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Pistachio-Shiitake Ice cream


1 can of coconut milk (as high % fat as possible)

Pistachio butter (or any other nut butter)

Maple syrup (or any other liquid sweetener)

Optional: *ilovemybody* shiitake elixir (or any other mushroom elixir)


This recipe is more of a guideline without exact measurements. Taste after each step and adjust as desired.

1. Put 1 can of coconut milk in the fridge overnight. Next day open the can and scoop out only the thick cream.

2. Add the coconut cream to a blender, along with your nut butter of choice and liquid sweetener. Blend until smooth and taste - adjust sweetness as desired. The consistency should be rather creamy but not too thick. If it’s very thick, add a bit of the coconut water from the can.

If using any mushroom elixirs, you can also add at this stage and mix in.

3. Next step pour in the mould and freeze for 1-2 hours until solid.




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