Presentation
An ice cream made with donkey milk, a milk similar to human milk and free from the allergenic properties of cow milk proteins, mixed with spirulina, banana or plant-based cream, and sweetened with stevia.

Ingredients

• 5 g of spirulina
• 290 g of donkey milk
• 550 g of water
• 2 bananas or 200 g of plant-based cream

Preparation

1. In a bowl, mix the spirulina with the water.
2. Add the donkey milk and stir.
3. Add the blended banana or plant-based cream and mix well.
4. Transfer the mixture to an ice cream maker.
5. Churn until the desired consistency is reached.
6. If you prefer, pour the ice cream into molds with sticks and place them in the freezer for at least an hour before enjoying.
7. If you don’t have an ice cream maker, place the mixture in a container in the freezer, stirring occasionally.

Allergens

• Spirulina: Avoid in case of allergies to algae or fish. It has potential health benefits, such as boosting the immune system.
• Banana: Possible individual intolerance and cross-reaction to latex allergy.

Notes

• Spirulina: A superfood algae, rich in vitamins and minerals, with a positive effect on immune system functioning.
• The product should be prepared under strict hygiene conditions as it is not subjected to heat treatment.
• For donkey milk, use pasteurized liquid or reconstituted freeze-dried pasteurized donkey milk at 10% (10 g of freeze-dried milk + 90 ml of water), reconstituted according to the manufacturer’s instructions.
• Can be sweetened alternatively with erythritol.

Safety / Intended Use
– Recommended for conditions like anorexia, mucositis, xerostomia (dry mouth), and dysphagia.
– Do not administer in cases of diarrhea.

– The ice cream should be prepared in strict hygienic conditions since it is not subjected to heat treatment before consumption.