An ice cream with all the energy of coffee and cordyceps, shitake and reishi mushrooms
Preparation
- When the coffee is at room temperature, mix it in a bowl with the cooking milk, syrup or honey and coconut oil.
- Add a teaspoon of chocolate powder. Mix well.
- Distribute them in a mold for frozen popsicles. Put them in the freezer for the time necessary for them to solidify.
- Lightly grind the almonds and mix them with the grated coconut. Before serving, coat the frozen popsicles with the mixture of almonds, coconut and a pinch of chocolate powder.
- Tip: you can replace the topping with other nuts such as pistachio, hazelnuts or melted chocolate.
