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Mango-Kush Coconut Ice Cream

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Ingredients

Adjust Servings:
21 grms Mango Kush tincture 21 grams equivalent to 2 tablespoons
.32 grms Eybna Mango Kush Terpenes
4 grms Cyclodextrin Powder available on Amazon.com
262 grms Unsweetened Almond Milk 262 grams equivalent to 1 cup
100 grms Organic Sugar 100 grams equivalent to 1/2 cup
398 ml Coconut Milk 398 ml equivalent to 13.5 oz can
1 grm Xanthan Gum 1 gram equivalent to 1/2 teaspoon
1 Vanilla Bean split down the middle and scraped

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Mango-Kush Coconut Ice Cream

By The Terpene Connoisseur

A vegan, dairy-free and gluten-free dessert

  • 125 min
  • Serves 12
  • Medium

Ingredients

Directions

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This is great recipe by The Terpene Connoisseur is vegan, dairy free, and gluten free loaded with aromatic terpenes and relaxing cannabinoids. This recipe makes 12 servings at roughly 20mg THC per serving. This recipe calls for a cannabis tincture, in which you can use any of your favorites, or DIY it using this recipe.

Directions:

In a small glass jar, mix the Mango Kush tincture and terpenes with the cyclodextrin.

In a small pot, heat the almond milk with the sugar until fully dissolved. Chill mixture.

In a blender, add the coconut milk, almond milk mix, the tincture mix and the scraped paste from center of the vanilla bean. Blend on low speed to mix everything well. Slowly add in the xanthan gum through the top of the blender while it’s still mixing on a low setting. Increase blender speed to high for about 45 seconds until everything is fully incorporated and xanthan gum has fully hydrated.

Allow the ice cream base mixture to chill down for a minimum of 2 hours in the refrigerator.

Process the ice cream base in an ice cream machine according to the manufacturer’s instructions.

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Steps

1
Done

In a small glass jar, mix the Mango Kush tincture and terpenes with the cyclodextrin.

2
Done

In a small pot, heat the almond milk with the sugar until fully dissolved. Chill mixture.

3
Done

In a blender, add the coconut milk, almond milk mix, the tincture mix and the scraped paste from center of the vanilla bean. Blend on low speed to mix everything well. Slowly add in the xanthan gum through the top of the blender while it’s still mixing on a low setting. Increase blender speed to high for about 45 seconds until everything is fully incorporated and xanthan gum has fully hydrated.

4
Done

Allow the ice cream base mixture to chill down for a minimum of 2 hours in the refrigerator.

5
Done

Process the ice cream base in an ice cream machine according to the manufacturer’s instructions.

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