No-Churn Infused Vanilla Ice Cream
No-churn ice cream needs two ingredients and a freezer, which makes it one of the friendliest edibles to make. The infused coconut oil is whisked into the condensed milk before the cream goes in, so it is evenly through the whole pan. Then the dosing is a level half-cup scoop, same scoop every time.
By Canabee Kitchen
Photo by Vendela Larsson on Unsplash
Ingredients
Makes 12 servings, about 60 mg THC in the whole batch
Instructions
- 1
Whisk the base
Whisk the condensed milk, melted infused coconut oil, vanilla and salt in a large bowl until the oil has completely disappeared. This is the step that makes every scoop the same.
3 min - 2
Whip the cream
In a separate cold bowl, whip the cream to stiff peaks.
4 min - 3
Fold
Fold a third of the cream into the base to loosen it, then fold in the rest gently until no streaks remain.
3 min - 4
Freeze
Scrape into a loaf pan, cover, and freeze at least six hours. Label the lid with the milligrams per half-cup scoop.
6 hr - 5
Scoop by the measure
Let it sit five minutes, then serve with a level half-cup measure. Same scoop, same dose, every time.
Tips from the kitchen
- Twelve half-cup scoops from a standard loaf pan. If your scoops run big, the dose does too; measure, do not eyeball.
- Stir in chocolate chips or a swirl of the infused caramel sauce, but keep the dose in one place or the math gets away from you.
- Keep it in a labelled container at the back of the freezer, away from the family tub.
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