Hemp-infused double chocolate tahini ice cream
Alright alright ALRIGHT. It’s here. Finally. A section of my little corner of the WWW dedicated to all things cannabis. You can’t see me right now but I’ve got a big ass smile on my face because merging my two loves has been a seriously long time coming.
For those of you who don’t know (there’s a surprising number of you who are shocked when you learn this morsel of information), I launched a marijuana infused products company back in 2016. Well, we started the process (licensing, facility buildout, R&D, etc.) in 2016 then officially brought products to market in 2018. 2018 was also the time we realized the hemp side of the cannabis space was starting to become a total shitshow, due mostly to the fact that 1) hemp products aren’t regulated and 2) literally anyone can get their hands on hemp extracts. Since we’d been operating a company in the highly regulated marijuana space, we decided it would probably be a good idea to bring a lot of that regulatory framework over to the hemp side of the industry. 8 months later, we launched SUPERGOOD.
But those stories are for another day. At some point I’ll tell you about the why and the how and the ups and the downs. Spoiler: there were a lot of downs. We’ve learned so many (hard) lessons over the course of the past three years and I’m shocked that I’ve found myself in a place where I feel comfortable talking about them. For the record, I never thought I’d be in this place; 2017/18 were two of the most difficult years of my life and I was certain there was no way we were going to be able to dig ourselves out of the hole we’d gotten ourselves into. BUT HERE WE ARE. Holy shit, here we are.
(Trust me when I say that no one is more surprised by any of this than me.)
So here’s my grand plan for this space: I want to make myself an open book. Truly. I plan on diving into all that stuff I mentioned above as well as all the things I’ve learned over the course of the past three years. Like, the ins and outs of oil-based extraction (Thom said I can’t give you my actual recipe but that’s ok I’ll give you enough clues to succeed). Growing cannabis at home. Why water-compatible cannabinoids are garbage. Hemp vs. marijuana. Homogeneity and why it’s so important. But also, lots of cannabis-infused recipes because merging my two loves, remember?
I think this is the point where I tell you that - unless I’m trying to get intoxicated (with THC) - I use cannabis as medicine. Because of that, there are a lot of ingredients I feel are incompatible with consuming cannabis in such a manner. To understand why is to understand the whole point of supplementing with cannabinoids (and other cannabis compounds) in the first place: they promote homeostasis (AKA balance). And what do highly processed ingredients and additives do? They make it more difficult for your body to achieve homeostasis. So refined sugar-laden CBD gumminess and chocolates and marshmallows? Not going to be as effective medicine as a tincture or an edible that’s made with wholesome ingredients. Ya dig?
Welcome to this new space, guys. I AM SO HAPPY IT’S FINALLY HERE. <3
Notes: Feel free to use any nut milk you have on hand (homemade is best unless you can get your hands on a variety that doesn’t contain any weird shit). I’ve used both cashew and almond, and they both work lovely. Not a fan of tahini? Use your favorite nut/seed butter. If you don’t have a high powered blender (like a Vitamix), soak your dates in warm water for 30 minutes. If you don’t have an ice cream maker, you’ll want to add the daily oil when you’re blending the dates, tahini, etc. Once the mixture has been chilled overnight (it thickens considerably), fold in the chocolate chunks and/or cacao nibs then transfer to a freezer safe container and freeze. CBD dosing is entirely up to you. I prefer to go heavier when making hemp edibles but that’s my personal preference. Not interested in the CBD thing? Simply substitute the same amount (3-6mL) of MCT oil.
HEMP-INFUSED DOUBLE CHOCOLATE TAHINI ICE CREAM
3 cups (660g) unsweetened cashew milk, divided
2 ounces (60g) cacao butter
1/4-1/2 cup (62-124g) tahini
1/4 teaspoon vanilla bean powder
1/3 cup (28g) cacao powder
1/2 teaspoon (2g) fine sea salt
12-14 (220g) medjool dates, pitted
3-6mL (80-160MG CBD) SUPERGOOD daily oil
2 ounces (60g) dark chocolate, roughly chopped
2-3 tablespoons (16-24g) cacao nibs, optional
Add 1 1/2 cups cashew milk to a small saucepan set over medium heat; bring to a boil. Once boiling, reduce heat to medium-low and add the cacao butter; simmer until melted. Remove from heat and pour mixture into the container of a high powered blender (see notes above if you don’t have a high powered blender). Add the remaining cashew milk, tahini, vanilla bean powder, cacao powder, sea salt, and dates; mix on high speed for 1-2 minutes, or until smooth and creamy. Transfer to a large bowl, cover, and refrigerate 4-6 hours or overnight. Once chilled, transfer the mixture the the bowl of your ice cream maker and mix according to the manufacturer's instructions (if you don’t have an ice cream maker, see notes above). When the ice cream starts to thicken, add the daily oil, chocolate chunks, and cacao nibs (if using) then let the ice cream machine do it's thing for another 5-10 minutes. Serve ice cream immediately or transfer to a freezer safe container (once it’s in the container, I like to add a handful of chocolate chunks on top) and freeze. Thaw for 15-20 minutes before serving.
Yield: 1 quart (6-8 servings)