Cannabis-Infused Chocolate Ice Cream Recipe


  • 1/4 cup coconut oil
  • Grounded 3.5 gms cannabis
  • 3/4 cup sugar
  • 1 cup milk
  • 1/4 teaspoon salt
  • 2 tablespoon un-sweetened cocoa powder
  • Beaten 3 egg yolks
  • 2 ounces of chopped semisweet chocolate
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Sativa, Indica Cannabis Flowers available at Legal Weed Dispensary, Sunland-Tujunga, California


  • Step 1

    In a oven bowl, put grounded cannabis and coconut oil. Cover with foil and oven for 2 hours at 220 degree F.

  • Step 2

    Combine cannabis-oil, sugar, milk, salt and cocoa powder in a suasepan over medium heat, stirring constantly.

  • Step 3

    Filter mixture through cheesecloth.

  • Step 4

    Bring back to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the white liquid and return to the saucepan.

  • Step 5

    Heat until thickened but do not boil. Remove from the heat and stir in the chopped chocolate until chocolate is melted.

  • Step 6

    Pour into a chilled bowl and refrigerate for about 2 hours until cold. Stir Occasionally.

  • Step 7

    When chocolate mixture has completely cooled, stir in the cream and vanilla.

  • Step 8

    Pour into an ice cream maker and freeze according to manufacturer’s directions.