Elevate Your Holiday Dessert Game with Christmas Cannabis Sundaes

It’s that time of year again when the air is filled with holiday cheer and the aroma of freshly baked treats. This Christmas, why not add a little twist to your traditional dessert lineup with our delightful Christmas Cannabis Sundaes? These sundaes are not your average ice cream and cookie combo – they’re infused with a touch of holiday magic and a hint of cannabis.

Canna-Budder Cookies


  • 2 ¼ cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup canna-budder (1 part weed, 1 part butter, cooked in a crockpot on low for 24 hours, then strained)
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 cup chocolate chips
  • 3 crushed up Heath candy bars


In a bowl, combine flour, baking soda, and salt. Set aside.

In another bowl, cream together the canna-budder, granulated sugar, and brown sugar until the mixture is light and fluffy.

Beat in the vanilla extract, followed by the eggs, one at a time.

Gradually mix in the dry ingredients until just blended.

Stir in the chocolate chips and crushed Heath candy bars.

Drop rounded tablespoons of cookie dough onto a baking sheet and bake at 375°F (190°C) for 10-12 minutes or until the edges are golden brown. Let cool.

Minty-Merryjuana Special Christmas Ice Cream


  • 1/4 cup ground weed (processed to a dust-like consistency in a coffee grinder)
  • Handful of fresh peppermint leaves
  • ½ vanilla bean, sliced open and scraped
  • 1 ¼ cup non-fat milk
  • ¼ cup sugar
  • 1 extra-large organic egg
  • 1 organic egg yolk
  • ¼ cup sugar


In a saucepan, combine the milk, ground weed, peppermint, and vanilla bean. Heat over low heat, being careful not to boil. Add sugar and let it dissolve. Turn off the heat, cover, and allow the flavors to meld as it cools (or refrigerate overnight, if possible).

In a separate bowl, beat together the egg, egg yolk, and sugar until the mixture turns white and bubbly.

Strain and gently reheat the milk mixture (do not boil), then slowly whisk it into the egg mixture.

Pour the uncooked custard back into the saucepan and heat over very low heat. Ensure it doesn’t boil to prevent curdling. When the custard coats the back of a spoon and forms a line when you run your finger across it, it’s ready.

Cool the custard to room temperature before adding it to your ice cream maker. Follow your ice cream maker’s instructions from this point.

Cannabis-Caramel Sauce Topping


  • ½ cup brown sugar
  • 1/3 cup heavy cream
  • 2 TBSP. corn syrup
  • 1 TBSP. canna-budder
  • ½ tsp. vanilla


In a saucepan, combine brown sugar, heavy cream, and corn syrup. Stir over medium heat until the sugar has dissolved.

Add the canna-budder and vanilla, stirring until the mixture is smooth and well combined.

Remove from heat and let it cool slightly before drizzling over your Christmas Cannabis Sundae.

There you have it – a festive dessert that’s sure to elevate your holiday celebrations. These Christmas Cannabis Sundaes are a perfect way to enjoy the season with a twist of creativity. Remember to consume responsibly and be mindful of the effects of cannabis. Happy holidays!

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