Chemotherapeutic Ice Cream?
For the May Conscious Eating Niagara potluck I’m bringing ice cream made in my shnazzy new machine. I had planned to make something chocolaty, maybe with caramel or cherries again, but when I started to make the base and added in the pure vanilla bean powder it was too delicious so I left well enough alone.
The secret ingredient? Instead of using plain water for this recipe, I decided to give it superfood properties and used the tonic made with Chaga mushroom powder instead! Don’t worry, Chaga does not give off even a hint of mushroom. It has an earthy tea-like quality too it that’s very subtle and it worked perfectly with the vanilla bean. And now this ice cream has chemotherapeutic properties. How cool is that?
If you’re not familiar with chaga, it’s a fabulous superfood. Here is what my friend Lee at Truly Organic Food has to say about chaga:
“The chaga mushroom is well known for its full spectrum of immune stimulating phytochemicals. It is also high in betulin or betulinic acid which is a chemotherapeutic agent, which is why the pharmaceutical industry is interested in it and is currently doing many tests on it’s constituents. Chaga is best consumed in it’s natural stated as a tea tonic, that has had time to brew over 20 hours.”<
I made this ice cream in a much larger quantity for the potluck, but here would be the recipe for a basic recipe:
- 1/4 cup raisins, soaked in water until plump
- 2 cup chaga tonic liquid (or purified water)
- 2 cups raw cashews, soaked for about 4 hours
- 1 cup raw agave (coconut syrup or maple syrup would also be nice)
- 1/4 tsp pure vanilla bean
- pinch of Himalayan salt
- Blend your soaked cashews first with only some of the liquid to ensure that the mixture is smooth. Then add the rest of the ingredients.
- Refrigerate for at least 4 hours so that the mixture is cold before using your ice cream maker. I recommend over night.
- Follow the manufacturer’s directions for your ice cream machine and enjoy!