Have we reached peak summer yet? Living inside of a proverbial oven, it’s hard to tell where summer ends and all other seasons begin. Temperatures have hit record highs starting in May, carelessly bulldozing right over spring, with no sign of stopping for fall. Most of the US experiences the hottest day of the year in July, but I have a feeling we’ll still be sweating it out for months to come. Want my advice? Dip into a creamy frozen treat to fight fire with ice.

I’m still not done churning after two ice cream cookbooks and scores of bonus recipes. Before you think I’ve run out of ideas and gone back to bland basics, take a closer look. Those aren’t just flecks of vanilla beans you see right below the surface, but tiny particles of finely ground shiitake powder as well.

Mushroom Ice Cream?!

Though typically touted for their uniquely meaty flavor that enhances savory entrees and snacks, there’s so much more shiitake mushrooms are capable of. Using Sugimoto shiitake powder eliminates the more earthy flavors and textures that turn some people off, leaving only pure, natural umami essence at your disposal. When used with a deft hand, it serves to amplify the existing flavors already at play, just like salt or sugar.

Instead of drowning out the delicate floral, buttery, inherent richness of whole vanilla beans, a pinch of shiitake powder brings them to the fore, brighter and bolder than ever. Suddenly, more nuanced notes of marshmallow, whipped cream, light caramel, pound cake, buttercream frosting, and custard can emerge, uplifted by the strength of free glutamate.

Ideas and Adaptations

Like any good vanilla ice cream, you can enjoy every last lick as is, or use it as your jumping-off point for bolder taste sensations. Classic mix-ins include but are not limited to:

• Cookie dough
• Toasted or candied nuts
• Chocolate chips, cacao nibs, or fudge sauce
• Fruit preserves, jam, or pie filling
• Sprinkles

Change the whole character of your scoops by adding to the base instead:

• Cocoa powder
• Peanut butter
• Peppermint extract
• Lemon or orange zest
• Fresh ginger

Plus, there’s no limit to the possibilities for dressing it up in:

• Sundaes
• Floats
• Sandwiches
• Cakes
• Baked Alaska
• Pies

Umami Flavor Hack

Don’t have time, energy, or equipment to start from scratch? You’re still invited to this ice cream social! Take any store-bought pint and sprinkle a tiny pinch of shiitake powder on top. A little bit goes a long way; you’ll instantly taste the difference.

I’m not making this up! It’s been proven time and again that everything, including desserts, can benefit from the addition of guanylate, the compound responsible for creating umami taste. The drying and rehydrating process of shiitake produces guanylate, so you get a pure, potent source that doesn’t disrupt the overall flavor, preserving the subtle nuances of the vanilla bean.

Don’t just take my word for it. This is an edible experiment that anyone can try with no risks, only sweet rewards.

Continue to Content

Yield: Makes 1 Quart

Shiitake Ice Cream

Print

Discover the real secret ingredient to making the richest, most flavorful, absolute best vegan vanilla ice cream ever: Shiitake mushroom powder!

Ingredients

• 3 Cups Plain Non-Dairy Milk
• 3/4 Cup Granulated Sugar
• 1/3 Cup Vegan Cream Cheese
• 2 Tablespoons Arrowroot Powder
• 1 Tablespoon Shiitake Powder
• 1/2 Teaspoon Salt
• 2 Tablespoons Sake
• 2 Teaspoons Vanilla Bean Paste

Instructions

1. In your blender or food processor, combine the non-dairy milk, sugar, vegan cream cheese, arrowroot, shiitake powder, and salt until smooth. Alternately you can use a sturdy whisk to beat the mixture until fully combined and homogeneous, but it's easier with the help of a machine.
   
   
2. Transfer to a saucepan over medium heat on the stove and whisk gently, scraping the bottom and sides as it warms, to prevent the mixture from sticking and burning.
   
   
3. Cook until the liquid comes to a boil and has thickened significantly; bubbles should break slowly but regularly on the surface. Turn off the heat before incorporating the sake and vanilla. Let cool to room temperature before chilling thoroughly in the fridge. Allow at least 2 – 3 hours for the mixture to come down to a cooler temperature.
   
   
4. Once the ice cream base is fully chilled, churn in your ice cream maker according to the manufacturer’s instructions. Transfer to an air-tight container, and stash in the freezer for at least 3 hours to further harden before scooping and serving.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 184mgCarbohydrates: 24gFiber: 0gSugar: 23gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.