Servings:
6
Prep time:
30
INGREDIENTS
- - 800 g quinoa milk
- - 65 g Maple syrup
- - 70 g cocoa powder
- - 40 g inulin
- - 25 g raspberries
- - 5 g carob seed flour
- - 4 g kuzu
INSTRUCTIONS
- Gather the quinoa milk, the inulin and the carob seed flour into the blender's immersion beaker, then blend to avoid lumps.
- Incorporate maple syrup, cocoa, raspberries and kuzu, using whips. Finally, blend again to obtain a homogeneous mixture.
- Place half of the smoothie in the ice cream maker: after about twenty minutes the ice cream will be ready. At this point you can prepare the remaining ice cream or refrigerate the remaining base (but use it within 3 days, frulling it before turning it into ice cream).
- Distribute the ice cream in the cups, decorating with some raspberries.
