How about a quart of vegan-friendly banana ice cream to soothe the savage beast?
1½ quart ice cream freezer container
2 cups Cannabis Almond Milk
1 cup Coconut Milk
½ cup sugar
1 tablespoon corn starch
pinch of salt
4 bananas, pureed
½ cup peanut butter (optional)
Combine Cannabis Almond Milk, coconut milk, sugar and cornstarch in a large saucepan and whisk together thoroughly. Cook over medium heat while stirring constantly until mixture starts to thicken, about 10 minutes. Remove from heat and allow to warm.
Pour the warm almond milk mixture through a fine strainer and into a large bowl. Discard any solids.
Chill almond milk mixture uncovered in refrigerator for 1 hour; stir occasionally. Place plastic wrap on top of milk mixture after 1 hour. Let chill for another 12 to 24 hours.
Pour cold mixture into 1½ quart ice cream freezer container and freeze.
Remove container from freezer after 2 hours, or until ice cream starts to firm but is still soft. Stir in banana puree and peanut butter. Mix well until peanut butter is equally distibuted.
Return container to freezer for another 6 hours, or until ice cream is firm.
Let stand at room temperature for 5 minutes before serving.