Blue Spirulina Cotton Candy Ice Cream

This delightful Blue Spirulina Cotton Candy Ice Cream brings a whimsical twist to traditional ice cream with its vibrant color and light, airy sweetness. Made with rice milk, it's a refreshing and guilt-free treat that is gluten-free, dairy-free, nut-free, and soy-free. The combination of blue spirulina and cotton candy flavors creates a fun and appealing dessert that is perfect for warm days or special occasions.

Ingredients:

• 400 ml rice milk
• 100 g granulated sugar
• 1 tbsp blue spirulina powder
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum
• 50 g cotton candy (for flavor and garnish)

Instructions:

1. In a medium saucepan over medium heat, combine the rice milk and sugar. Stir until the sugar has completely dissolved.
2. Add the blue spirulina powder and vanilla extract to the mixture. Whisk until the color is evenly distributed and the mixture is smooth.
3. Sprinkle in the xanthan gum while whisking continuously to avoid clumping. Continue to whisk until the mixture thickens slightly.
4. Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 2 hours.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6. Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
7. To serve, scoop the ice cream into bowls and top with cotton candy for an extra touch of sweetness and fun.