Cherry Garcia Style THC Ice Cream
(20 mg THC per ½-cup serving · ≈ 1 quart total · 480 mg batch)
Ultra-creamy vanilla bean base loaded with dark sweet cherries, thick fudge ripples, and big dark chocolate chunks. Tastes exactly like the legendary pint, zero weed flavor.
Decarboxylation
2.4 g flower @ 22–25 % THC (or 1.2 g good kief)
240 °F for 40 minutes in sealed mason jar → ~480 mg usable THC
Infusion
1½ cups (360 ml) heavy cream + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 480 mg THC cream
Ice Cream Base
All 480 mg THC cream
1 cup (240 ml) whole milk
¾ cup (150 g) granulated sugar
Pinch fine salt
1 vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
5 large egg yolks
Add-ins
1½ cups (225 g) pitted dark sweet cherries (fresh or frozen), roughly chopped
¾ cup (180 ml) thick fudge sauce (store-bought or homemade)
100 g dark chocolate (70 %), chopped into irregular chunks
Steps
1. Make the base
Warm THC cream + milk + sugar + salt + vanilla bean (pod and seeds) to just under a simmer → temper into yolks → cook gently to 170 °F until it coats the back of a spoon → strain → chill overnight.
2. Churn
Churn in ice-cream maker until thick (20–30 min). In last 2 minutes, add cherries and chocolate chunks.
3. Ripple the fudge
Layer ⅓ ice cream into container → drizzle ⅓ fudge → repeat → final layer ice cream → last drizzle → swirl lightly with a knife → freeze 4+ hours until scoopable.
Storage
Pint containers → freezer 2 months (press parchment on surface to prevent crystals)
Dosing
480 mg ÷ 24 (½-cup servings) = 20 mg exact per scoop
One scoop = perfect dessert high
Two scoops = classic Cherry Garcia couch session
Creamy, fragrant vanilla bean ice cream studded with juicy cherry bombs and molten fudge veins, punctuated by crunchy dark chocolate shards.
This is the pint people steal from the freezer at 1 a.m. and eat straight with a fork.
Make it once and you’ll never buy the store version again.
Hide one container in the back.
You know why.