I’m back with another Hybrid Herbs medicinal mushroom collaboration – this time with some extra delicious Double Chocolate Reishi Magnums! I’m an absolute sucker for chocolate so I can’t think of anything better than silky smooth chocolate ice cream, infused with reishi, all smothered in a chunky chocolate shell. Drool!
Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. 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 Hybrid 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.
This recipe might seem complicated but I assure you there’s nothing tricky about it. If you can operate a blender, pour things into a mould then shove them into the freeze you’re all good. For the chocolate shell all you need to do it melt down some high-quality dark chocolate and then dip. And besides, what’s a little work for the most delicious vegan ice cream in history?!
So, now that you know this recipe is super achievable for you to make, and hella delicious, let’s get down to why reishi is so hot right now. You’ve probably heard of medicinal mushrooms before, especially if you’re an avid follower of my blog, but reishi is a big favourite of mine as it can help battle insomnia, something I’m very prone to. But reishi doesn’t stop there – it is also thought to; boost the immune system, fight fatigue and depression, stabilise blood sugar, lower blood pressure, fight allergies, improve liver function, and increase good cholesterol (HDL) and lower triglycerides.
Thick, crisp dark chocolate enrobes a gorgeously silky smooth cacao and reishi infused cashew ice cream. Supercharged with Hybrid Herbs’ Reishi Spore Powder these Double Chocolate Reishi Magnums will fight fatigue and boost the immune system naturally.
I know what you’re thinking – yuck mushrooms in ice cream?! And I mean, I can’t really blame you as it does sound a bit weird. Whilst it’s true that some medicinal mushroom powders can have a strong taste, so much so that it can make consuming them a little bit of a chore, thankfully Hybrid Herbs supplements are pretty mild-tasting. They sell the most amazing reishi spore powder which practically tastes of nothing and I love adding it into pretty much everything and anything.
Rather than using the fruity body of the reishi mushroom Hybrid Herbs have used the spores (responsible for the reproduction process) and have cracked the cell walls to allow for a higher level of bioavailability (absorption). Reishi spores possess similar benefits to the whole mushroom but do have a much higher concentration of triterpenes (anti-inflammatory/microbial compounds), ganoderic acids and oils (great for liver function and cholesterol), and micro-nutrient compounds and fibres. It’s best for supporting the immune system, aiding sleep, and reducing stress.
Anyway, enough of my wittering on – without further ado here is the recipe for my most amazing Double Chocolate Reishi Magnums – enjoy!
Looking for something else magical or vibrant to eat? Why not try my Beauty Balls with Tremella Mushroom, Fermented Unicorn Zebra Cheesecake, or Medicinal Mushroom Dalgona Coffee Lemonade. 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 organic cashews (soaked in water for at least 4 hours)
- 100g coconut sugar
- 90g virgin coconut oil (melted)
- 30g cacao butter (melted)
- 30g cacao powder
- 2 tbsp agave/maple syrup or 16 drops stevia (optional)
- 1-2 tbsp Hybrid Herbs Reishi Spore Powder
- ½ tsp vanilla powder or 1 tbsp vanilla extract
- ¼ tsp sea salt
- 200ml cashew milk
- 200g dark chocolate (85% or above cacao solids)
- Drain and rinse the cashews and place into the bowl of a food processor. Add the remaining ingredients except for fro the cashew milk and dark chocolate. Process on high speed until the ingredients come together into a ball of paste.
- Add half of the milk and blend until smooth. This may take a few minutes. Add the remaining milk and blend until incorporated. You may need to scrape down the bowl of the food processor with a silicone spatula after every blend to ensure the ingredients come together.
- Place your mini magnum ice cream mould(s) on to a baking tray and place in the lolly sticks. Fill each indentation with ice cream mixture and place into the freezer. Leave to set completely before removing from the moulds. (About 2-3 hours.)
- Remove the lollies and line the baking tray with non-stick paper. Unmould the lollies and lay onto the paper then cover the tops with more non-stick paper. Place back into the freezer until ready to dip.
- Melt the chocolate over a bain-marie on a low heat then transfer to a medium-sized heatproof glass (about 300ml capacity).
- Remove the lollies from the freezer and dip each one into the chocolate, allowing the excess chocolate to drip back into the glass before placing onto the lined tray. Repeat for all lollies then return the freezer for 5 minutes before serving. Store frozen or enjoy refrigerated as a chocolate-coated mousse lolly.
Additional equipment required: 4 x mini magnum silicone ice cream moulds with mini lolly sticks or standard ice cream moulds with standard-sized lolly sticks. If using a standard mould this will make ⅞ large magnums.