#foodbeast Adventures Brand Cravings Culture Feel Good FOODBEAST Hacks Hit-Or-Miss Humor News Now Trending Packaged Food Products Recipes SPONSORED Sweets Test Kitchen Toasty Video What's New

This Cannabis Infused Chocolate Shell Will Make Your Ice Cream Magical

For those looking to expand their horizons with canna-cooking adventures, always make sure there’s room for dessert. Case in point: we’re giving you a recipe for a magical, cannabis-infused chocolate sauce.

This is not just any cannabis-infused chocolate sauce, though. This is MAGIC — MARIJUANA MAGIC. This is the kind of miraculous chocolate sauce that hardens into a delicate shell upon contact with your stone cold fave: ICE CREAM.

We picked up Halo Top Ice Cream (that delicious low-cal, high-protein ice cream that has fewer calories in a whole pint than there are in one single cheeseburger) — to bring you this recipe and assist in your half-baked cannabis-cooking endeavors. We hope you give it a shot, a hit, or whatever you want to call it. Just don’t forget the sprinkles.

Remember, everyone’s cannabis tolerance varies. FOODBEAST recommends consuming  medicated edibles with oversight and caution. You can always eat more — not less! 

What you’ll need:
– crockpot

– baking sheet

– oven

– cheesecloth

– cannabis grinder

– 2 mixing bowls (one for chocolate, one for the canna-oil)


7-14 grams of cannabis

2 cups coconut oil

1 cup melted chocolate

¾ cannaoil (you’re making this along the way)

Grind up 7-14 grams of cannabis on a baking sheet, bake for 30 minutes at 240 degrees. Transfer it into your crockpot.

Add 2 cups of coconut oil into your crockpot. Cook on low for 6-8 hours. Once done cooking, strain your coconut oil and cannabis mixture with cheesecloth, making sure to remove any extra plant material from the liquid. This is your canna-oil.

In a separate bowl, melt enough chocolate for 1 cup size.  Mix 1 cup of melted chocolate with ¾ cup of cannaoil. Whisk thoroughly.   

Use 3 scoops of Halo Top Ice Cream, and slowly pour chocolate canna-oil mixture over the top of ice cream.  Once the chocolate cools, it will create a hard shell. Top with anything you like from sprinkles, cherries, whipped cream or fruit.

Created in partnership with Halo Top Creamery


Pistachio Cherry Biscotti

This “American” biscotti, is not as hard as the kind you might find in cellophane at your local coffee shop. The salty pistachio pairs well with the sweet, fruity cherry. You could add whatever mixins you like, but I think they’d still have been great left plain.

Make sure you don’t use the pistachio “kernels” though, their flavor is too overpowering for these. Unfortunately, that’s what I accidentally grabbed at the store so that’s what I used. I had to just imagine how much more delicious they’d have been if I’d used proper pistachios.

Cherry Pistachio Biscotti

  • ½ cup chopped pistachios
  • ½ cup sweet or sour dried cherries
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 2 cups unbleached all-purpose flour

Preheat the oven to 350°F. Lightly grease (or line with parchment) a large (18 x 13-inch) baking sheet.

In a medium bowl, whisk salt, baking powder, salt, and flour. Set aside. In a medium-sized bowl, beat the butter and sugar until fluffy. Beat in the eggs and vanilla, don’t stress if your mixture looks a little curdled. Lower the mixer speed, add the flour, and mix until smooth. The dough will still be soft and sticky. Stir in the pistachios and cherries.

Transfer the dough to the prepared baking sheet, shaping it into a rough log about 14 inches long. It will be about 2 1/2 inches wide and about 3/4 inch thick.

Bake the dough for 25 minutes. Remove it from the oven and let cool until you can handle it (5 minutes, or up to 20 minutes). Lightly but thoroughly spritz the log five minutes before cutting, making sure to cover the sides as well as the top. This will soften the crust a bit to make slicing the biscotti easier. While you wait, reduce the oven to 325°F.

Cut the biscotti into 1/4- to 3/4-inch slices. Without nuts or any add-ins, is easy to slice thin. Once you start adding chips, almonds, raisins, and other chunky ingredients, a 3/4-inch slice is more realistic. When you’re slicing, be sure to cut straight up and down, if you cut at an angle, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.

Set the biscotti upright on the prepared baking sheet. Bake for 25 minutes. Remove from the oven and transfer them to a rack to cool.


Pistachio Vanilla Wafer Pudding

Looking for a fun dessert with some distinct flavors? We’re looking at a sweet dish left over from St. Patty’s Day that will be just as delicious any other day of the year. This Pistachio Vanilla Wafer Pudding is made from Pistachio flavored Instant Pudding, cold milk, whipped topping, vanilla wafer cookies, dark chocolate shavings and chopped pistachios. Full recipe over on our friend Katerina’s blog.

Cravings Sweets

7-Eleven: Neon Green Pistachio Muffin

7-Eleven has all the essentials you will need and then some! Which is why it seems they are branching out and trying out new things, like their FarmVille Groceries! One product that was new to me, was their Neon-Green Pistachio Muffin. The seemingly fake neon-green glow pushed me towards the blueberry muffin, fearing the threat of radioactive contamination!