6-8 ounces Fresh shittake mushrooms
1 1/2 tsp vallina extract
1/2 cup Pureed medjool dates @ 12-15 dates
2 tablespoons plant based butter
1 pinch sea salt
1-1/2 cups of unsweetened plant based milk (I used cashew in this recipe)
Directions
Simmer the mushrooms in two cups of fresh water with vanilla extract for 15 minutes. In the meantime, remove the pits of 12 to 15 large medjool dates. Soak dates for 10 minutes in a 1/2 cup warm water. Next, place dates and soaked water in blender and pureed until smooth and creamy. Pour in bowl and set to the side.
Remove mushrooms from heat. Drain the mushrooms well. Put mushrooms in blender. Add in the a 1/2 cup pureed dates, plant based butter, sea salt and only 1 cup of the plant based milk. You will use the remaining milk towards the end of this recipe.
Pour mixture in a freezer proof bowl or pan
Cut ice cream into chucks Pour in the remaining milk 1 to 2 tablespoons at a time. Blend on high speed. You are looking for a creamy ice cream texture. Scoop into small bowls and enjoy as soft serve or place back in freezer until hard
