Cannabis Infused Chocolate Ice Cream

AuthorInfusedEats
RatingDifficultyBeginner

Chill with Matt and learn how to infuse cannabis flowers into rich, delicious homemade chocolate ice cream using coconut oil.

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Yields812 Servings
Prep Time4 hrsCook Time3 hrsTotal Time7 hrs

 1/4 CUP COCONUT OIL
 3.5 GRAMS MARIJUANA (GROUND)
 3/4 CUP SUGAR
 1 CUP MILK
 1/4 TEASPOON SALT
 2 TABLESPOONS UNSWEETENED COCOA POWDER
 3 EGG YOLKS, LIGHTLY BEATEN
 2 OUNCES SEMISWEET CHOCOLATE, CHOPPED
 2 CUPS HEAVY CREAM
 1 TEASPOON VANILLA EXTRACT

1

PUT GROUND MARIJUANA AND COCONUT OIL INTO SMALL OVEN SAFE BOWL. COVER WITH FOIL AND OVEN FOR [[timer length=120]2 Hours[/timer]] AT 220 F

2

COMBINE MJ OIL, SUGAR, MILK, SALT, AND COCOA POWDER IN A SAUCEPAN OVER MEDIUM HEAT, STIRRING CONSTANTLY.

3

FILTER MIXTURE THROUGH CHEESECLOTH SIEVE.

4

BRING BACK TO A SIMMER. PLACE THE EGG YOLKS INTO A SMALL BOWL. GRADUALLY STIR IN ABOUT 1/2 CUP OF THE HOT LIQUID. AND RETURN TO THE SAUCEPAN.

5

HEAT UNTIL THICKENED, BUT DO NOT BOIL. REMOVE FROM THE HEAT, AND STIR IN THE CHOPPED CHOCOLATE UNTIL CHOCOLATE IS MELTED.

6

POUR INTO A CHILLED BOWL, AND REFRIGERATE FOR ABOUT TWO HOURS UNTIL COLD. STIR OCCASIONALLY.

7

WHEN CHOCOLATE MIXTURE HAS COMPLETELY COOLED, STIR IN THE CREAM, AND VANILLA.

8

POUR INTO AN ICE CREAM MAKER, AND FREEZE ACCORDING TO MANUFACTURER'S DIRECTIONS.

Video Credit: www.ruffhousestudios.com

Ingredients

 1/4 CUP COCONUT OIL
 3.5 GRAMS MARIJUANA (GROUND)
 3/4 CUP SUGAR
 1 CUP MILK
 1/4 TEASPOON SALT
 2 TABLESPOONS UNSWEETENED COCOA POWDER
 3 EGG YOLKS, LIGHTLY BEATEN
 2 OUNCES SEMISWEET CHOCOLATE, CHOPPED
 2 CUPS HEAVY CREAM
 1 TEASPOON VANILLA EXTRACT

Directions

1

PUT GROUND MARIJUANA AND COCONUT OIL INTO SMALL OVEN SAFE BOWL. COVER WITH FOIL AND OVEN FOR [timer length=120]2 Hours[/timer] AT 220 F

2

COMBINE MJ OIL, SUGAR, MILK, SALT, AND COCOA POWDER IN A SAUCEPAN OVER MEDIUM HEAT, STIRRING CONSTANTLY.

3

FILTER MIXTURE THROUGH CHEESECLOTH SIEVE.

4

BRING BACK TO A SIMMER. PLACE THE EGG YOLKS INTO A SMALL BOWL. GRADUALLY STIR IN ABOUT 1/2 CUP OF THE HOT LIQUID. AND RETURN TO THE SAUCEPAN.

5

HEAT UNTIL THICKENED, BUT DO NOT BOIL. REMOVE FROM THE HEAT, AND STIR IN THE CHOPPED CHOCOLATE UNTIL CHOCOLATE IS MELTED.

6

POUR INTO A CHILLED BOWL, AND REFRIGERATE FOR ABOUT TWO HOURS UNTIL COLD. STIR OCCASIONALLY.

7

WHEN CHOCOLATE MIXTURE HAS COMPLETELY COOLED, STIR IN THE CREAM, AND VANILLA.

8

POUR INTO AN ICE CREAM MAKER, AND FREEZE ACCORDING TO MANUFACTURER'S DIRECTIONS.

Cannabis Infused Chocolate Ice Cream

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