Photo by Eva Kolenko

Avocado Dark Chocolate Ice Cream

2 cups almond milk, divided use
¾ cup organic cane sugar
2 ounces dark chocolate, finely chopped
25 mg cannabis distillate
1 avocado, peeled, pitted

Gently heat almond milk, sugar, chocolate and cannabis distillate until chocolate melts and sugar dissolves; do not boil. Cool. Puree with avocados until smooth. Refrigerate until well chilled.

Transfer to ice cream maker and freeze according to manufacturer’s instructions. When fully churned, transfer to containers and freeze 4 to 6 hours. Makes 3 cups. Amount of THC depends on the distillate

Recipe courtesy of David Yusefzadeh