This Mushroom Ice Cream recipe is the perfect sweet, creamy, and nutrient dense summer treat. It's loaded with 7 different adaptogenic mushrooms, and heirloom cacao which work together to create the perfect rich chocolate plant based ice cream. This recipe is raw vegan, gluten-free, refined sugar-free, oil-free, and whole foods plant based.
Begin by pitting the dates and adding them to a large bowl with the raw cashews. Cover completely with water and place in the fridge to soak for a couple hours (overnight it best).
Once the dates have softened, strain the mixture and add to your blender*. Add the remaining mushroom ice cream ingredients and blend on high for a full minute, or until silky smooth. You want to be sure that there are no bumps.
Next, pour the mixture into your ice cream machine and churn for 30-45 minutes, or until the ice cream sticks to the paddle.
You can either enjoy the ice cream immediately as soft serve, or freeze for about 4 hours and scoop and serve. Top with cacao nibs and chocolate syrup, and enjoy!!
Notes
You can save the water that the dates and cashews were soaking in and add it to all kinds of things - smoothies, oatmeal, etc. It's super sweet and contains some trace minerals.