Mexican Chocolate Chaga Ice Cream
Whew. That's a name!
My exploration into the magic of the Chaga mushroom continues. If you want more information on the healing powers of chaga, check out my Chaga Latte post.
When I started testing this recipe, it started off as a Mexican hot chocolate. It was really yummy, but I live in South Texas and it's already ice cream season. Maybe this fall I'll post the hot chocolate recipe.
This ice cream recipe packs an unexpected veggie surprise...Sweet Potato! Who knew that potatoes in ice cream could be such a winning combination? I first saw a recipe like this from my hero, The Detoxinista. Her recipes are always a hit and super easy to make. I highly encourage you to check her out! Here's my spin on one of her recipes:
1 cup of white sweet potato (or orange if you can't find white)
1 can of coconut milk
1/2 cup maple syrup
1/4 cup of cocoa powder
1 tablespoon chaga mushroom powder
1 teaspoon vanilla extract, alcohol free
1 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Combine all ingredients in a high speed blender until smooth and creamy. Pour ice cream base into an ice cream maker and let it run for at least thirty minutes. After the ice cream is the consistency of soft serve, pour into a freezer safe container and freeze for at least an hour. Serve with a few sprinkles of coconut flakes or extra cocoa powder, cinnamon, or cayenne if you like it spicy! Enjoy!