Amarula And Mushroom Ice Cream

After tasting this Amarula And Mushroom Ice Cream over and over again, I cannot help but think what an amazing stand alone dessert it will make. I can imagine this ice cold dessert being served alongside a strong, hot espresso for afternoon tea after spending the day in the bushveld. I would not say no to it after a meal enjoyed with friends around a campfire either. This recipe forms part of the Celebrate Amarula As Part Of South African’s Heritage competition and is my first entry. The participants of this competition have been tasked to create a dish using Amarula, and the prize is a luxury getaway in the Bushveld. To this end, I was provided with a bottle of Amarula and it started my thought process and the first recipe I came up with is this amazing ice cream. The ice cream is easy to make and you will need two lots of overnight’s to get it to a frozen state. Ice cream with alcohol does not freeze solidly which means you do not need to take it out of the freezer before serving.

Amarula And Mushroom Ice Cream
Amarula And Mushroom Ice Cream
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5 from 1 vote

Amarula And Mushroom Ice Cream

Recipe Category: Dessert
Makes enough for: 1 batch ice cream
All Rights Reserved: An original recipe from Lavender and Lime


  • 460 mls milk
  • 40 g dried mushrooms
  • 10 mls fennel seeds
  • 4 egg yolks *
  • 110 g fructose
  • 120 mls cream
  • 30 mls Amarula


  • Add the milk, mushrooms and fennel seeds to a pan and bring to the boil
  • While you are waiting for the milk to boil, whisk the fructose into the egg yolks
  • Strain the milk into the egg mixture and return to the heat
  • Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon
  • Remove from the heat and pour into a bowl
  • Mix in the cream and Amarula
  • Allow to cool before placing in the fridge overnight
  • Churn in an ice cream maker as per the manufacturers’ instructions
  • Place in the freezer overnight before serving


Cooks notes:
If you don’t have an ice cream maker place the custard straight into the freezer. Mix every couple of hours as the custard freezes.
* keep your egg whites to make meringues

Click on the links for conversions and notes.

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34 thoughts on “Amarula And Mushroom Ice Cream

  1. I remember having a dessert in Kruger years ago which was amarula in the middle of fried icecream – so decadent and so delicious!

    1. Thanks Sue, you could not actually taste mushrooms, more a woody depth to the flavour if that makes sense? I am glad you think the photo is nice 🙂

  2. Mushrooms?? In ice cream? Who would have thunk? What type of dried mushrooms did you use Tandy? I have been trying for over a week to get onto the Amarula website…it keeps telling me my birth date is invalid…very frustrating! Have a grand weekend….the rain is pelting down here and its dark and dreary…and cold xx

    1. maybe the website thinks you are TOO young LOL! I had dried shitake mushrooms at home but you can use any as the depth of flavour in the dried mushrooms is the same. It is pelting down here as well 🙂 Enjoy your weekend xox

  3. Mushrooms? In ice cream? Really?

    And yet, I now have implicit faith in your recipes. I love making ice cream, and I can grab some really rich cream and milk while we’re in Cornwall. Thanks, Tandy!

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