Cannabis Vegan Vanilla Ice Cream

Ice cream is a personal favorite of mine! This is a perfect spring and summer recipe. This is a healthier version than other homemade ice cream recipes, but just as tasty!

Cannabis Vegan Vanilla Ice Cream

5 from 1 vote
Recipe by Chelsie Miles Course: Vegan, DessertDifficulty: moderate
Servings

8

servings

Ingredients

  • 3 cups Cashews

  • 1/4 cup Water

  • 1 1/4 cup Organic sugar

  • 4 tablespoon Cocoa butter

  • 4 tablespoons Cannabis Coconut oil

  • 1 cup Coconut Milk

  • 1 teaspoon Vanilla extract

  • 1 Vanilla bean

Directions

  • Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
  • Place the bowl of an ice cream machine in the freezer overnight.
  • Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
  • Reserve 1 cup of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
  • In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, Cannabis infused coconut oil, and salt. Remove the pan from the heat and set aside.
  • In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
  • Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine. Chill the base in the refrigerator for 1 hour.
  • Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
  • Transfer the ice cream to a loaf pan and freeze overnight.

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