Summer is 100% better with ice cream -- so what's better than an arsenal of frozen treats to bring out on a hot day? You'll need to pick up a popsicle-type mold for this delicious dessert -- but no machines necessary for these non-dairy, homemade Cheeba Pops.
1/4 cup corn syrup (to be infused)
600mg active THC (or 1 gram preactive)
2 / 13.5-14 oz cans coconut milk
2 / 13.5-14 oz cans coconut cream
1 cup sugar
1 tsp guar gum
1 tsp xantham gum
Flavor: 1-2 spoonfuls your choice to taste
Vanilla - for creamy Vanilla
Cocoa Powder - for Chocolate
Strawberries, etc - for Fruit (go wild)
Infuse corn syrup ahead of time and set aside. Heat all ingredients minus the corn syrup on medium. Stir constantly until it starts to thicken. Add the corn syrup and fully incorporate. Remove from heat and let cool on the counter until able to safely pour into molds. My molds produced 24 per batch, at approximately 25mg each.
As always, Bon Appetit!
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