Lemon and Coconut Cannabis Ice Cream

The weather is getting hotter and hotter everywhere, so thank goodness we’re making Lemon and Coconut Cannabis Ice Cream.

I’m a sucker for simplicity.

I enjoy cooking, baking and creating in the kitchen – but I also really enjoy a simple, easy treat that doesn’t take forever.

This lemon and coconut cannabis ice cream is perfect to beat the heat, without all of the guilt.

Yes! Guilt be gone because you’re literally using fresh lemons, maple syrup, cannabis infused coconut milk and that’s it.

First things first, let’s prepare to decarb your weed.

Like many edible recipes, you need to prepare so if you can decarb your weed and create coconut milk in advance, you open the doors to making hundreds of more weed edibles in minutes!

If you haven’t done so before, it is a crucial step to making weed edibles, so don’t skip this!

Decarbing Cannabis For Lemon and Coconut Cannabis Ice Cream

Decarboxylation is essentially the conversion of THCa into THC or CBDa into CBD.

Without decarbing your weed, THCa and CBDa will not fit into the endocannabinoid receptor sites in your body.

This will most definitely inhibit the effects of cannabis that we’re after.

Many beginners make the mistake of not decarboxylating their weed.

Others do it incorrectly.

It’s the most crucial step in the cooking process as a miss-step will result in a less potent, benign edible.

Skip it or forget it and you’ll have a weak product that lacks the active cannabinoids.

Once your weed is properly decarbed, you can make a ton of great edibles using cannabutter, cannabis oil, and cannabis milk.

Then, the sky is the limit with what you can concoct and create with cannabis!

Cannabis Coconut Milk Recipe

Steph Van De Ven

Cannabis Coconut Milk

Creamy and infused with cannabis

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Servings: 2 people

Ingredients Equipment Method

Ingredients

  

• 1 gallon coconut milk vanilla or plain
• 1 gram decarbed weed of your choice!

Equipment

• Double Boiler
• Fine mesh strainer
• large container with lid.

Method

 

1.  In a large double boiler on the lowest setting, add the vanilla or plain coconut milk and decarbed weed.

   Gently stir with a spoon to incorporate all of the cannabis into your milk of choice.
2. Let this mixture heat on the very lowest setting for about 1 hour. During this one hour process, you need to monitor the mixture to make sure the sides do not burn.
3. When 1 hour is up, place a fine mesh strainer over a container of choice and strain the canna-coconut milk to separate.
4. Let cool on the counter for around 1-2 hours tops. Place in fridge and you can use this for up to 3-4 days or freeze into ice cubes and use when desired.

Now that you’ve got your coconut cannabis milk all ready to rock, the rest is simple. Promise!

Ingredients & Equipment:

• 3 large, fresh lemons (ripe)
• 1/4 cup real maple syrup
• 1/2 cup cannabis coconut milk
• Blender & Ice Cube Tray

Cut off the ends of all the lemons but leave the skin on. Chop them in quarters.

Use a blender, and blend together the chopped lemons, real maple syrup and about a 1/2 cup cannabis coconut milk.

Mix until creamy and slightly thick.

Pour into ice cube trays and freeze into ice cubes for an hour or so.

Pop the cubes out, and place them back into the blender, and pulse sparingly until you get creamy coconut and cannabis ice cream!!

We found these adorable ice cream bowls on amazon – doesn’t hurt to have a little fun while you enjoy edibles, right?!

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking!