How to make Cannabis Infused Popsicles (Vegan, Paleo and Keto friendly)

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If you’re like me, there’s nothing that says summer fun like popsicles. These were inspired by the Mexican paletas (Mexican fruit and cream popsicles!) that we had growing up on the south side of Chicago. But when you’re on a journey to health using cannabis, you want to find recipes with ingredients that will support your body AND your childhood cravings. This marijuana-infused popsicle recipe nails both of those. Unlike the ice cream from my childhood memories, these are vegan, paleo and keto friendly and are made using just 5 ingredients. No sugar. No BS. Just a popsicle with fruit, coconut, and cannabis in it. After one batch of these cannabis-infused popsicles, you’ll see how simple and easy it is to make an infinite variety of these chill summer treats. On that note, this may turn into a cannabis popsicle blog for the next couple of months, so stay tuned!

CBD Popsicles

You can easily make this recipe using CBD by dropping in your favorite CBD product or making homemade CBD oil. I made this popsicles at a 1:1 ratio using my CBD oil recipe combined with my cannabis coconut oil recipe. You can increase or decrease the dosage and change the ratio by using THC/CBD dosage calculator. 

Choosing a popsicle mold for cannabis popsicles

After getting tons of questions about molds every time I post a recipe, I’m now adding it in the post directly. I tried several different popsicle molds over the years before I got this one.  It’s sturdy and it makes 12 good sized popsicles. This recipe will fit almost perfectly into that mold, so you’ll have to adjust if you’re using something else. 

Cannabis Infused Popsicles

Layered blueberry, coconut and strawberry paletas made with five ingredients. Vegan, paleo and keto friendly, with no added sugar.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 hours hrs 30 minutes mins

Total Time 5 hours hrs 55 minutes mins

Servings: 12 popsicles

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups frozen blueberries
• 2 tablespoons maple syrup or stevia to taste, for the blueberry layer
• 4 tablespoons full fat coconut milk for the blueberry layer
• 1 tsp CBD oil (about 50mg CBD)
• 2 tsp cannabis infused coconut oil (about 60mg THC)
• 1 can full fat coconut milk the remainder, for the middle layer
• 1-2 tablespoons maple syrup for the middle layer
• 3/4 lb fresh strawberries for the top layer

Equipment

• Food processor
• Popsicle mold (12 count)
• Popsicle sticks

Method

 

1. In a food processor, combine the frozen blueberries, 2 tablespoons of maple syrup or stevia, 4 tablespoons of coconut milk, the CBD oil and the cannabis infused coconut oil.
2. Pour 2 tablespoons of the blueberry mixture into each section of the mold.
3. Freeze for 15 minutes.
4. Rinse out the food processor and combine the remaining can of coconut milk with 1 to 2 tablespoons of maple syrup.
5. Pour into the mold until each section is about two thirds full.
6. Freeze for 15 minutes.
7. Rinse out the food processor and puree the fresh strawberries. Pour into the molds.
8. Freeze for 1 hour.
9. Insert the popsicle sticks.
10. Freeze for another 4 hours.

Notes

Dosage: made at a 1:1 ratio using homemade CBD oil and cannabis coconut oil. Adjust the ratio and the strength with the dosage calculator. Start low and go slow, even when you are confident about the potency.

Molds: this quantity fits a sturdy 12-popsicle mold almost exactly. Adjust if yours is a different size.

CBD version: drop in your favourite CBD product, or use homemade CBD oil, in place of the THC oil.

Marijuana Infused Popsicle Recipe

1. In a food processor, combine:

• 2 cups frozen blueberries
• 2 tablespoons maple or stevia to taste
• 4 tablespoons full fat coconut milk
• 1 tsp of cbd oil recipe (which comes out to approximately 50mgs CBD) and 2 tsp of the cannabis infused coconut oil (which comes out to about 60mgs THC)

I prefer a 1:1 ratio, but you can adjust the dosage in this recipe using the dosage calculator. 2. Pour 2 Tablespoons of the blueberry mixture into each section of the mold 3. Freeze for 15 minutes 4. Rinse out the food processor and combine:

• Remaining can of coconut milk
• 1-2 tablespoons maple syrup

5. Pour into the mold to about ⅔ full 6. Freeze for 15 minutes 7. Rinse out the food processor and puree:

• 3/4 lb. fresh strawberries.

8. Freeze for 1 hr 9. Insert sticks 10. Freeze for another 4 hours Remember to always start low and go slow, even if you are 99% sure you know how potent you made these and what your perfect dose. Accidents happen 😉 I’d love to see how these turn out for you. With love and chillness, CT

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