Sandra Galvé (@soclasandra) offers us this new recipe: stracciatella ice cream with spirulina on a stick, with gluten-free and super-crunchy wafer, ideal for hot summer afternoons. A very easy, quick recipe for the whole family.
Would you like to try it?
Spirulina stracciatella ice cream
Ingredients
- INGREDIENTS (CONE)
75g ground almonds
3 heaped tablespoons of cassava starch
2 tablespoons coconut sugar
2 tablespoons of ground flax (hydrated in 6 tablespoons of water)
150ml vegetable drink
2 tablespoons coconut oil
- INGREDIENTS (ICE CREAM)
400ml coconut milk
3 tablespoons agave syrup
2 tablespoons kuzu
1 tablespoon xanthan gum (so it doesn’t crystallise). If not, use the 6-hour freezing technique, crushed every half hour for the first three hours).
4 tablespoons of spirulina in crunchy branches (Microgreen Spirulina)
Instructions
- INSTRUCTIONS (CONE)
- Grind everything until you have a thick cream.
- Place a tablespoonful in the centre of the hot waffle iron (or on a griddle, although it requires a little more technique).
- Close and cook for 3-4 minutes. Remove the biscuit, cut with a square cookie cutter and let it cool on a wire rack.
- INSTRUCTIONS (ICE CREAM)
- Mash everything (except the spirulina), bring to a gentle boil until slightly thickened.
- Pour into the mould, add the spirulina and mix well.
- Freeze for at least 6 hours.
- Cut a piece of ice cream and place between two wafers.
Buy spirulina
Remember that if you need to buy crunchy spirulina for this or other recipes, you can get it in our online shop.
