How To Make Cannabis Infused Ice Cream

Grab a grinder full of weed and follow this guide to make cannabis infused ice cream.

We all love ice cream, right? So why not weed infused ice cream? There is no better mixture than ice cream and pot so, get in the kitchen, and whip up your favorite flavor. Grab a grinder full of weed and follow this guide to make cannabis infused ice cream.

The Template

Cooking with weed is fun! This recipe will produce about 3 quarts of ice cream and will create a great base for you to add whatever flavor fits your fancy.

Start With Cream

2 cups heavy cream
5-10 grams marijuana ground

Add heavy cream and marijuana in a medium saucepan and cook just below a simmer for one hour. Use cheesecloth to strain. Mix with a hand blender for 30 seconds and chill.


1 1/2 cup weed cream
4 cups milk
1 cup sugar
3 ½ tbsp honey
¾ cup dry milk powder
1 tsp xanthan gum
3 eggs
½ tsp kosher salt


Bring your weed cream and milk to a simmer. Reduce the heat and add the remaining ingredients with the exception of the eggs and salt. Whisk quickly until the sugar and milk is totally dissolved. Whisk eggs as well until they have a frothy consistency. Add a small amount of hot cream mixture.

Return the ingredients to the saucepan and heat on low until the mixture reaches 173 degrees and stir. Turn off the heat and add salt. Use a blender on low to blend the mixture for about one minute and then strain it. Chill the mixture. Spin the liquid mixture in your ice cream machine and serve.

Chocolate Weed Ice Cream

Additional ingredients:

2 tbs coconut oil
2 tbs unsweetened cocoa powder
1 tsp vanilla extract
2 ounces of semi-sweet chocolate chips

Mix cream, sugar, salt, cocoa powder and milk and heat on medium. Stir constantly. Filter with cheesecloth.

Bring mixture to a simmer and use a small bowl for the egg yolks. Stir 1/2 cup of the liquid into the bowl and heat until the consistency is thick.

Lower the heat and add the chocolate chips until they melt. Refrigerate for two hours, occasionally stirring. Once cold, stir in cream and vanilla. Use an ice cream maker and serve.

" Hollie Ferguson : Hollie Ferguson's work has appeared in The Tab, Odyssey, Thought Catalog, and elsewhere. She loves writing, exploring, and playing with rescue pups.."