Blend the cashews, coconut cream, coconut milk, 1/2 cup water, porcini powder and salt until smooth.

** Add the dried mushroom powder little by little, until you achieve the intensity you're after.

Pour the mixture into a saucepan.

Add the sugar to saucepan and stir over low heat until the sugar has dissolved.

Add the cornstarch to the remaining cup of water and whisk until dissolved.

Then slowly add the cornstarch mixture to the saucepan, making sure to whisk the whole time, until the mixture comes to a gentle boil.

Pour the mixture into a bowl, cover with cling wrap, cool to room temperature.

Then churn in an ice cream machine according to its manual instructions.

Transfer to an airtight container and freeze.