Culinary Cannabis

Turkish Coffee Ice Cream Story

Hello Everyone!

Thanks for stopping by today to talk about one of my absolute favorite guilty pleasures – ice cream!  This version is a coffee and caramel no-churn creation.  It’s also ridiculously easy to make.  Aside from freezing time, this recipe takes about 5 minutes from start to finish.  As an extra, added bonus, the basic no-churn ice cream base can be turned into an infinite numbers of flavors.  So, if you don’t want a freezer full of sweet potato and watermelon  ice cream, consider your elevation status  before settling on a flavor combination.

I know it’s a little early in the season to be  thinking about ice cream, it being the staple of many a summer afternoon family reunion, neighborhood block party or church ice cream social,  but that’s the whole point.  With no-churn ice cream, you can whip up a batch virtually any time in the comfort of your own kitchen.  No long hours spent laboring over a hand-cranked churn.  I don’t know about you, but when I was a kid, I didn’t know counter top electric versions of ice cream churns existed.  Our ice  cream churn was kid-power only.  

I hope that you try this recipe or a  flavor variation of your choice..  When it’s actually more like ice cream season, and fresh fruits are abundant, fresh peach or strawberry ice cream can’t be beat.  Add a tablespoon or two of lemon juice and up to half a cup of pureed fruit along with chunks of fresh fruit.  

I used  gorilla glue #4 as the infusion in this recipe.  The strong flavor of the coffee worked well with this strain.  This strain would also work well with a chocolate ice cream.  If you are making a fruit ice cream, I would choose a fruitier strain.

Turkish Coffee Ice Cream Recipe.docx

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Turkish Coffee Ice Cream Recipe

1 c infused heavy whipping cream

1 c un-infused heavy whipping cream

1 14 oz can sweetened condensed milk

2 t vanilla extract

¼ c instant expresso powder

½ c prepared caramel sauce

Add both infused and un-infused cream, espresso powder and vanilla to a  large bowl.  Whip into stiff peaks with hand held or stand mixer.  

Add sweetened condensed milk to another bowl.  Fold in whipped cream in 3 additions.

Put 1/3 of ice cream in freezer container.  Drizzle ¼ c caramel sauce over ice cream.  Use a butter knife to swirl caramel into ice cream.  Repeat with remaining caramel and ice cream.  

Place into resealable, air tight container and freeze for a minimum of six hours.

As with all cannabis infused food start with a small portion till you learn your tolerance. Keep out of reach of children and pets

Culinarily Yours in cannabis,

Mary Ann

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