weed icecream

How to Make Weed Ice Cream

Ice cream is everyone’s favorite indulgent treat. Next time your sweet tooth calls, don’t be so quick to put on pants: bring both the ice cream shop and the dispensary to you. No, we’re not talking delivery. You can make medicated ice cream right at home using a few simple steps and ingredients.

We’ve re-created our favorite infused ice cream recipes below and hope you’ll churn with us. Here’s how to make weed ice cream:


Here’s How to Make Weed Ice Cream

1. Cookies + Cream Weed Ice Cream Recipe

Follow our step-by-step recipe below, or follow along with us on YouTube.

Active prep time = 15 minutes

Inactive prep time = 8 hours

Ready in= 8 hours, 15 minutes

Note: *Extra time needed for decarboxylation and cannabutter or weed milk prep

Required Ingredients
  • 1 Teaspoon Lecithin Granules
  • 14 Ounces Condensed Milk
  • 2 Cups Heavy Cream
  • 1 Pound Oreo Cookies, broken into medium-sized pieces, or another flavor/candy that meets your preferences
  • ¼ cup chocolate sauce (optional)
  • Extra Oreos (optional)
  • Cannabis

Note: Feel free to add additional ingredients like egg yolks, sugar, food coloring, honey, milk powder, caramel, and more, to meet your taste preferences.

Required Kitchen Equipment
  • Cheesecloth
  • Fine Mesh Strainer
  • NOVA Decarboxylator
  1. Decarb up to ¼ ounce of cannabis if using the oven method or for best results, use the Ardent Nova decarboxylator which will allow you to use significantly less cannabis for the same potency. When your bud is decarbed, grind it into medium-sized pieces to begin creating cannabutter.
  2. To make cannabutter, simply place decarbed cannabis and butter back in the Nova for a second cycle. If you aren’t using a Nova, place ½ cup butter, the decarbed flower, and 1 tsp of lecithin granules into a glass jar with lid into a crockpot and cook for 2 hours. Whichever infusion method you choose, strain plant matter from the finished product using cheesecloth in a fine mesh strainer, or for the cleanest option use the Ardent Frainer.
  3. Place melted cannabutter into a mixing bowl and add 14 oz of condensed milk. Whisk together until smooth.
  4. Pour 2 cups heavy cream into a separate mixing bowl. Using a mixer, whip until it reaches the consistency of whipped cream, approximately 5-8 minutes.
  5. Using a rubber spatula, fold the condensed milk mixture into the whipped cream until well mixed. Fold in the Oreo pieces until evenly distributed.
  6. Spread mixture into an 8×8 or 9×9 baking dish. Top with chocolate sauce and additional Oreos, if desired. Cover with plastic wrap, freeze overnight, and enjoy! As with all edibles, start slow until you know your tolerance level.
Try Different Flavors

Other infused ice cream recipes to consider include:

  • Mint Chocolate Chip Cannabis Ice Cream
  • Cherry Cannabis Ice Cream
  • Strawberry Cannabis Ice Cream
  • Chocolate-Covered Strawberry Cannabis Ice Cream

2. Vegan Mint Chocolate Chip THC Ice Cream Recipe

Required Ingredients
  • Decarboxylated cannabis
  • 3 tablespoons of coconut oil
  • 3/4 cup of spinach leaves
  • 1 can of coconut cream
  • 1/4 cup maple syrup
  • 2 tablespoons of sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/2 cup dairy-free chocolate chips
Required Kitchen Equipment
  • Blender
  • Cheesecloth/fine mesh strainer or Ardent Frainer
  • NOVA Decarboxylator
  • Loaf pan
  1. Decarb cannabis in an oven or in the Ardent Nova decarboxylator. Using the infusion sleeve, add the coconut oil to your unit, and run it for an additional cycle to achieve full infusion. Strain out the plant material and dispose of it.
  2. Add your infused oil to the blender with spinach (for color,) maple syrup, and coconut cream. Blend until smooth.
  3. Add sugar, vanilla extract, and mint extract to the blender, and quickly mix.
  4. Stir in chocolate chips, and pour mixture into the loaf pan. Cover and freeze for 4-6 hours.

3. Cherry Cannabis Infused Ice Cream Recipe

Required Ingredients
  • Decarboxylated cannabis
  • 5 egg yolks
  • 3/4 cup sugar
  • 1 cup whole milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon cherry extract
  • A handful of chopped Maraschino cherries
Required Kitchen Equipment
  • Saucepan
  • Cheesecloth/fine mesh strainer
  • NOVA Decarboxylator
  • Ice cream maker
  1. Decarb cannabis in the oven or in the Ardent Nova decarboxylator. Wrap your decarbed plant material in a cheesecloth, or simply throw the whole buds in the saucepan with milk over low heat for 60-90 minutes, never allowing it to come to a boil. Keep the temperature around 110 degrees Fahrenheit.
  2. Cream together the egg yolks and sugar with a whisk. Very slowly, stir in the scolded, infused cannabis milk, allowing it to temper as you pour and stir.
  3. Add the mixture to a saucepan and place it on the stove over medium heat until thick.
  4. Stir in vanilla extract, almond extract, cherry extract, and Maraschino cherries. Add your mixture to an ice cream maker to finish and serve.

4. Strawberry Cannabis Ice Cream Recipe

Required Ingredients
  • 2 cups diced strawberries (or diced chocolate covered strawberries for added flavor)
  • 1 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • Cannabis
Required Kitchen Equipment
  • Saucepan
  • Cheesecloth/fine mesh strainer
  • NOVA Decarboxylator
  • Blender or food processor
  • Ice cream maker
  1. Decarb cannabis in the oven or in the Ardent Nova decarboxylator. Wrap your decarbed plant material in a cheesecloth, and place it in the saucepan with milk over low heat for 60-90 minutes, never allowing it to come to a boil. Keep the temperature around 110 degrees Fahrenheit
  2. Place strawberries in a bowl with half of your sugar and allow to sit for 15 minutes.
  3. Combine your strawberry mixture with heavy cream, vanilla extract, salt, and the other half of the sugar, before slowly mixing in your scolded, infused milk. Place to the side.
  4. Add your mixture to an ice cream maker to finish and serve, or place in the freezer for a more firm scoop.

Canna Ice Cream Conclusion

There are so many ways to create cannabis infused ice creams at home. Transform your favorite THC and CBD products into delicious munchies by bringing the creamery to you. The Ardent Nova helps you activate all the cannabinoids in your plant material, then helps you infuse with the press of a button. From there, the possibilities are endless. Tag us in your cannabis dishes on Instagram for the chance to get re-posted!

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Learn how to make tasty weed ice cream Our simple cannabis infused ice cream recipes are quick and contain maximum THC content! Step by step guide & video

This is the easiest way to make weed ice cream

Cook up a stoner sundae.

This classic recipe first appeared in The FADER magazine in the summer of 2013.

Considering the end goal, making marijuana edible can be a comically precise process, often entrusted to industrious professionals or abandoned midway by stoned hobbyists. Pastry chef Katy Peetz, formerly of Roberta’s in Brooklyn, has developed a polished recipe for giggle-inducing, weed-infused ice cream. Her method requires a home ice cream machine and some patience. But if you don’t want to bother with those, you can still enjoy her done-in-no-time weed cream. For a quick slushy treat, Peetz recommends mixing the weed cream with coconut milk, pouring that over shaved ice and adding berries or slices of frozen banana. The dessert’s potency is up to you — stick with five grams of weed to keep it light.

First, make a simple weed cream

Yield: 1 ½ cups
2 cups heavy cream
5-10 grams marijuana, broken up

1. Combine the heavy cream and marijuana in a medium saucepan. Cook just below a simmer for one hour.
2. Strain through cheesecloth or fine mesh. Pour the infused cream into a mixing bowl. If too much has evaporated, add some non-infused cream until you’ve got 1 ½ cups.
3. Mix with a hand blender for 30 seconds.
4. Chill until ready to use.

Use that to make the ice cream

The following recipe creates a plain, white ice cream base. To add flavor, steep your milk with vanilla or herbs before mixing it with the weed cream. Peetz likes balancing out marijuana’s earthy flavor with a sweet and sour strawberry rhubarb topping, made by cooking the fresh fruit with sugar until the water has evaporated.

Yield: about 3 quarts

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

1. Heat the weed cream and milk to a simmer in a medium saucepan.
2. Turn off the heat, and add the rest of the ingredients except for the eggs and salt.
3. Whisk to dissolve the sugar and milk powder. (The xanthan gum may not dissolve totally. This is okay.)
4. In a separate bowl, whisk the eggs until frothy and temper with a small amount of the hot cream mixture.
5. Pour everything back into the saucepan. Turn the heat back on low and slowly bring the mixture up to 173 degrees, stirring the bottom of the pot often with a rubber spatula.
6. Remove from heat. Add salt.
7. Blend the mixture on a blender’s low setting for one minute.
8. Strain through a fine sieve into a container. Place the container in an ice bath. Let chill completely.
9. Add honey or maple syrup to sweeten. For a bright flavor, add a squeeze of lemon.
10. Spin the liquid mixture in your ice cream machine and serve.

Cook up a stoner sundae with this easy recipe for homemade weed ice cream. ]]>