- 2 cups heavy whipping cream
- ½ teaspoon salt
- 2-5 grams decarbed cannabis (see the first step of the cannabutter recipe below for directions)
- 14 ounces sweetened condensed milk
- 2 ounces crème de menthe
- 1 ounce crème de cacao
- ½ teaspoon mint extract
- 6 drops green food coloring optional
- 4 ounces chopped chocolate chunks
Instructions:
- Grab a saucepan and whisk together the heavy cream and decarbed cannabis. Heat the mixture over medium heat until it simmers gently. Don’t let it boil – a gentle bubble is all we need. Let it simmer gently for about 1.5 hours. Strain when finished & place in the fridge to cool.
- In a mixing bowl, whip the sweetened condensed milk, crème de menthe, crème de cacao, and mint extract together until combined.
- Remove the cooled cream from the fridge and whip together with the other ingredients until stiff peaks form. Add chocolate chips near the end.
- (Optional): Add 6 drops of green food coloring and stir until the mixture reaches your desired minty shade.
- Transfer the mixture to a covered container and refrigerate for at least 4 hours, or until completely chilled. Overnight chilling is ideal for an extra scoopable texture.
