Cannabis Infused Chocolate Chip Ice Cream Recipe: 4 Steps

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.