Cannabis Recipe 101: Salted Caramel Ice Cream
The days are finally getting longer and warmer as summer approaches, and with it even more hours in the day to consume two of the best creations known to man: weed and ice cream.
But we’ll make it even better for you.
The perfect accompaniment to a summer barbecue, a day in the water or an afternoon treat is ice cream with weed.
Don’t be put off; It’s a lot easier than you think to make a delicious cannabis ice cream at home. With a long weekend in mind, we turned this beautiful ice cream into a perfect weed dessert.
Equipment needed:
- ice machine
- mixing bowl
- big pot
There’s no getting around it: you need an ice cream maker to make restaurant quality ice cream.
KitchenAid offers both standalone appliances and attachments for mixers already in your kitchen. Ice cream machines also come in a variety of price points to suit all budgets, including brands like Cuisinart and Ninja.
If that’s too big an investment to dwell on the occasional infused ice cream recipe, there are several ways to make ice cream without machines (with different steps and resulting textures).
Pro tip: Refrigerate your mixing bowl 24 hours in advance.
For this recipe, the bowl of the ice cream maker must be cold. Most manufacturers recommend chilling it in the freezer compartment of your refrigerator, not the freezer, for 24 hours before use. If you must chill it in a freezer, aim for 8 hours.
You will also need a large pot for the caramel sauce and a large bowl for making the ice cream base.
Related
Cannabis Recipe 101: Weed Lollipops
Preparation time: 20 minutes
Cooking time: 5 min, cool 1 hour, churning 20-40 min
Total time: 35 min + 25 min to 24 hours cooling time
Total Servings: 6
Serving Size: 1 cup (250 ml)
Ingredients:
- 2¾ cups (650 ml) 35% whipping cream
- 1½ cups (355 ml) 2% milk
- 1½ cups (355 ml) sugar
- ½ (125 ml) cup of water
- 4 tablespoons (60 ml) of cannabis-infused butter*
- 1¼ (5 ml) teaspoon sea salt
- 1 teaspoon (5 ml) vanilla
*We used cannabis-infused butter to make this ice cream. We recommend making sure it meets your tolerance level before processing.
| calories | 673 |
| Fat | 49.2 (g) |
| Saturated | 30.7 (g) |
| Unsaturated | 15.8 (g) |
| cholesterol | 174 (mg) |
| sodium | 132 (mg) |
| sugar | 53.4 (g) |
Let’s make some weed ice cream!
How to make ooey sticky caramel drizzle
Step 1: Prepare the pan
Using a large pot for caramel is imperative; if it is too small, the caramel will overflow when you add the cream. Place it on the stove over medium heat.
Step 2: Mix sugar and water
Mix the sugar and water and bring the mixture to a boil over medium heat. Boil the sugar, without stirring, until it turns amber in color.
Step 3: Add the cream
Once it has turned a medium amber color, remove the sugar from the heat and add ½ cup room temperature whipping cream. Be careful when adding the cream as the mixture will bubble vigorously with a burst of hot steam.
Step 4: Stir in the cannabutter
After the bubbling has stopped, stir in the cannabis-infused butter and 1½ teaspoons of sea salt until melted.
Step 5: Let it cool down
Once all the ingredients are incorporated, set the base aside until completely cool. Once cool, it should have a thick, pourable consistency. Store the prepared caramel in a covered container on the counter.
For consistency:
If your caramel is too thick for your liking, slowly warm it up over low heat and stir in a few tablespoons of heavy cream. Add as much cream as needed to get a nice smooth caramel. This may take a few minutes, so be patient.
How to make “pot” ice cream
Step 1: Mixing the Base
In a large bowl, combine the 2¼ cups heavy cream, milk, and vanilla with half the cooled caramel. Whisk well until ingredients are fully incorporated, then cover with plastic wrap and refrigerate for at least 1 hour.
Step 2: Start the Ice Cream Maker!
Once the mixture has set, slowly add the ice cream base, inverting according to the manufacturer’s directions. This usually takes between 20 and 40 minutes depending on the machine model and desired consistency.
For consistency
If you prefer luxuriously smooth soft serve, this recipe is best enjoyed right after churning.
For a firmer weed ice cream, freeze to desired consistency; Check it regularly so it doesn’t get too hard. To serve, drizzle over the remaining caramel and sprinkle with a pinch of sea salt.
Step 3: Add toppings
Scrape the finished ice cream into a freezer-safe container. You can easily expand this recipe with ingredients and toppings like chopped chocolate, peanuts, or toasted pecans.
Important: Stir in the additions immediately after churning, as once frozen it will be too firm to incorporate nuts or chocolate.
Step 4: Caramel drizzle
Add half of the remaining caramel and toss lightly into the ice cream before placing the container in the freezer to set. To serve, drizzle over the remaining caramel and sprinkle with a pinch of sea salt.
We hope you enjoy this decadent-infused ice cream. Enjoy it on hot apple pie, in a banana split or turn it into a delicious caramel milkshake drizzled with your favorite toppings.
Redavna Kalynchuk
Redawna Kalynchuk is a freelance writer, photographer and visual storyteller based in Alberta. Her passion for cannabis stems from years of cannabis gardening and making incredible infusions. So you can grow, cook and share!
Check out Redavna Kalynchuk’s articles
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