Spiked Horchata THC Ice Cream
(20 mg THC per ½-cup serving · 8 servings · 160 mg total batch)
Creamy cinnamon-rice horchata ice cream laced with dark rum and vanilla. Zero weed taste, pure Mexican dessert bliss.
Decarboxylation
0.8 g flower @ 22–25 % THC (or 0.4 g good kief)
240 °F for 40 minutes in sealed mason jar → ~160 mg usable THC
Infusion
1½ cups (360 ml) heavy cream + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed flower → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 160 mg THC cream
Ice Cream Base
All 160 mg THC cream from above
1½ cups (360 ml) whole milk)
¾ cup (150 g) granulated sugar
1 cinnamon stick (or 1 tsp ground cinnamon)
½ cup (100 g) medium-grain rice (uncooked)
pinch salt
2 tsp vanilla extract
3 tbsp dark rum (optional but perfect)
Steps
1. Toast rice + cinnamon stick in a dry pan until fragrant (3–4 min).
2. Combine toasted rice, cinnamon, milk, sugar, salt in a pot.
Bring to barely a simmer → remove from heat, cover, steep 30 minutes.
3. Blend mixture 60 seconds → strain through fine mesh (press hard).
4. Stir in THC cream, vanilla, rum. Chill base 4+ hours (overnight best).
5. Churn in ice cream maker 20–30 minutes until thick.
6. Transfer to loaf pan → freeze 4 hours for scoopable texture.
Storage
Freezer → 1 month (press parchment on surface to prevent crystals)
Dosing
160 mg ÷ 8 half-cup scoops = 20 mg exact per serving
One scoop = mellow dessert buzz
Two scoops = you’re napping with mariachi music in your head
Rich, creamy, cinnamon-forward with that unmistakable horchata sweetness and a warm rum hug.
Serve in chilled glasses with a dusting of cinnamon or a drizzle of cajeta.
Your new signature summer (or winter) adult treat.
It’s dangerously easy to eat the whole pint.