Weed popsicles recipes

Weed popsicles recipes

Healthy frozen pops made with raspberries and blueberries are a good breakfast for kids. If you prefer sweeter foods, add in some stevia or other low-calorie sweetener. Using full-fat yogurt and cream cheese will yield a richer flavor, but those watching their weight will still enjoy the lighter version.

Weed-infused ice lollies are a great way to cool down and get a dose of medicine, beat the heat and get your desired cannabinoid. But Popsicles aren’t just for the summertime. These sweet iced treats will cool down your summer days and still keep the heat going.

These homemade popsicles will be a refreshing treat to cool off in this hot summer weather. If you’re looking for a good old-fashioned popsicle, we have the perfect recipe. However, if your buds can take the heat and you want some fancy ice pops infused with cannabis, these three recipes are guaranteed to quench your thirst for something cool and sweet.

Popsicle recipes with weed

It is important to note that these popsicle recipes require a pre-canna-infused ingredient, meaning milk, honey, or cannabis oil. If you want the smoothest taste and most potent effects of cannabis in your popsicles, make sure to follow these recipes to the letter.

If you need other canna products to substitute for something

Nutella fudge-sicles

This is the best way to make homemade popsicles if you’re craving a sweet, sweet hit of chocolate in every single bite. The rich and creamy texture is to die for, and since this is a condensed frozen dessert, it will take longer to melt than traditional ice pops, which is always a bonus in the steaming heat.

  • Preparation time: 5 minutes
  • Freezing time: 3 hours
  • Calories: 164
  • Servings: 4 fudge-sicles


  • ½ cup whipped cream
  • ½ cup of chocolate milk
  • ½ cup cannamilk
  • ¼ cup Nutella (or some other hazelnut spread)


  1. Add all the ingredients to the blender.
  2. Cream the ingredients on high anywhere between 2-3 minutes, or until smooth.
  3. Pour the mixture into the molds and then freeze the ice pops for 3 hours prior to serving.

Berry Mint Ice Popsicles

These unique homemade popsicles utilize the strength of mint which can work great to perk you up on a hot day, with the hydrating effects of fresh fruits that can help to keep you well fueled and prepared for any activity. So, whether you’re lounging about poolside, or you’ve got a marathon to run this summer, these could be the ice pops for you.

  • Preparation time: 10 minutes
  • Freezing time: 5 hours
  • Calories: 42
  • Servings: 8 ice pops


  • 2 cups of coconut milk (full fat is preferred for flavor)
  • 1 pint of fresh strawberries
  • 1 pint of fresh blueberries
  • ¼ cup cannabis-infused honey


  1. Remove all of the stems from the strawberries and then toss them into a
  2. blender.
  3. Blend the strawberries, coconut milk, and honey together on high until the mixture is smooth and runny.
  4. Drop the blueberries into the mixture, but this time, use a spoon to combine the ingredients instead of the blender. That way, you can gently fold in the blueberries without causing too much damage to the fruits.
  5. Carefully pour the popsicle mixture into molds and then freeze them for at least 5 hours, to ensure that they are hardened completely before serving.

Tropical Cannabinoid Ice Popsicles

The taste of summer is different for everyone, but no one can deny the abundance of more tropical fruits in the warmer months, which can go a long way to keeping you cool this summer. The orange slices in these ice pops are the perfect density to hold onto the cold just a bit longer than most fruits, and when they explode in your mouth, it will be a flurry of tangy flavor that can be slightly addictive.

  • Preparation time: 5 minutes
  • Freezing time: 5 hours
  • Calories: 98
  • Servings: 6 ice pops


  • 1 cup orange slices
  • 1 cup of frozen fruit
  • 1 cup pineapple juice
  • ½ cup of orange juice
  • ½ cup of coconut milk
  • 6-12 drops of cannabis oil


  1. Add the frozen fruit to the blender and puree it on high until it reaches a smooth, spreadable consistency.
  2. Now pour in the orange juice, pineapple juice, coconut milk, and your preferred amount of cannabis-infused oil before blending the ingredients together one more time for 1-2 minutes or until thoroughly combined.
  3. Dump the orange slices into the mix, and then use a spoon to combine them with the liquid ingredients, without breaking down the fruits.
  4. Pour the homemade popsicles mixture into a popsicle mold and then put it in the freezer for 5 hours before enjoying these cannabis-infused treats.

Peaches & Cannabis Popsicles


  • popsicle molds (6)
  • 1 cup peach puree
  • ½ cup CannaMilk
  • 2 tablespoons sugar
  • 1 cup greek yogurt
  • 1 teaspoon vanilla extract
  • ½ cup peaches, diced


  1. n a large bowl, combine the peach puree, CannaMilk, sugar, yogurt and vanilla extract.
  2. Stir in the diced peaches.
  3. Transfer the mixture evenly to the popsicle molds.
  4. Freeze for at least 4 hours.
  5. Run molds under warm water before opening to loosen popscicle.

Lemon-Kush-Watermelon Popsicles

For this recipe we first made cannamilk with Lemon Kush. This did influence the taste of the ice cream a bit in the end. But to be honest, you can use whatever cannabis strain you like, as the taste difference is not very big.

The good thing about Lemon Kush is that it has a nice giggly effect and is not as intense as other heavy indica strains. It has just about enough sativa to balance out the indica side of this strain and have a nice uplifting effect.


  • 14 fl. Oz. / 400 ml cannamilk
  • 4 cups watermelon chunks
  • ½ cup / 118 ml lime juice (about 2 to 4 limes)


We want to use only the pulp of the watermelon, so you can use a juicer to extract the juice. If you don’t have a juicer, you can just make it into puree in any way possible and press it trough a fine strainer to separate the juice from the pulp. The result should be about 2 cups of pulp.

Whisk together the lime juice, cannamilk and watermelon puree and pour it into the popsicle molds.

 Very Berry Cheesecake Popsicles


  •  4 ounces cream cheese full fat or low fat
  • 3/4 cup plain yogurt full fat or low fat
  • 1/4 cup agave nectar
  • 1 teaspoon lemon or lime juice
  • 1/2 gram kief or hash decarboxylated, finely ground
  • 3/4 cup raspberries fresh
  • 3/4 cup blueberries fresh


  1.  In a medium mixing bowl, use an electric mixer to beat cream cheese until light and fluffy. Lower mixer speed and mix in yogurt, agave syrup, and lemon or lime juice, and kief until well incorporated.
  2. Turn off mixer and use a rubber spatula to fold the berries into the mixture. Divide mixture among ice pop molds (I used large ones to make 4 servings) and freeze.
  3. When ready to eat, run hot water over the mold for about 10 seconds, the pop should easily pull right out the mold.

Yoghurt-Blueberry Popsicles

For this recipe, we first made cannamilk with a blueberry strain. The flavor of the ice cream was influenced quite a bit by this choice and it’s an excellent strain to experiment with that offers both heavy indica and head high from sativa. Be prepared to sink a little deeper in that hammock and hang in there for a nice relaxed evening.


  • 14 fl. Oz. / 400 ml cannamilk
  • 1/4 cup / 59 ml lime juice (1 to 2 limes)
  • 1 cup / 237 ml Greek yoghurt
  • 1 cup / 237 ml blueberries


First smash the blueberries. You don’t have to completely crush them or use a blender, as it nice to have some bigger pieces of berry as well.

Mix together the cannamilk, lime juice and yoghurt and then add the blueberry mush and pour the mix into your popsicle molds.

Freeze those babies for at least 4 hours.

Coconut-Pineapple-Express Popsicles

For this recipe we made cannamilk with Pineapple Express. Just because we can! This strain has a great sweet taste and is known for being a hard-hitting indica. Pineapple Express has a high CBD level as well as a high THC level and works well for medicinal users who like a calming weed. Sounds perfect right?


  • 14 fl. Oz. / 400 ml cannamilk
  • 14 fl. Oz. / 400 ml coconut milk
  • ½ cup / 118 ml chopped pineapple
  • ¼ teaspoon vanilla extract
  • 4 tablespoons of coconut flakes


Make sure your pineapple chunks are as small as possible, but leave some bigger pieces as well. Then simply mix together all the ingredients as well as possible and pour the mix into your popsicle molds.

Freeze them for at least 4 hours.


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