{"id":1937,"date":"2021-07-20T11:57:52","date_gmt":"2021-07-20T11:57:52","guid":{"rendered":"https:\/\/maikaionline.com\/blog\/?p=1937"},"modified":"2022-03-24T19:51:33","modified_gmt":"2022-03-24T19:51:33","slug":"spirulina-stracciatella-ice-cream","status":"publish","type":"post","link":"https:\/\/maikaionline.com\/blog\/en\/spirulina-stracciatella-ice-cream\/","title":{"rendered":"Spirulina stracciatella ice cream"},"content":{"rendered":"\n

Sandra Galv\u00e9 (@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.<\/p>\n\n\n\n

Would you like to try it?<\/p>\n\n\n

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Spirulina stracciatella ice cream<\/h2>Receta de Maikai<\/span><\/div>

Ingredients<\/h3>
  • INGREDIENTS (CONE)<\/strong><\/li>
  • <\/span>

    75g ground almonds<\/span><\/p><\/li>

  • <\/span>

    3 heaped tablespoons of cassava starch<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons coconut sugar<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons of ground flax (hydrated in 6 tablespoons of water)<\/span><\/p><\/li>

  • <\/span>

    150ml vegetable drink<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons coconut oil<\/span><\/p><\/li>

  • INGREDIENTS (ICE CREAM)<\/strong><\/li>
  • <\/span>

    400ml coconut milk <\/span><\/p><\/li>

  • <\/span>

    3 tablespoons agave syrup<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons kuzu<\/span><\/p><\/li>

  • <\/span>

    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).<\/span><\/p><\/li>

  • <\/span>

    4 tablespoons of spirulina in crunchy branches (Microgreen Spirulina)<\/span><\/p><\/li><\/ul><\/div>

    Instructions<\/h3>
    • INSTRUCTIONS (CONE)<\/strong><\/li>
    • Grind everything until you have a thick cream.<\/li>
    • Place a tablespoonful in the centre of the hot waffle iron (or on a griddle, although it requires a little more technique).<\/li>
    • Close and cook for 3-4 minutes. Remove the biscuit, cut with a square cookie cutter and let it cool on a wire rack.<\/li>
    • INSTRUCTIONS (ICE CREAM)<\/strong><\/li>
    • Mash everything (except the spirulina), bring to a gentle boil until slightly thickened.<\/li>
    • Pour into the mould, add the spirulina and mix well.<\/li>
    • Freeze for at least 6 hours.<\/li>
    • Cut a piece of ice cream and place between two wafers.<\/li><\/ul><\/div>