Cannabutter ice cream offers another way to get frosty this summer

Cannabutter ice cream offers another way to get frosty this summer
Young Kwak photo

As the hottest days of summer get here, few things are as satisfying as a scoop of nice, cold ice cream. Add cannabutter into the mix and, you've got some extra special frozen edible goodness.

Here's the best part: Turns out, it's actually insanely easy to make your own ice cream without an ice cream maker. All it takes is a mixer or a whisk and a few simple ingredients.

This recipe will land you a healthy stash of adults-only classic vanilla ice cream that is super easy to customize by adding in your favorite cookies, cereal or fruit filling.

But first thing's first. You'll need to make some cannabutter. This infused butter recipe will give you far more than you need for the ice cream, so store the rest in an airtight container in the fridge or freezer and use it as needed for other baking adventures.


  • 1 cup salted butter (two sticks)
  • 1/8 ounce (3.5 grams) cannabis flower
  • (cheap is definitely fine)
  • Preheat the oven to 245 degrees. Break up the buds and put the pieces on a foil-lined baking sheet and bake for about 30 minutes. Fair warning: This process is very smelly.
  • Once cool, grind or finely cut up the weed, and add it to a slow cooker with two sticks of butter. Heat on low for two to three hours, making sure not to burn the butter.
  • Strain through a cheesecloth or fine mesh strainer into a container for storage and you're done.

Cannabis Ice Cream

  • 2 cups heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • 3 tablespoons cannabutter, melted
  • 1 teaspoon vanilla extract
  • Optional
  • Crushed cookies
  • Your favorite cereal
  • Jam or fruit filling

Whip the heavy cream in a large cool bowl until stiff peaks form.

Mix the sweetened condensed milk, cannabutter and vanilla extract together in another bowl, then gently fold the mixture into the whipped cream with a spatula.

Spread the mix in a 9-inch-by-5-inch loaf pan, cover tightly and freeze. If you want to add mix-ins, stir those in after the mixture has been in the freezer for a little while.

Freeze for at least five or six hours, then scoop and enjoy. Remember that the potency of homemade edibles is hard to predict, so it's better to start with a small serving and keep in mind it sometimes takes more than an hour for edibles to kick in. ♦

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About The Author

Samantha Wohlfeil

Samantha Wohlfeil covers the environment, rural communities and cultural issues for the Inlander. Since joining the paper in 2017, she's reported how the weeks after getting out of prison can be deadly, how some terminally ill Eastern Washington patients have struggled to access lethal medication, and other sensitive...