In a small glass jar, mix the Mango Kush tincture and terpenes with the cyclodextrin.
In a small pot, heat the almond milk with the sugar until fully dissolved. Chill mixture.
In a blender, add the coconut milk, almond milk mix, the tincture mix and the scraped paste from center of the vanilla bean. Blend on low speed to mix everything well. Slowly add in the xanthan gum through the top of the blender while it’s still mixing on a low setting. Increase blender speed to high for about 45 seconds until everything is fully incorporated and xanthan gum has fully hydrated.
Allow the ice cream base mixture to chill down for a minimum of 2 hours in the refrigerator.
Process the ice cream base in an ice cream machine according to the manufacturer’s instructions.