🍑 Infused Recipe
Spring Peach Melba Ice Cream Bars
Vibrant spring peach melba ice cream bars with cannabis-infused cream for addictive fruity bite.
✨ Why It Works · Peach ice cream layered with raspberry sauce on stick.
🍃 Myrcene
🌶️ Caryophyllene
🍋 Limonene
🔥 Decarboxylation
Temperature 245F / 118C
Time 35 minutes
Cannabis 7g
Standard decarb in oven. Flower will be used to infuse the cream.
Step by Step:
1 Preheat oven to 245F / 118C.
2 Break up 7g cannabis flower into small pieces. Spread evenly on a baking sheet lined with parchment paper.
3 Place in oven and bake for 35 minutes. Flower should be lightly golden and dry to the touch.
4 Remove from oven and let cool completely. Decarbed flower is now ready for infusion.
🧪 Infusion
Method Infused cream
Base ½ cup
Temperature 160F
Time 45 minutes
Yield ½ cup
Storage Refrigerate up to 1 week
Step by Step:
1 Decarb cannabis flower (see Decarboxylation steps above).
2 Pour ½ cup heavy cream into a small saucepan.
3 Add the decarbed cannabis flower to the cream. Stir gently to combine.
4 Warm over low heat until mixture reaches 160F. Maintain temperature, do not exceed 160F.
5 Simmer gently at 160F for 45 minutes, stirring occasionally.
6 Remove from heat. Strain through a fine mesh strainer or cheesecloth into a clean container.
7 Discard plant material. Use infused cream immediately or refrigerate up to 1 week.
📋 Recipe Instructions
1 Begin Decarboxylation (see steps above).
2 Prepare Infused cream (see steps above).
3 Peel and pit fresh peaches. Blend 1 cup peach chunks in a food processor or blender until smooth to create peach puree.
4 In a large mixing bowl, combine 2 cups infused heavy cream, 1 cup peach puree, and ½ cup sugar.
5 Whisk vigorously until sugar is completely dissolved and mixture is smooth and well combined, about 2-3 minutes.
6 Cover and refrigerate the mixture for at least 2 hours or overnight until thoroughly chilled.
7 Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions until thick and creamy, about 20-25 minutes.
8 If no ice cream maker: Pour mixture into a shallow freezer-safe dish. Freeze, scraping and stirring every 30 minutes for 3-4 hours until creamy.
9 Spoon a layer of raspberry sauce into the bottom of popsicle molds. Add a layer of peach ice cream. Repeat layers, ending with ice cream.
10 Use a knife to gently swirl layers together for a marbled effect. Insert popsicle sticks firmly into the center of each mold.
11 Freeze for at least 6 hours or until completely solid. To release, run warm water over the outside of molds for 10-15 seconds.
🍑 Ingredients
- • 2 cups infused heavy cream
- • 1 cup peach puree
- • Raspberry sauce
- • ½ cup sugar
🍃 Terpene Pairing
Primary Terpene Myrcene
Flavor Profile Earthy, herbal. Aroma Musky.
Why It Works Enhances peach sweetness.
🌱 Strain Suggestions
Pineapple Express Hybrid
THC 18-24 percent CBD 0.5-1 percent
Terpenes Myrcene, Pinene
Flavors Tropical, pineapple
Effects Uplifting, creative
⭐ [Main]
📊 Nutrition Facts per serving
220
Calories
16g
Total Fat (21%)
10g
Saturated Fat (50%)
50mg
Cholesterol (17%)
30mg
Sodium (1%)
18g
Total Carbohydrate (7%)
1g
Dietary Fiber
16g
Total Sugars
3g
Protein (6%)
🔆 THC per serving
179mg
Onset 60-120 minutes
Effect Duration 4-6 hours
⚠️ Start with one serving.
Wait 90 minutes before consuming more. Effects vary by individual tolerance metabolism and consumption method.
🍑 For adults 21 only. Consume responsibly and in accordance with local laws.
Complementary Terpenes · Myrcene, Caryophyllene, Limonene
Spring Peach Melba Ice Cream Bars · crafted with fresh ingredients