Photography by Eva Kolenko

Coconut Milk, Sumac and Lime Ice Cream

  • 2 cups coconut milk
  • ¾ cup organic cane sugar
  • ½ cup juice, from 4 large limes
  • 3 tablespoons ground sumac
  • 1 teaspoon kosher salt
  • 1 teaspoon Black Lime cannabis flower, coarsely ground, decarbed

In medium saucepan, heat coconut milk and sugar, stirring to dissolve sugar; chill until cold. Stir together lime juice, sumac and salt; add to coconut milk. Transfer to ice cream maker and churn according to manufacturer’s instructions. When mixture begins to thicken,10 to 12 minutes, slowly add decarbed flower. Churn 10 more minutes or till firm. Transfer to container; freeze 4 to 6 hours. Amount of THC depends on the strain.

Recipe courtesy of David Yusefzadeh