ARTISANAL SUPERFOOD ICE CREAM 🍨🫐🌿
A nutrient-dense, dairy-free frozen masterpiece infused with botanical oil. Vibrant, creamy, and packed with antioxidants for the ultimate guilt-free indulgence.
RECIPE INFO:
Category: Gourmet Edible / Frozen Dessert
Difficulty: Medium
Prep Time: 30 minutes (plus 4 hours freezing)
Cook Time: 10 minutes (for base preparation)
Total Time: 4 hours 40 minutes
Servings: 6 servings
THC per serving: Approximately 15mg THC per serving
TERPENE PAIRING:
Best paired with strains high in Myrcene or Limonene. Myrcene enhances the tropical notes of coconut and acai, while Limonene provides a sharp, citrusy contrast to the rich, earthy superfood base.
DOSAGE INFORMATION:
Each serving contains approximately 15mg THC. Total batch contains 90mg THC. The infused oil must be blended into the base at high speed to ensure the dosage is evenly distributed throughout the entire batch of ice cream.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1 cup refined coconut oil (you will use 1/4 cup for this recipe)
* 2 cans (13.5 oz each) full-fat coconut milk, chilled
* 3/4 cup maple syrup or agave nectar
* 1/2 cup raw cacao powder or 2 tbsp blue spirulina powder
* 1 cup frozen wild blueberries or acai puree
* 1 tsp pure vanilla bean paste
* 1/2 tsp sunflower lecithin (liquid or powder)
* Pinch of Himalayan sea salt
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into small, uniform pieces to ensure an even bake.
* Spread the pieces in a thin, single layer on a parchment-lined baking sheet.
* Bake for 30-40 minutes until the flower has turned a light toasted brown.
* Remove from the oven and let it cool completely before starting the oil infusion.
INFUSION INSTRUCTIONS:
* In a double boiler over low heat, combine 1 cup of refined coconut oil with the decarboxylated flower.
* Maintain a temperature between 160°F and 180°F.
* Simmer for 2 to 3 hours, stirring occasionally with a spatula.
* Strain the oil through a fine-mesh sieve and cheesecloth into a glass jar, squeezing gently to capture all the potent oil.
* Measure out 1/4 cup of the infused oil for the ice cream base. Store the remaining oil in a cool, dark place.
PREPARATION INSTRUCTIONS:
* In a high-speed blender, combine the chilled coconut milk, maple syrup, cacao or spirulina powder, blueberries/acai, vanilla, salt, and sunflower lecithin.
* Blend on high until the mixture is completely smooth and vibrant in color.
* With the blender running on its lowest setting, slowly drizzle in the 1/4 cup of infused coconut oil until it is fully incorporated.
* Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes).
* If you do not have an ice cream maker, pour the mixture into a stainless steel loaf pan and whisk every 30 minutes for 3 hours to break up ice crystals.
* Transfer the churned ice cream to a chilled container and freeze for at least 4 hours to firm up.
* Allow the ice cream to sit at room temperature for 5 minutes before scooping for the best texture.
CHEF TIPS:
Using refined coconut oil for the infusion is preferred for ice cream as it has a neutral flavor that won't compete with the superfoods. Ensure your coconut milk cans are not "lite" versions, as the fat content is essential for a creamy, professional-grade result.
Enjoy the Artisanal Superfood Ice Cream responsibly 🍨🫐🌿