Unless you spent the last few months on the Moon you must have noticed a new culinary trend – the Blue Majik spirulina. It’s everywhere! Ice cream, donuts, wedding cakes…

I use spirulina as a nutritional supplement and often add it to my smoothies, so you can imagine how intrigued I was when I saw that others were already using the blue spirulina in their recipes.

On a hot summer day ice cream is always a very good idea. For raw food lovers and vegans there is always the guilt-free “nice cream” alternative. Two or three ingredients, a blender and a fridge. This is all you need to make your own delicious dessert. 

Ingredients: 

  • 3 frozen very ripe bananas 
  • 2 Tbsp blue spirulina powder
  • 1/2 Tbsp organic vanilla extract 
  • 1/2 cup fresh blackberries, for garnish
  • 1 sliced banana, for garnish 

Method: 

  • Toss frozen bananas into a blender and whiz for a few seconds. Add spirulina and vanilla extract, and blend until all ingredients are well combined. 
  • Transfer the blue mass into a square glass container and spread it evenly. Cover the container and place it in the freezer for at least 30 minutes before serving. 
  • Remove the container from freezer. Using an ice cream scoop portion out the blue nice cream into chilled bowls. Garnish with fresh blackberries and sliced bananas and serve right away. On a hot day the ice cream will melt before your very eyes, so work quickly. Enjoy in good company! 

Tips: Best way to freeze bananas for your raw desserts and smoothies is to peel them and slice them before freezing. By all means, do not do what my husband does! He throws whole ripe bananas with peel into the freezer. They turn to stone and  it is almost  impossible to remove the peel. Use very ripe bananas for freezing if you want to skip additional sweeteners in your recipes. The more brown spots on the peel, the sweeter they are. 

Add a tiny pinch of Celtic salt to the mixture. Natural organic salt not only adds minerals to this dessert, it enhances the taste. If the ice cream is not sweet enough, add a few drops of liquid stevia. I used vanilla extract in this recipe, but decided to use vanilla bean the next time.

My first blue spirulina dessert was a success. I enjoyed the fact that it did not have the typical spirulina flavor and taste. The blue color, phycocyanin, is derived from photosynthetic compounds of the algae. The pigment complements the green chlorophyll and is believed to have anti-inflammatory properties. The price of blue spirulina will probably shock you, but give it a try if you can.

In radiant health, passionately raw – Dominique 

Dominique Allmon©2019