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Nov 19, 2016 12:00 PM

Recipe: Homemade Baked Alaska With Cannabis

Baked Alaska is hard to overestimate. Even without cannabis, this dessert can seduce anyone. Do you want to know what happens when your favorite dessert is infused with marijuana? Check our recipe and find out!

Tips Before You Start

This homemade cannabis-infused Baked Alaska is a 6-8 servings dessert that you will certainly like. The recipe is not difficult. All you need is to buy some high-quality cannabis of any strain you like and hash ice cream.

To make this recipe easier for you to follow, we have divided it into two parts (Chiffon Cake and Baked Alaska). Each of them has its own list of ingredients, so be attentive before making up a shopping list.

Equipment Needed


Double boiler

Candy thermometer


Sheet cake pan (9x13-inch)

Fine metal mesh strainer

2 large mixing bowls

Rubber spatula


Butter knife

Plastic wrap

Loaf pan (7.5x5-inch)

Large pot

Medium mixing bowl

Electric mixer

Baking sheet



Chiffon Cake:

5 grams cannabis /2.5 grams hash

½ cup vegetable oil

2 cups cake flour

1 and ½ cups white sugar

1 tablespoon baking powder

1 teaspoon salt

7 egg yolks

2 teaspoons vanilla extract

1 teaspoon lemon extract

7 egg whites

½ teaspoon cream of tartar

Baked Alaska:

1 quart hash ice cream/regular vanilla-flavored ice cream

1 and ¼ cups sugar

⅓ cup light corn syrup/agave nectar

¼ cup water

½ cup egg whites

½ teaspoon vanilla extract

Pinch of salt


  1. Finely grind cannabis. A tip here: In case you are using hash, crumble it.
  2. Pour vegetable oil into a double boiler.
  3. Add the ground cannabis or crumbled hash.
  4. Turn your double boiler on medium heat and simmer the mixture for 30 minutes.
  5. The temperature of the mixture should be 240 degrees Fahrenheit. A tip here: Use a candy thermometer to check the temperature.
  6. When the mixture is 240 degrees Fahrenheit, turn off the double boiler.
  7. Strain the mixture and allow it to cool.
  8. Preheat the oven to 350 degrees Fahrenheit.
  9. Prepare a cake pan. A tip here: Make sure the pan is clean and free of grease.
  10. Use a fine metal mesh strainer to sift flour, white sugar, baking powder, and salt into a large mixing bowl.
  11. Make a well in the center of the mixture.
  12. Add cannabis-infused oil, egg yolks, vanilla and lemon extracts to the well. A tip here: It is important to keep to this order.
  13. Put the mixture aside and do not beat it.
  14. Put egg whites into a large mixing bowl.
  15. Add cream of tartar.
  16. Beat the mixture until stiff peaks form. Put it aside.
  17. Then, beat the dry ingredients and the well ingredients together until smooth and light.
  18. Pour the batter into the large mixing bowl with egg whites and cream mixture.
  19. Use a rubber spatula to combine the two mixtures. A tip here: Do not stir the mixtures, rather stir one mixture into another.
  20. Pour the batter into the cake pan.
  21. Place the cake pan into the preheated oven.
  22. Bake the cake for 55 minutes.
  23. Make sure that the temperature is 350 degrees Fahrenheit.
  24. Bake for 10 to 15 more minutes.
  25. Remove the baking pan from the oven and place it on a rack to let the cake cool down.
  26. Use a butter knife to separate the cake from the pan.
  27. Then, turn over the pan to release the cake.
  28. Use plastic wrap to wrap the cake.
  29. Put the cake into the refrigerator. A tip here: You can keep the cake in the fridge until you are ready to use it. It can be stored there for 2 days.
  30. Remove the cake from the refrigerator.
  31. Cut a piece of the cake to fit inside your loaf pan. A tip here: You will get 2 separate 7.5x5x½-inch pieces of cake.
  32. Line the loaf pan with plastic wrap.
  33. Soften hash or regular ice cream to room temperature.
  34. Once the ice cream is easy to scoop, spoon a layer of it into the loaf pan.
  35. Top the piece of cake with another cake piece.
  36. Place the loaf pan in the freezer for at least 60 minutes.
  37. Put sugar into a large pot.
  38. Add corn syrup or agave nectar and water.
  39. Place the pot on the stove and turn on high heat.
  40. Stir the mixture until the sugar dissolves.
  41. Use a candy thermometer to check the temperature of the syrup and sugar mixture. It should reach 240 degrees Fahrenheit.
  42. Put egg whites in a medium mixing bowl.
  43. Add vanilla extract and salt.
  44. Turn on electric mixer on high speed and use it to beat all the ingredients.
  45. Once the mixture begins to stiffen into peaks, turn off the mixer.
  46. Remove the pot with syrup from heat.
  47. Slowly mix in syrup to the egg whites and vanilla mixture, running the mixer on low speed.
  48. Once all the syrup mixture is mixed in, turn the electric mixer on high speed and beat the mixture for 8 to 10 minutes until very stiff peaks form.
  49. Remove the loaf pan from the freezer and transfer the cake onto a baking sheet.
  50. Remove plastic wrap and cover the cake with the syrup mixture. A tip here: Use a rubber spatula to spread the syrup mixture evenly over the cake. Make sure the syrup mixture seals the cake to the baking sheet.
  51. Use a blowtorch to brown the meringue completely.
  52. Cut and serve.

Good job! Now your incredibly tasty and extremely healthy homemade Baked Alaska is ready. Do not forget that this dessert is marijuana-infused and should be consumed responsibly. Do not eat too much at once. It is better to start with a small piece of cake and wait 2 hours before consuming more. Try to avoid getting behind the wheel after enjoying your homemade cannabis-infused Baked Alaska for the reasons of safety. Remember to keep this dessert away from children and pets.

Enjoy your weed dainty and have a nice high!