In The CBD Kitchen, Leah Vanderveldt demystifies the science behind cannabidiol with over 50 delicious recipes, including those for skincare, smoothies & sweet treats. Leah's 'nice' cream couldn’t be easier to make - all you need are frozen bananas and a food processor, but this version is made a little more exciting with a raspberry ripple (and CBD, of course).
3 frozen bananas, peeled and chopped
1 teaspoon vanilla extract
½ teaspoon CBD oil
2 tablespoons plus 60ml/¼ cup full-fat coconut milk
125 g/1 cup frozen raspberries
In a food processor or blender, process the bananas, vanilla, CBD oil and the 2 tablespoons of coconut milk together until you have a smooth mixture. Pour into a freezer-proof container.
Put raspberries and remaining 60 ml/¼ cup of the coconut milk into the food processor or blender and process until smooth. Pour the raspberry mixture on top of the banana mixture in the container and drag a small rubber spatula or knife gently through to create ripples of the raspberry in the banana. Pop into the freezer for about 10 minutes to ﬁrm up before serving.
You can store the nice cream in the freezer, but let it thaw for about 10–15 minutes before serving if it has been in there for a while. It will keep for 1–2 weeks.
Important notes on CBD
Readers are urged to consult a relevant and qualified specialist or physician for individual advice before taking CBD in conjunction with any other medical conditions, medication or if pregnant or breastfeeding.
For the purposes of this book, a single dose of CBD is considered to be about ¼ teaspoon. However, it’s important to pay attention to the concentration of the specific oil you’re using, and find what is best for you. Take note of the amount that works for you and sub that in anywhere you see ¼ teaspoon in the single-serve recipes.
A non-flavoured oil-based tincture of CBD is recommended for use in the recipes in this book.