark brown sugar
1 cup
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
1/3 cup
heavy cream
8
striped peppermint candies, roughly chopped
Step 4 of 6
Select ICE CREAM.
30g
frozen kale, thawed, squeezed dry
100g
dark brown sugar
240 ml
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
70g
heavy cream
8
striped peppermint candies, roughly chopped
1/2 cup
frozen kale, thawed, squeezed dry
1/2 cup
dark brown sugar
1 cup
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
1/3 cup
heavy cream
8
striped peppermint candies, roughly chopped
Step 5 of 6
With a spoon, create a 1 1/2-inch wide hole that reaches the bottom of the pint. Add chopped peppermint candy pieces to the hole and process again using the MIX-IN program.
30g
frozen kale, thawed, squeezed dry
100g
dark brown sugar
240 ml
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
70g
heavy cream
8
striped peppermint candies, roughly chopped
1/2 cup
frozen kale, thawed, squeezed dry
1/2 cup
dark brown sugar
1 cup
whole milk
1 teaspoon
peppermint extract
3 tablespoons
dark cocoa powder
1/3 cup
heavy cream
8
striped peppermint candies, roughly chopped
Step 6 of 6
When processing is complete, remove ice cream from pint and serve immediately.
