#LunchWithLo Episode 36: Cannabis-infused Coconut Milk and Ice Cream

How are you doing, buds? I hope you’re staying safe and you’re able to stay home. If you’re still having to work outside of the home, that likely means your an essential worker (or your boss is a dick), either way, thank you for your service to the community. I appreciate you, always have, and always will. 

This week on Lunch With Lo, I am going to show you how to infuse coconut milk and then I’m going to turn that coconut milk into a delicious dairy-free version of chocolate ice cream. According to my husband, this recipe tastes exactly like a fudgesicle. 

Infused Coconut Milk Method


  • 1 can of whole fat coconut milk
  • 3.5 grams of ground cannabis flower or 1 gram of life


  • Baking sheet
  • Saucepot
  • Metal/heat-safe mixing bowl that can rest on the saucepot
  • Alternate to saucepot and bowl: double boiler
  • Wire mesh strainer
  • Cheesecloth
  • Airtight container


  1. Preheat oven to 240 degrees Fahrenheit
  2. Spread cannabis across the baking sheet (line sheet with a piece of parchment paper, tin foil, or silicone baking mat). Bake in the oven for 30-40 minutes. 
  3. Set up your double boiler and bring water to a very low boil.
  4. Open the coconut milk and give it a good stir. Empty the coconut milk can into your mixing bowl/top of the double boiler. Add your decarboxylase cannabis to the milk and whisk together. 
  5. Allow milk and cannabis to simmer for 1 hour, stirring occasionally. 
  6. Strain out cannabis through a mesh strainer and cheesecloth and store in an airtight container in your fridge for up to 4 days. 

Chocolate “Fudgesicle” Ice Cream Recipe


  • 1 can of infused coconut milk
  • 1 cup of Almond milk (or other non-dairy milk)
  • 1/2 cup sifted cocoa powder
  • 1/4 cup sifted dark cocoa powder (or dutch processed cocoa powder)
  • 1/2 cup white sugar (why not cannasugar)
  • 1/3 cup brown sugar (and how about cannabis brown sugar)
  • Pinch of salt
  • 1/2 tablespoon vanilla extract


  • Measuring cups
  • Measuring spoons
  • Hand blender/standing blender/mixer
  • Mixing bowl
  • Ice cream maker
  • Mesh strainer
  • Airtight container for storage


  1. Sift cocoa powder into mixing bowl through a mesh strainer. Add all other dry ingredients and give it a quick blend. 
  2. Add wet ingredients and blend with a hand mixer/blender. 
  3. Cover bowl and chill in the fridge for 2 or more hours. 
  4. Add mixture to your ice cream maker and run for 15 minutes (or for however long is recommended by the manufacturer). 
  5. Store in an airtight container in your freezer. 
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