Take a trip with Mushroom Muddy Buddies. That classic chocolate-and-peanut-butter-coated childhood treat gets rocked with local PNW hazelnuts and a candied mushroom trio for the earthiest and startlingly roasty-est ice cream imaginable. It’s wildly adventurous and altogether deliciously familiar. Now it’s your churn 🙃 Make sure to tag us in your homemade scoops on social.
Mushroom Muddy Buddies
Makes about 2 pints
3 cups ice cream base, very cold (recipe follows)
1/2 cup mushroom base (recipe follows)
1 cup mushroom muddy buddies (recipe follows)
- Combine 1/2 cup of mushroom base to your ice cream base.
- Churn until the mixture has the texture of soft-serve, about 25 minutes.
- While your machine is still churning, add muddy buddies to your preference. Enjoy any leftovers as an extra treat!
- Scoop your ice cream into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream until it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store in the coldest part of your freezer (furthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
Ice Cream Base
Makes about 3 cups
½ cup granulated sugar
2 tablespoons dry milk powder
¼ teaspoon xanthan gum
2 tablespoons light corn syrup
1 ½ cups whole milk
1 ⅓ heavy cream
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
1 1/2 cups heavy cream
1/4 cup dried porcini
1/4 cup dried maitaki
1/4 cup dried candy cap
2 Tbsps honey
2 Tbsp sherry
1 Tbsp tamari
1/4 tsp salt
- Combine all the ingredients in a pot. Mix until well combined.
- Simmer on low for 30 minutes. Turn off the burner, strain, and let cool.
2 cups powdered sugar
1/4 cup chanterelle powder
1/4 cup ground hazelnuts
1 Tbsp butter
1 Tbsp coconut oil
2 Tbsp peanut butter
1/2 cup dark (or semi-sweet) chocolate chips
3 1/2 cups Crispix
- Combine powdered sugar, chanterelle powder, and ground hazelnuts and whisk until well combined. Set aside.
- Combine butter, coconut oil, peanut butter, chocolate chips in a medium saucepan. Melt over low heat until well combined.
- In a large bowl, fold chocolate mixture with Crispix and toss until fully coated.
- Add powdered sugar mix and toss until well combined.