Psychedelicatessen: Hash Candy Chunk Ice Cream

Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.

A three-time High Times Medical Cannabis Cup award winner in the edibles category, Captain Kirk suffers from MS and is legally blind, but despite his afflictions, he runs a small, successful bakery and personal chef business. Inspired by how medical marijuana relieves his suffering and helps him avoid addictive pharmaceutical painkillers and sleep aids, Kirk has vowed to help other patients going through similar struggles.

“A few years ago at a hospital, the doctors told me that if I didn’t sign a paper saying I would no longer use medical marijuana, that they would cut me off all the pills they had me on for three of four years straight — Oxycontin and everything,” he reports. “I wouldn’t sign their paper, and they cut me off cold turkey. It was hell, I will admit that, but I was able to make it through with my medibles. They told me later how dangerous it was, me going off all those different pills at once, but I was able to beat it.”

A self-trained cook with a Southern background, Captain Kirk has experimented with infusing cannabis into a variety of foods, including savory specialties like roasted turkey, hominy casseroles, quiches, and beef jerky. His sweet Key Lime Cheesecake took home a first-place award at the Detroit Medical Cannabis Cup in 2011, which he reprised this past July with a first-place win for his “Lime in the Coconut” cake. Kirk is also working on a line of sugar-free treats, including granola, chocolate drops and the Buckeye truffle that took first place at the Seattle High Times Medical Cannabis Cup in 2012.

His secret to success? “I don’t use the leaf and trimmings. And I source top-notch medication — pesticide-free, all natural buds.”

Captain Kirk’s edible creations can be found at dispensaries in Ann Arbor and Ypsilanti, Michigan as well as Top Shelf Medicine in Seattle, and you can enjoy his hash-infused ice cream at home, courtesy of this recipe!

Captain Kirk’s Medicated “Kitchen Sink” Ice Cream


-1/8 tsp. salt
-3/4 cup sugar
-1 3/4 cups half & half
-1 gram of hash, crumbled
-1 1/2 cups heavy cream
-1 tsp. vanilla extract
-2 large eggs
-1 cup of crumbled cannabis-infused cookies, brownie chunks, chocolate, or any combination


In a large heavy saucepan combine the salt, sugar, half & half, cream, hash, and vanilla extract. Cook over medium heat, stirring often, until mixture is steaming, then reduce heat to low. In a medium bowl, slightly whisk the eggs, then slowly whisk half of the dairy mixture to the eggs before adding the egg mixture to the saucepan.

Cook over medium high heat until slightly thick and brown, then remove from heat and refrigerate until chilled, one to two hours.

Add the chilled mixture to your ice cream maker and follow the instructions for your unit.

If you want to increase the potency by adding chunks of medicated chocolate, brownies or cookies, put them in after the ice cream has been turning in the unit for at least five to ten minutes. Enjoy! Medicates 1 or 2 people.

This recipe originally appeared in High Times Medical Marijuana #12 and has been updated.

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