Cannabutter ice cream involves infusing cannabis into butter (cannabutter) and then using it to create a creamy ice cream base. Below is a step-by-step guide to make cannabutter ice cream at home, assuming you already have or know how to make cannabutter. If you need instructions for making cannabutter, I’ve included a brief overview. Be mindful of local laws regarding cannabis use and consumption, and dose carefully to avoid overconsumption.
Step 1: Making Cannabutter (if you don’t already have it)
Ingredients for Cannabutter:
- 1 cup (2 sticks) unsalted butter
- 1/2 ounce (14 grams) decarboxylated cannabis flower (ground, not too fine)
- 1 cup water (optional, to prevent burning during simmering)
Equipment:
- Oven
- Baking sheet
- Parchment paper
- Medium saucepan or double boiler
- Cheesecloth or fine mesh strainer
- Storage container
Instructions for Cannabutter:
- Decarboxylate the Cannabis: Preheat your oven to 245°F (118°C). Spread the ground cannabis evenly on a parchment-lined baking sheet. Bake for 30–40 minutes, stirring every 10 minutes to ensure even heating. This process activates the THC/CBD.
- Melt Butter: In a medium saucepan or double boiler, melt the butter over low heat. Add 1 cup of water if using a saucepan to prevent scorching.
- Infuse: Add the decarboxylated cannabis to the melted butter. Simmer on low heat (160–200°F or 71–93°C) for 2–3 hours, stirring occasionally. Do not let it boil.
- Strain: Remove from heat and let it cool slightly. Strain the mixture through cheesecloth or a fine mesh strainer into a container, squeezing out as much liquid as possible. Discard the plant material.
- Cool and Store: Refrigerate the cannabutter until it solidifies. If water was used, separate the solidified butter from any remaining water. Store in an airtight container in the fridge for up to 2 weeks or freeze for longer.
Note: The potency of your cannabutter depends on the strain and THC/CBD content of the cannabis. Start with a small amount of your ice cream to test the potency.
Step 2: Making Cannabutter Ice Cream
This recipe makes a no-churn ice cream, which is simpler for home cooks without an ice cream maker. If you have an ice cream maker, you can adapt the recipe by churning the mixture according to your machine’s instructions.
Ingredients for Cannabutter Ice Cream (Serves ~6):
- 2 cups heavy cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 2–4 tablespoons cannabutter, melted and cooled (start with less for lower potency; adjust based on preference and potency)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional mix-ins: chocolate chips, crushed cookies, or fruit (add sparingly to maintain texture)
Equipment:
- Large mixing bowl
- Hand mixer or whisk
- Spatula
- Freezer-safe container (loaf pan or similar)
- Plastic wrap or lid
Instructions:
1. Whip the Cream:
- In a large mixing bowl, whip the cold heavy cream with a hand mixer or whisk until stiff peaks form (about 3–5 minutes with a mixer). Be careful not to overwhip, as it can turn into butter.
2. Combine Ingredients:
- In a separate bowl, mix the sweetened condensed milk, melted (and cooled) cannabutter, vanilla extract, and a pinch of salt until smooth.
- Gently fold the condensed milk mixture into the whipped cream using a spatula. Fold carefully to maintain the airy texture.
3. Add Mix-Ins (Optional):
- If using mix-ins like chocolate chips or crushed cookies, fold them in gently at this stage.
4. Freeze:
- Pour the mixture into a freezer-safe container, smooth the top, and cover with plastic wrap or a lid to prevent ice crystals.
- Freeze for at least 6 hours, preferably overnight, until firm.
5. Serve:
- Scoop and serve in small portions, especially if it’s your first time consuming edibles. Wait at least 1–2 hours to assess the effects before consuming more.
Dosage and Safety Tips
- Start Low, Go Slow: Cannabutter potency varies. A typical starting dose is 5–10 mg THC per serving. If your cannabutter is 100 mg THC per tablespoon, use 1–2 tablespoons for the entire batch (6 servings = ~8–16 mg THC per serving). Adjust based on your tolerance and the butter’s potency.
- Test Potency: If unsure of the cannabutter’s strength, test it by consuming a small amount (e.g., 1/4 teaspoon) on toast and waiting 1–2 hours to gauge effects.
- Label and Store Safely: Clearly label your ice cream as containing cannabis and store it in a secure location, out of reach of children and pets.
- Legal Considerations: Ensure cannabis use is legal in your area and follow local regulations for possession and consumption.
Tips for Success
- Flavor Balance: Cannabutter can have a strong, earthy taste. Adding vanilla, chocolate, or other strong flavors can mask it.
- Texture: For a creamier texture, ensure the cream is whipped to stiff peaks and avoid overmixing when folding in the condensed milk.
- Storage: Store in an airtight container in the freezer for up to 1 month. Let it sit at room temperature for 5–10 minutes before scooping for easier serving.
Optional: Using an Ice Cream Maker
If you have an ice cream maker:
- Combine the heavy cream, sweetened condensed milk, melted cannabutter, vanilla, and salt in a bowl and mix well.
- Chill the mixture in the fridge for 1–2 hours.
- Churn in your ice cream maker according to the manufacturer’s instructions (usually 20–30 minutes).
- Transfer to a freezer-safe container and freeze for 2–4 hours to firm up.
