Psychedelicatessen: Kona Cannabis Coffee Ice Cream

“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”

The heir to a homegrown ice cream dynasty, Isaac Lappert founded Cannabis Creamery with the intention of combining two of his favorite things.

“I’m an ice cream guy who just so happens to really love cannabis,” Lappert told host Abdullah Saeed during an episode of the counterculture culinary show Bong Appetite.

Now, Isaac has founded Cannabis Creamery, inspired by a story his dad told him about when the Grateful Dead custom ordered a Grapefruit Sinsemilla Sorbet for a party. As a graduate of Le Cordon Bleu, the younger Lappert sold pot cookies in the park for extra pocket money as he was going through school and is now investing his considerable knowledge into a new business.

Isaac’s grandfather Walter founded Lappert’s Ice Cream in Kauai in 1983 during his retirement, and his son Michael brought the business to Sausalito. Isaac is carrying the family business into the future, infusing cannabis into classic recipes. He hopes to open the first medicated-only ice cream parlor in California.

Adding a pinch of activated unpressed hash or kief to this ice cream complements the coffee flavor. Try to use authentic Hawaiian Kona coffee, if you can. It’s necessary to use an ice cream maker to get the proper texture, but they’re easily found on the secondhand market. I use a Cuisinart that I scored for $15 at a garage sale!

Kona Cannabis Coffee Ice Cream


1 1/4 cups heavy whipping cream
1 cup whole milk, divided
1/2 cup ground Kona Coffee
1/3 cup granulated sugar
1/4 cup light corn syrup
1/8 teaspoon kosher salt
1/2 tbsp unpressed activated hash or kief
1/2 cup firmly packed sweetened shredded coconut
2 tbsp cornstarch
2 tbsp buttermilk powder
1/4 tsp vanilla extract
1/2 cup chopped macadamia nuts
1/2 cup miniature chocolate chips

Combine the cream, 1/2 cup milk, coffee, sugar, corn syrup, salt and hash in a saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil.

Cover the pan and remove from the heat. Allow the mixture to steep for 30 minutes, then strain the mixture through a fine sieve, pressing with the back of a spoon to strain out as much liquid as possible.

Meanwhile, toast the coconut in a small saucepan on medium heat until it is golden brown and fragrant.

Combine the remaining milk, cornstarch, buttermilk powder and vanilla extract in a small bowl. Stir until smooth and both of the powders have dissolved.

Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer over low heat, stirring constantly for 2 minutes or until thickened. If the mixture is lumpy, strain it through a sieve.

Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled, for at least 3 – 4 hours or preferably overnight.

Freeze the custard mixture according to the instructions for your ice cream maker, adding the macadamia nuts, chocolate chips and toasted coconut into the mix as it churns. Serve immediately for a softer ice cream or freeze for a harder ice cream. Allow the frozen ice cream to sit at room temperature for 15 minutes before serving.

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