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Cannabis Infused Chocolate Ice Cream

Yields812 ServingsPrep Time4 hrsCook Time3 hrsTotal Time7 hrs

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

 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.

Nutrition Facts

Servings 812