Cannabis Infused Chocolate Chip Ice Cream Recipe: 4 Steps

This cannabis infused chocolate chip ice cream recipe is the ultimate stoner dessert. Made with infused milk as the cannabis infused milk ice cream base, heavy cream, sugar, vanilla, and chopped dark and milk chocolate, it comes together in under an hour with an ice cream maker. Fair warning — 3 small scoops is plenty. This is potent ice cream.

Cannabis Infused Chocolate Chip Ice Cream Ingredients

• 2 cups heavy whipping cream
• 1 cup cannabis infused milk (made with hash or flower — see notes)
• ¾ cup sugar
• 2 tsp liquid vanilla extract
• Pinch of salt
• 1–2 chocolate bars (dark + milk chocolate, chopped) or ½ cup chocolate chips

The cannabis infused milk ice cream base is what carries the THC into the ice cream. The host made this using 4 grams of hash infused into whole milk, which is roughly equivalent to 8–16 grams of cannabis flower depending on potency. Use your own infused milk and adjust based on how strong your infusion is.

How to Make Cannabis Infused Chocolate Chip Ice Cream: 4 Steps

Step 1: Mix the Ice Cream Base

Combine the heavy cream, infused milk, sugar, vanilla extract, and salt in a large mixing bowl. Whisk until the sugar is fully dissolved — this takes 2 to 3 minutes of steady whisking. Start slowly to avoid splashing. You will feel less resistance as the sugar dissolves. Once everything is smooth and incorporated, the chocolate chip ice cream with infused milk base is ready.

Step 2: Churn in the Ice Cream Maker

Learning how to make cannabis ice cream with ice cream maker is straightforward — follow the manufacturer’s directions for your specific machine. Pour the ice cream base into the chilled bowl of your ice cream maker and run it on the ice cream setting. The host set theirs for 50 minutes. Make sure your machine’s freezer bowl has been pre-frozen for at least 24 hours before starting.

An ice cream maker is required for this recipe — you need something that churns and chills simultaneously. A standard recipe makes about 1 litre of finished ice cream.

Step 3: Add the Chocolate Chips

About 5 minutes before the churning cycle ends (at the 45-minute mark), open the machine and add the chopped chocolate bars or chocolate chips. Let the machine finish the last few minutes of churning to fold the chocolate through the ice cream evenly. The host used one full dark chocolate bar and about half a milk chocolate bar — go heavier on chocolate rather than lighter. More chips is always better.

Step 4: Transfer and Freeze

When the churning is done, the ice cream will still be soft and scoopable. Transfer it to a storage container and freeze for a few hours before serving for a firmer texture. Use clearly labelled cannabis ice cream chocolate chip storage containers — the host recommends red-lidded containers for infused ice cream and blue lids for non-infused, so no one accidentally takes a heavy hit.

Tips for Best Results

• Start with small servings — 2 to 3 small scoops is enough for most people. This ice cream is potent. The host ate 3 small scoops at night and woke up high the next morning.
• Label your containers clearly — always keep infused ice cream labelled and stored separately from non-infused items. Keep away from children and pets.
• Use any ice cream maker — you do not need the same machine used in the video. Any ice cream maker with at least 1 litre capacity will work. A list of recommended machines is in the video description.
• Use strong infused milk — the potency of the ice cream depends entirely on your infused milk. Check out the how-to-make-cannabis-infused-milk video for a full tutorial.
• Add chocolate generously — use both dark and milk chocolate for a richer flavour. Do not be shy with the chips.