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Porcini-Chocolate Ice Cream

Recipes | March 2, 2017 | By


Karoline Kristen


  • 3/4 cup raw cashew nuts
  • 1 cup coconut cream
  • 1/2 cup coconut milk
  • 1 1/2 cup water
  • 12 tsp porcini powder
  • 2/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 2 1/2 tbsp cornstarch


  • 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.


To make Porcini powder: grind dried porcini mushrooms in a coffee grinder or something similar.
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