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+ servings
mushroom ice cream recipe

Mushroom Ice Cream

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.
5 from 28 votes
Course Dessert
Servings 6 people

Equipment

Ingredients
  

Mushroom Ice Cream:

Toppings:

Instructions
 

  • 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.
Keyword adaptogens, anima mundi, healthy vegan ice cream, mushroom ice cream
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