For the ice-cream:
400 g of Bio Rice Drink Natural
100 g of Bio Rice Cooking Cream
60 g of agave syrup
30 g of unsweetened cornflakes
For the banana crumble:
70 g of dried bananas
50 g of sugar-free cornflakes
30 g of candied ginger
200 g of fresh strawberries
Combine the Rice Drink Natural and the Rice Cooking Cream in a small saucepan. Bring to about 70 degrees, turn off the heat and add the cornflakes. Wait between 10 to 15 minutes, filter the mixture and put the liquid in the ice-cream maker. Otherwise freeze it in a small container, cut it into pieces and blend it in a powerful blender until you get a creamy consistency.
For the crumble, blend the bananas, the candied ginger and the cornflakes in a blender. Toast the crumble in a frying pan for a few minutes until it’s very crispy and leave it cool down.
Blend the fresh strawberries until you get a smooth and uniform coulis.
Serve the ice cream in cups with a few spoonfuls of strawberry coulis and plenty of crumble.