Infused Mint Chip Ice Cream – Cannabis Ice Cream Recipe

This infused mint chip ice cream recipe from Herbistry420 is creamy, minty, and packs a serious punch. Fordee made it using ABV CannaMilk (plus a tincture boost) and a home ice cream maker — no eggs, no fuss, and absolutely loaded with flavor. Whether you call it Mint Chip Funk or just the best cannabis edible you’ve ever made, this recipe delivers.

Infused Mint Chip Ice Cream — Ingredients

• 1 cup CannaMilk or infused milk (250ml) — ABV or tincture infused
• 2 cups heavy cream (500ml) — can also be infused
• 1/2 cup white granulated sugar (100g)
• Pinch of salt
• 1/2 tsp peppermint extract
• 1 tsp vanilla extract
• Optional: food coloring, 100g chocolate (chips or chopped), 50g mini marshmallows

The optional mix-ins are what give this infused mint chip ice cream its “funk” — Fordee’s signature twist on a classic mint chocolate chip flavor. The marshmallows add a creamy chew that pairs perfectly with the minty base.

5 Steps to Make Infused Mint Chip Ice Cream

1. Prepare your CannaMilk — Infuse 1 cup of milk with ABV using the POT by Noids (or similar device). Add tincture to boost potency if desired.
2. Mix the base — Combine CannaMilk, heavy cream, sugar, salt, peppermint extract, and vanilla in a mixing bowl. Stir until the sugar fully dissolves.
3. Chill the mixture — Refrigerate the mixture for at least 2 hours (or overnight) before churning. Cold mix = better texture in the machine.
4. Churn in the ice cream maker — Pour the chilled mixture into your ice cream maker and churn until thick and creamy. Add chocolate chips and marshmallows in the last few minutes.