Recently I teamed up with one of my favourite online superfood health stores – Indigo Herbs. They specialise in unique, ethical, and premium quality; superfoods, wholefoods, adaptogens, medicinal herbs, and loose teas. I’ve been buying their products since I first started blogging and still purchase their products frequently. I was given free reign over the ingredients I wanted to choose and the recipe I wanted to make which was so exciting for me as I hate restrictions but it’s also kind of nice to have that much trust handed over to me. I’ve been a huge medicinal mushroom fan for a long time and I really wanted to incorporate them into a dessert. I decided to make Salted Caramel Magnums and infused the silky smooth salted caramel dairy-free ice cream with one of my favourite mushrooms – Lion’s Mane.
Thick, crisp raw dark chocolate enrobes a gorgeously silky smooth salted caramel ice cream. Infused with supercharged Lion’s Mane mushroom these Salted Caramel Magnums will elevate your mind, body, and soul, and of course, your taste buds!
Lion’s Mane (a.k.a. Hericium Erinaceus) is an edible medicinal mushroom belonging to the tooth fungus group (and no I don’t know what that is either!) and is native to Asia, Europe, and North America. It is given its name due to its unusual appearance – it looks somewhat hair like – a bit like a beard or an actual lion’s mane, and it’s long tendril looking spines cascade down in large clumps, usually on hardwood trees. It also has a lot of other names, my favourite one being ‘Monkey’s Head’ which I think sounds far cuter, but, that’s just me.
It’s rare to be able to buy fresh Lion’s Mane in the UK but thankfully Indigo Herbs sell it in powdered form because they’re amazing. They use minimal processes – they simply pop the fresh Lion’s mane in a fancy sealed vacuumed dehumidifier in order to get rid of the moisture and once dry they grate through a fine mesh sieve to create the powder. And that’s it! No nasty high temperatures, no extra ingredients, just pure Lion’s Mane. You don’t have to make fancy recipes to reap the benefits – you can simply pop into hot water for a quick tea, or add to your favourite smoothie or shake. I find that Lion’s Mane is one of the mildest tasting medicinal mushrooms and so it can pretty much be used with anything.
The Magnum lollies themselves are so easy to make – the ice cream is no churn so you just pour into the moulds, freeze, and then dip in your raw chocolate shell so don’t be put off by the prep time as it is largely all due to freezing and waiting for the lollies to set. The end result tastes beautiful and the textures are just spot on – the perfect balance of crunch and melty, dreamy yumminess. I’ve linked to all of the ingredients that I used from Indigo Herbs in case you’re a little curious. But anyway, rather than just wittering on about how amazing these magnums are (which they soooooo are by the way) I thought I’d share with you some of the amazing health benefits of Lion’s Mane mushroom below:
- Reduces inflammation and oxidative stress – Lion’s Mane contains lots of super powerful anti-inflammatory and antioxidant compounds that can help combat modern day illnesses and autoimmune diseases. These very same compounds can also delay the ageing process.
- Boosts immune function – it does this by protecting the body from various bacteria, viruses, and other disease-causing pathogens. This could be because of the beneficial changes that happen within the gut bacteria.
- Improves memory function – Lion’s Mane contains the two compounds hericenones and erinacines which stimulate the growth of brain cells. Studies have found that this could prevent and help those suffering from Dementia or Alzheimer’s Disease.
- Improve mental health – as Lion’s Mane contains anti-inflammatory compounds it can help to relieve symptoms of mild depression and anxiety. Studies were found to reduce the symptoms of anxiety and depression in mice.
- Improves digestive health – Lion’s Mane inhibits the growth of H. pylori, protecting the stomach lining from damage which can prevent ulcers from forming in the digestive tract and reduce inflammation, thus preventing tissue damage in other areas of the intestines. This could also help to treat IBD, ulcerative colitis, and Crohn’s disease.
- Improve heart health and reduce the risk of heart disease – studies have found that lion’s mane improves fat metabolism and lowers triglyceride levels. It lowers your LDL (bad) cholesterol and increases the HDL (good) cholesterol. It can also prevent the oxidation of cholesterol in the bloodstream, preventing the cholesterol molecules from attaching to the walls of arteries, causing them to harden thus increasing the risk of heart attacks and strokes. The compound hericenone B has also been found to decrease the rate of blood clotting.
- Helps to lower blood sugar and manage diabetic symptoms – Lion’s Mane lowers blood sugars by blocking the activity of the enzyme alpha-glucosidase, this breaks down carbs in the small intestine resulting in lower blood sugar levels.
So, now you can see why I’m always so hyped about medicinal mushrooms and other adaptogenic herbs! Truly amazing. Without further ado, here is the utterly scrumptious recipe for my Salted Caramel Magnums with Lion’s Mane (of course!).
Looking for more mouthwatering icy treats? Why not try my Matcha Caramel Magnums or Healthy Strawberry Split Lollies? Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!
- 125g/1 cup organic cashews (soaked in water for 4 hours)
- ⅔ cup organic raw virgin coconut oil (melted)
- 20g Indigo Herbs organic cacao butter (melted)
- ¼ cup Indigo Herbs organic coconut blossom nectar syrup
- 3 tbsp Indigo Herbs organic coconut sugar
- 3 tbsp Indigo Herbs organic lucuma powder
- 1.5-2 tbsp Indigo Herbs Lion's Mane mushroom powder
- ½-1 tsp Madagascan vanilla powder or 1 tbsp vanilla extract
- 1 tsp sea salt
- ½ cup plus 3 tbsp cashew milk (or other milk of choice)
- Drain and rinse your cashews thoroughly. Place all of the ingredients for the salted caramel ice cream, except for the milk, into the bowl of your food processor and pulse a few times before scraping down the sides. Blend until smooth. Repeat the process of scraping down the sides and blending until you reach a super smooth consistency. Add the milk and blend, repeating the process again.
- Get your mini magnum ice cream mould(s) and place in the lolly sticks. Place the mould onto a baking tray and pour in your ice cream mixture. Leave to set completely in the freezer before removing from the moulds. To remove from the mould pull the outer edges of the mould to loosen the lollies then gently push the lolly upward then push the stick upward to slide the lolly out. Place onto a tray or in a box lined with non-stick paper until ready to dip. If using 1 mould repeat the process a further 3 times until all of your mixture is used up.
- Using a milling blade and a bullet style blender powder up your coconut sugar. Melt your remaining chocolate ingredients over a bain-marie and whisk together until fully combined. Leave to cool then return to the bullet blender and blend once more until smooth. Pour the chocolate into a jar with an opening that is large enough for the lolly to pass through and cool to room temperature. Be sure to give the chocolate a stir every now and then.
- Remove the lollies from the freezer and dip one by one into the chocolate. To create a thick shell be sure to continuously dip the lolly into the mixture leaving 30 seconds between dips. Allow the excess to drip then turn the lolly upright so that the last drip will fall to the back of the lolly. Once the lolly looks slightly matte place onto a silicone mat until set. Repeat for all lollies then return the freezer for 15 minutes before serving. Store frozen or enjoy refrigerated as a chocolate coated mousse lolly.
Additional equipment required: 3 x mini magnum silicone ice cream moulds with mini lolly sticks or standard ice cream with standard sized lolly sticks. If using a standard mould this will make 6 large magnums.
All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.
Disclaimer: Please note that this is a sponsored post. This means that I was sent free products and compensated in return for an amazing review. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.