The stoner community is positively beside themselves with glee at the mere suggestion that Ben & Jerry’s could possibly consider producing a marijuana ice cream. Co-Founder of our beloved frozen dairy treat, Ben Cohen, said in an interview that he would consider being open to a psycho-active flavor. Jerry Greenfield, his partner in “crime” agreed that it would be cool, but added “If it were my decision we’d be doing it, but thankfully we have wiser heads at the company.”
The Vermont company is not new to controversy. They have often taken a stance on social and environmental issues and have been known to nod at hippy counter culture as in the case of Cherry Garcia and Wavy Gravy.
Despite their apparent enthusiasm for a pot infused ice cream flavor, I don’t recommend holding your breath. If you are nonetheless eager to obtain your high from ice cream, here is a do it yourself option;
25 grams of butter
18 fluid ounces Single Cream
75 grams coconut sugar
A Pinch of salt
1/4 Ounce Crumbled hash or 10 grams crushed bud
2 or 3 Bananas
3 Tablespoons Rum
5 Tablespoons Agave, Maple Syrup, Honey, or any liquid sweetener of your choice
If you have access to some good hash, I highly recommend using hash for this recipe. If you don’t, crushed bud will do just fine.
If you have a double boiler, start by heating the cream. If you don’t have a double boiler, you can put the cream in a pot and place that pot inside a pot of boiling water. This keeps the cream from burning while you heat it just till it almost boils.
In a separate saucepan, heat the butter with the sugar and salt. Heat the hash on a small flame like that of a lighter and crumble it into the butter mixture. With your third arm, stir all the while.
Wisk the cream into the butter mixture.
In a large bowl, mash the bananas with a fork. Then stir in the rum, liquid sweetener, and cream/hash mixture. Beat well with electric mixer if you have one.
Pour the entire mixture into a plastic Tupperware and place in the freezer. Let it sit for a few hours, until it gets mushy. Then, using a spatula, move the mixture into a bowl that has been stored in the freezer and mix it as much as possible. This step keeps the ingredients from separating into separate layers. Return to freezer and wait till it’s set, or else repeat step every hour or so until it’s no longer possible.
You can add all sorts of interesting ingredients for variety, but I don’t recommend adding fruit as that will make your ice cream icy rather than creamy.