Spirulina Ice Cream Recipe {Gluten-Free, Vegan}
This spirulina ice cream recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam inspires others with her passion for healthy eating, and shares delicious recipes on her website, Eat Good 4 Life.
This spirulina ice cream recipe is so creamy and delicious that even my kids devoured it without asking questions. I love that my family can get a protein and antioxidant boost from nourishing ingredients like spirulina, while satisfying a sweet craving. No ice cream maker required! The recipe uses coconut milk, so it’s also a perfect treat for anyone following gluten-free or vegan diets.
Spirulina is hailed as a superfood because it is truly a treasure trove of nutrients. Considered a complete protein, spirulina contains all 9 essential amino acids that our bodies need on a daily basis. These essential amino acids must be obtained through food since we cannot synthesize them ourselves. Spirulina is 55-77% protein by weight, which is even higher than that of meat or soy. A small one-ounce serving of spirulina powder provides a whopping 16 grams of protein per serving. Plus, spirulina’s cell walls have no cellulose, making it easy for our bodies to digest the protein.
Aside from being a protein powerhouse, spirulina is also rich in antioxidants, minerals and other nutrients. It’s a rare source of an essential fatty acid known as gamma linolenic acid, which has anti-inflammatory properties. Research suggests that spirulina may help lower cholesterol, lower blood pressure, and regulate blood sugar levels. Spirulina is also loaded with antioxidants, the protective compounds that fight free radicals linked to heart disease and other illnesses. The powder has four times the antioxidant concentration of blueberries. It’s also a highly bioavailable source of iron: the mineral that helps the body make oxygen-rich red blood cells. A serving of spirulina provides over 40 percent of the daily recommended intake for iron.
Now that we’ve delved into the health benefits of this mighty superfood, I’d also like to mention it’s easy to add to your diet in more ways than one. This spirulina ice cream could easily be my favorite way to use it, but you can also mix the powder in smoothies, salad dressings, or even guacamole. Sprinkling ½ a teaspoon over your morning bowl of oatmeal will provide a nice health kick without affecting taste.
For a nourishing vegan ice cream treat, I used coconut milk. Rich in healthy fats and antioxidants, coconut milk is a great dairy-free alternative to the heavy cream used in traditional ice cream recipes. The lauric acid content may help boost metabolism and support the immune system. The fatty acids are also wonderful nutrients for the skin and hair. Coconut milk imparts a rich and creamy flavor to the ice cream that is irresistible.
I sprinkled the ice cream with cacao nibs right before serving for a delicious chocolate crunch. Cacao nibs are basically chocolate in its purest form, before any sugar or cream is added. That means it’s full of antioxidants and minerals like iron and magnesium. I love the natural green color the spirulina gave to the ice cream. Next time, I’ll consider adding some mint for a mint chocolate version.
If you’d like, you can also use the recipe to make ice pops instead of ice cream. Just add some nut milk to make the mixture less thick. My kids absolutely love ice pops so I always try to keep some natural frozen treats in the freezer, and this recipe would work well for making those.
I hope you get to make this unique gluten-free and vegan spirulina ice cream recipe. It is delicious, refreshing and I think everyone will be pleased with the flavor.
Ingredients
- 14 oz full fat coconut milk
- 1/4 cup agave syrup or maple syrup
- 1 tsp spirulina
- 1 tbsp cacao nibs
Instructions
- In a blender, mix all the ingredients except the cacao nibs. If you don’t have a blender you can use a wire whisk to combine the ingredients.
- Transfer the mixture to a bowl. Cover it and place it in the freezer for at least 3-4 hours. Before serving let the mixture thaw for 20 minutes to be able to scoop it out with a medium to large cookie scoop.
- Sprinkle some cacao nibs on top before serving.
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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
17 Responses to “Spirulina Ice Cream Recipe {Gluten-Free, Vegan}”
First I would like to thank you for the nutritional guidelines on most of your recipes. It makes it easier to decide if I have made a wise choice or have to modify diet somewhere else that day. I had forgot how good spirolena was for you now want to incorporate somewhere in my day (I don’t drink smoothies or protine shakes) .
Could you use a lower fat alternative than coconut milk or would it change the chemical properties too much?How much protine is in a serving? Yep following lower fat, low kcal, high protine diet. 30/30/40. Not eliminating anything in my diet just less of it and more protine. Lost 92 lbs in 16 months with 36 to goal.
Hi Wendy – Thanks for stopping by! We’re glad you’re enjoying the recipes. Unfortunately, the recipe wouldn’t work as well using an alternative such as almond milk or soy milk, because the ice cream needs the creamy consistency from the coconut milk. There are 3.1 grams of protein per serving, but you can increase the protein content by adding more spirulina.
Almond milk and half a banana frozen instead of the coconut milk makes a delicious non-dairy ice cream.
Thanks for sharing, Robert! We’ll have to try that 🙂
I always have these ingredients on hand, so will have to try it real soon.
Okay to use organic chocolate chips, instead of cacao nips?
Hi TW – Yes, you can certainly use organic chocolate chips as a substitute for the cacao nibs! 🙂
I have never tried spirulinia or even knew what it was for. Now I know. I will have to try this receipe & use it in my morning smothies. Can you add it to foods you’re cooking, or is it only good in raw foods. What are others this can be used for?
Hi Renee – We’re glad to hear that! You can use spirulina in your cooking, but as with all fresh vegetables, it may reduce the nutritional content. We love using spirulina in smoothies (as you suggested), in salad dressing, and guacamole dip. You can also sprinkle it over soups once they have finished cooking.
delicious vegan Ice cream I love it! Thank you for share the recipe!
Thanks for stopping by, Edward! Glad you like it 🙂
I’ll be bringing the ice cream to the holiday dinners this year! This is a great and ssshhh “good for you” treat! Thank you for sharing! Happy Holidays! KA
Hi KA – We’re happy you found a healthy treat recipe for holiday dinners! Enjoy, and Happy Holidays to you, too! 🙂
Thanks so much. I was wondering if the ice cream actually tasted like spirulina? It looks like mint, so I like the idea of adding mint extract. How much extract should I add?
As a gluten-free vegan, I appreciate these recipes! Keep ’em coming!
Thanks again,
Yael
Jerusalem, Israel
Hi Yael – The ice cream doesn’t taste like spirulina because it is subdued by the other flavors in the recipe. You can add 1/2 tablespoon of mint extract for the mint flavor. We hope you enjoy the mint variation!
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