This cannabis infused lemon lime ice cream is the kind of recipe you make once and then make again immediately. Fresh lemon and lime juice, heavy cream, and infused milk combine into a brisk, creamy citrus ice cream that tastes nothing like the bottled stuff. Five main ingredients, one ice cream maker, and you’ve got a proper cannabis ice cream no churn alternative that actually has the texture of real ice cream — not sorbet.
Cannabis Infused Lemon Lime Ice Cream: Ingredients
- 1½ cups heavy cream (or infused heavy cream — see infusing notes)
- 2 cups whole milk (or infused whole milk)
- 1½ cups granulated sugar
- ¼ cup (60ml) fresh lime juice (~2.5 limes)
- 6 tbsp (90ml) fresh lemon juice (~2.5 lemons)
- 1 tsp lemon extract (LorAnn or similar — don’t overdo it)
- Zest of 2 limes (optional but recommended)
Always use fresh-squeezed juice for this lemon lime ice cream recipe — bottled citrus juice won’t give you the same bright, clean flavor. The fresh juice is the whole point.
How to Infuse This Lemon Lime Ice Cream
To make cannabis infused lemon lime ice cream, substitute the dairy with infused versions:
- Infused heavy cream: Use infused heavy cream ice cream base in place of the 1½ cups regular heavy cream
- Infused whole milk: Use cannabis infused whole milk in place of the 2 cups regular milk
- Both: Using infused heavy cream AND infused milk makes a stronger batch — potency depends on your infusion strength
The weed ice cream with fresh citrus flavor works because the fat-soluble cannabinoids bind to the cream and milk during infusion. Churning doesn’t affect potency. Always calculate your dose before making a full batch — use a site like scientificeditables.com to estimate mg per serving based on your infusion strength.
Cannabis Ice Cream No Churn vs. Ice Cream Maker
This recipe was made with a compressor-style ice cream maker (60–70 minutes). For cannabis ice cream no churn, use a freeze-bowl style ice cream maker (freeze the bowl 24 hours in advance) — the process is the same, just slower. Both methods work. Without any machine, you can also freeze the mixture in a shallow container and stir every 30 minutes for 2–3 hours, though the texture won’t be as creamy. The ice cream maker produces the best result for this cannabis infused lemon lime ice cream.
Step-by-Step Instructions
Step 1: Combine and Mix
Add heavy cream, whole milk, and sugar to a large mixing bowl. Juice the lemons and limes fresh (a hand juicer works great) and add the juice. Add 1 tsp lemon extract — this goes a long way, don’t overdo it. Add lime zest if using. Stir until sugar is mostly dissolved.
Step 2: Chill 30 Minutes
Cover the bowl and refrigerate for 30 minutes. This brings everything to the same temperature before churning and helps the sugar finish dissolving.
Step 3: Churn 60–70 Minutes
Pour the chilled mixture into your ice cream maker (fill only 60–65% — it expands as it freezes). Churn for 60–70 minutes until thick and frozen. The lemon lime ice cream recipe yields a soft-serve consistency right out of the maker.
Step 4: Transfer and Freeze
Scoop into freezer-safe containers, cover, and freeze for 2–3 hours minimum for a firmer, scoopable texture. The cannabis infused lemon lime ice cream keeps well in the freezer for up to 2 weeks.
Frequently Asked Questions
Can I use bottled lemon and lime juice?
Technically yes, but this lemon lime ice cream recipe is built around fresh juice flavor — bottled citrus will taste flat by comparison. Fresh juice is the key ingredient that makes this cannabis infused lemon lime ice cream taste like a citrus party, not just a generic sweet cream.
Do I need an ice cream maker?
No. For cannabis ice cream no churn: freeze the mixture in a shallow dish and stir aggressively every 30 minutes for 2–3 hours, breaking up ice crystals each time. The texture won’t be as smooth, but it works. The infused heavy cream ice cream base is rich enough to produce a decent result either way.
How strong will each serving be?
Potency depends entirely on your infusion. If your infused milk or weed ice cream with fresh citrus is made from cannabis-infused cream at a known potency, divide total THC by number of servings. A typical batch of this recipe makes about 8–10 servings.
References
Learn More on Herbistry420
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