Porcini-Chocolate Ice cream

Porcini Chocolate ice cream
Recently one of my good friends hosted an amazing pop-up dinner where mushrooms were the star ingredient and featured in every course. Yes, including the dessert! I would never have thought it could work but Karoline’s Porcini – Chocolate ice cream is definitely one of the best ice creams I’ve ever tasted! Rich and creamy with the slightest hint of mushrooms. Plus it’s dairy free.

Hop down for the recipe below and keep up to date with Karoline over on Instagram and Facebook. She hosts Flavamingo pop-up dinners in Berlin and Cape Town.

Porcini Chocolate ice cream

Porcini-Chocolate Icecream
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Ingredients
  1. 3/4 cup raw cashew nuts
  2. 1 cup coconut cream
  3. 1/2 cup coconut milk
  4. 1 1/2 cup water
  5. 12 tsp porcini powder
  6. 2/3 cup cocoa powder
  7. 1/4 tsp salt
  8. 1/2 cup sugar
  9. 2 1/2 tbsp cornstarch
Instructions
  1. Blend the cashews, coconut cream, coconut milk, 1/2 cup water, porcini powder and salt until smooth.
  2. ** Add the dried mushroom powder little by little, until you achieve the intensity you're after.
  3. Pour the mixture into a saucepan.
  4. Add the sugar to saucepan and stir over low heat until the sugar has dissolved.
  5. Add the cornstarch to the remaining cup of water and whisk until dissolved.
  6. Then slowly add the cornstarch mixture to the saucepan, making sure to whisk the whole time, until the mixture comes to a gentle boil.
  7. Pour the mixture into a bowl, cover with cling wrap, cool to room temperature.
  8. Then churn in an ice cream machine according to its manual instructions.
  9. Transfer to an airtight container and freeze.
Notes
  1. To make Porcini powder: grind dried porcini mushrooms in a coffee grinder or something similar.
Lanalou Style http://lanaloustyle.com/

Image credits: MagPie Photography


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