Mini Pies with Apple Roses

CREDITS TO DESSERT WITH BENEFITS YIELDS 6 SERVINGS 

CREDITS TO DESSERT WITH BENEFITS

YIELDS 6 SERVINGS 

ingredients:

6 pre-make mini graham cracker pie crusts

one pint Cinnamon Roll Halo Top (Sea Salt Caramel or Oatmeal Cookie would also work great!)

1 large apple (I used a Granny Smith apple)

¼ cup pure maple syrup

½ teaspoon ground cinnamon

tiny pinch of salt

12 toothpicks

directions:

  1. Place the mini graham cracker crusts on a small cookie sheet and reserve space for the tray in the freezer.
  2. Let the pint of Halo Top thaw at room temperature while you prepare the apple roses.
  3. Core the apple and slice it in half.  Slice as thin as possible and place in a shallow dish.  Pour in the maple syrup and sprinkle on the cinnamon and salt.  Stir together until all of the slices are coated in the cinnamon syrup.
  4. Arrange 8-10 apple slices lengthwise in a straight line, overlapping each other a little more than halfway.  Starting from the side where you laid down the first apple slice, tightly roll the apple slices to form a rose.  Secure the rose by piercing 2 toothpicks through the rose, creating an X.
  5. Scoop the Halo Top into into the graham cracker crusts.  Spread it out until smooth.
  6. Gently press each apple rose into the ice cream.  Freeze for 4+ hours, or until completely firm.  Remove the toothpicks, and serve with whipped cream, caramel sauce, pure maple syrup, and/or a dusting of powdered sugar!

Rainbow Surprise Drumsticks

CREDITS TO DESSERT WITH BENEFITS YIELDS 6 SERVINGS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 6 SERVINGS

ingredients:

6 ice cream waffle cones

2 pints of Halo Top Rainbow Swirl

6oz white candy melts

1 tablespoon rainbow sprinkles

directions:

  1. Place the 6 waffle cones in 6 tall, narrow cups so that they stand up as straight as possible.  Reserve space in your freezer for the cups.
  2. Use a small cookie scoop to scoop the Halo Top into the waffle cones.  With every scoop, try to press the ice cream down as deep into the waffle cone as you can.  Immediately place each cone in the freezer after filling with Halo Top.  Freeze for about 3 hours, or until completely firm.
  3. Melt the candy melts in a small bowl.
  4. Dip the completely frozen drumsticks in the melted chocolate and shake off the excess.
  5. Sprinkle on the rainbow sprinkles before the chocolate hardens, then immediately place back in the freezer.
  6. Freeze for about 2 hours, or until completely firm.  Serve and enjoy!

Key Lime Pie

CREDITS TO DESSERT WITH BENEFITS YIELDS 8 SERVINGS 

CREDITS TO DESSERT WITH BENEFITS

YIELDS 8 SERVINGS 

ingredients:

1 pre-made graham cracker crust

1 pint of Halo Top Vanilla

1 pint of Halo Top Pistachio

1 tablespoons key lime zest

whipped cream

key limes, sliced into wedges

directions:

  1. Let the pints of Halo Top thaw at room temperature for 30 minutes, then scoop into a large bowl.
  2. Add the key lime zest and stir together until smooth.  Scoop the mixture into the graham cracker crust.  Spread it out until smooth.
  3. Freeze for 6+ hours, or until completely firm.  Serve with whipped cream and key lime wedges!

 

S'more Sandwiches

CREDITS TO DESSERT WITH BENEFITS YIELDS 16 SANDWICHES

CREDITS TO DESSERT WITH BENEFITS

YIELDS 16 SANDWICHES

ingredients:

6 sheets graham crackers

2 pints of Halo Top S’mores

 1 cup mini marshmallows

½ cup hot fudge sauce, warm

directions:

  1. Let the pints of Halo Top thaw on the counter for 15 minutes.
  2. Line a 9x5” loaf pan with parchment paper, leaving a few inches of overhang for easy removal later.
  3. Place half of the graham crackers in the loaf pan in a single layer, leaving as little space between them as possible.
  4. Scoop the softened Halo Top over the graham cracker layer.  Spread it out until smooth.
  5. Sprinkle on the mini marshmallows and gently press into the ice cream.
  6. Drizzle the hot fudge sauce over the marshmallows to create an even layer.
  7. Gently press the remaining graham crackers on top of the fudge sauce.  Freeze for 12+ hours.
  8. Lift ice cream sandwiches out of the pan.  Slice with a sharp knife.
  9. Freeze for later, or serve immediately and enjoy!

Cookies & Cream Truffles

CREDITS TO DESSERTS WITH BENEFITS YIELDS 14 TRUFFLES

CREDITS TO DESSERTS WITH BENEFITS

YIELDS 14 TRUFFLES

ingredients: 

one pint Cookies & Cream Halo Top

1 cup Crushed Chocolate Sandwich Cookies 

directions:

  1. Line a cookie sheet with parchment paper.
  2. Let the pint of Halo Top thaw on the counter for 5 minutes.
  3. Use a cookie scoop to portion scoops of the Cookies & Cream Halo Top onto the cookie sheet. Freeze for 1 hour.
  4. In a bowl, add the crushed chocolate sandwich cookies.
  5. Roll the scoops of Halo Top in the crushed chocolate sandwich cookies to coat.
  6. Freeze for 1 hour, or until firm. Enjoy! 

Coconut Strawberry Cheesecake

CREDITS TO DESSERTS WITH BENEFITS SERVES 10 

CREDITS TO DESSERTS WITH BENEFITS

SERVES 10 

ingredients:

Crust:

1 cup Unsweetened Shredded Coconut

3 tbs Agave Nectar

2 tbs Coconut Oil, melted

Cheesecake:

one pint Strawberry Halo Top, softened

one pint Vanilla Bean Halo Top, softened

5 Strawberries, sliced 

directions:

Crust:

  1. Preheat your oven to 350 degrees Fahrenheit and line a cupcake tin with 10 parchment paper liners.
  2. In a medium-sized bowl, stir together the shredded coconut, agave, and melted coconut oil.
  3. Spoon the mixture into the liners and press down. Bake for 10 minutes, then let cool completely.

Cheesecake:

  1. Scoop the softened Strawberry Halo Top over the cooled crust and spread it out.
  2. Scoop the softened Vanilla Bean Halo Top over the strawberry layer and spread it out.
  3. Press the strawberry slices on top.
  4. Freeze for 3 hours, or until firm. Enjoy! 

Mermaid Popsicles

CREDITS TO LIZ SHAW, MS, RDN, CLT YIELDS 6 POPSICLES 

CREDITS TO LIZ SHAW, MS, RDN, CLT

YIELDS 6 POPSICLES 

ingredients:

2 pints Halo Top Ice Cream

1/3 cup milk of choice

2 tablespoons natural sprinkles

Pistachio-Lemon Popsicle

Yield: 2 popsicles

1 cup Halo Top Pistachio Ice Cream

1 cup Halo Top Lemon Cake Ice Cream

2 tablespoons milk of choice

2 teaspoons natural sprinkles

Strawberry-Cherry Popsicles

Yield: 2 popsicles

1 cup Halo Top Strawberry Ice Cream

1 cup Halo Top Black Cherry Ice Cream

2 tablespoons milk of choice

2 teaspoons natural sprinkles

Birthday Cake Popsicles

Yield: 2 popsicles

1 cup Halo Top Strawberry Ice Cream

1 cup Halo Top Birthday Cake Ice Cream

2 tablespoons milk of choice

2 teaspoons natural sprinkles

directions:

  1. To soften Halo top, set 3 of your desired flavors out on the counter for 15 minutes.
  2. In an easy pour measuring cup, place 1 cup of desired flavor of choice, 1 tablespoon of milk and 1 teaspoon of sprinkles. Mix together thoroughly until smooth, easy to pour consistency is achieved. If too thick, add a splash more of milk.
  3. In the bottom of two popsicle molds, evenly distribute the first layer. This should be about half of a standard popsicle mold.
  4. Repeat for each bottom layer of the remaining 4 molds, rinsing out the easy pour measuring cup in between.
  5. Place bottom layer immediately into the freezer, allow to set for 20 minutes. At this time, remove remaining 3 Halo Top Flavors from the freezer to soften.
  6. Repeat steps 2 and 3 above to form the top layer.
  7. Once molds are filled to capacity, immediately place tops and sticks into each popsicle.
  8. Freeze for a minimum of 8 hours for best consistency.

*Note: We recommend purchasing an extra flavor if you’re like us and continually lick the bowl during preparation to ensure you have enough to fill the popsicle molds to capacity!

Caramelita Terrine

CREDITS TO DESSERTS WITH BENEFITS Serves 8

CREDITS TO DESSERTS WITH BENEFITS

Serves 8

ingredients:

1 pint Oatmeal Cookie Halo Top

¼ cup Caramel Sauce

2 tbs Rolled Oats

2 tbs Mini Dark Chocolate Chips

1 pint Sea Salt Caramel Halo Top

directions:

  1. Line an 8x5” loaf pan with parchment paper.
  2. Defrost the pint of Oatmeal Cookie Halo Top for 15 minutes, or until softened.  Scoop the ice cream into the loaf pan and spread it out.
  3. Drizzle the caramel sauce over the ice cream into an even layer.
  4. Sprinkle on the oats and chocolate chips.  Place in the freezer for 2 hours, or until firm.
  5. Defrost the pint of Sea Salt Caramel Halo Top for 15 minutes, or until softened.  Scoop the ice cream over the frozen bottom layer and spread it out.  Place in the freezer for 2 hours, or until firm.
  6. Remove the loaf pan from the freezer.  Run a knife of offset spatula around the edges of the ice cream.  Flip the ice cream terrine over onto a serving plate and slice with a sharp knife.  Enjoy!

GF Chocolate Avocado Cake

CREDITS TO LIZ SHAW, MS, RDN, CLT SERVES 4-6

CREDITS TO LIZ SHAW, MS, RDN, CLT

SERVES 4-6

ingredients:

2 cups rolled old fashioned oats

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon kosher salt

3 tablespoons unsweetened cocoa powder

1 medium avocado, pureed

1 large egg (or 1/4 cup egg whites)

1 teaspoon almond extract

1 cup almond milk (or milk of choice)

1/4 cup pure maple syrup

1 pint Chocolate Halo Top

4 ounces 70% dark chocolate, chopped

directions:

  1. Preheat oven to 375*F.
  2. To a food processor (or blender), add oats and process until smooth, about 1 minute.
  3. Add in baking powder, baking soda, kosher salt and cocoa powder. Process until uniform consistency achieved, usually about 30 seconds.
  4. In a medium bowl, add pureed avocado, an egg, almond extract, almond milk, and maple syrup. Mix together with a spatula.
  5. Slowly add 1/4 cup of the oat flour mixture into the wet avocado mash. Mix together and continuing adding until all ingredients are combined.
  6. Pour batter and distribute evenly into four 3-inch round or rectangle cake pans sprayed with non-stick spray.
  7. Bake in the oven for 28 minutes, or until a wooden stick when inserted comes out clean.
  8. Let cool for 5 minutes on a wired rack.
  9. Take the Chocolate Halo Top out of the freezer to soften while cake is cooling.
  10. Add 1/2 cup serving to the top of each cake, or slather liberally on one cake and stack another cake on top. (This is great for sharing with a sweetie!)
  11. Garnish with chopped chocolate and enjoy!

Note: You can use a muffin tin sprayed with non-stick spray too. Batter should make about 9-10 muffins.

Red Velvet Snowflake Sammies

CREDITS TO FITTYBRITTTTY YIELDS 6 SAMMIES

CREDITS TO FITTYBRITTTTY

YIELDS 6 SAMMIES

ingredients:

2 pints of Halo Top Red Velvet
Snowflake cookie cutter (or any cookie cutter)
Parchment paper
Baking sheets
Plenty of room in the freeze

For Sugar Cookies (makes about 2½ dozen):
2 sticks of unsalted butter (softened)
1 ½ cup powdered sugar (sifted)
2½ cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 tablespoon vanilla

For Royal Icing: 
1 pound powdered sugar
2 egg whites
Squeeze of lemon juice

directions:

Cookies:

  1. Line two baking sheets with parchment paper or silicone baking mats, set oven to 400 degrees, and set baking sheets aside.
  2. Cream together softened butter and powdered sugar together in mixer until smooth.
  3. In a separate bowl, combine the flour, baking powder, and salt.
  4. In a separate bowl, combine the egg and vanilla.
  5. Add egg and vanilla mixture into the mixer and beat for about a minute or until fully incorporated and creamy.
  6. Slowly add in the flour mixture making sure to let the flour get fully incorporated. You’ll know it’s ready when the dough slightly bounces back and isn’t sticky, if your dough is sticky add a little extra flour.
  7. Roll out dough on a well-floured surface to about a ¼ of an inch thick.
  8. Use the snowflake cookie cutter to make shapes in the dough.
  9. Transfer snowflakes to prepared baking sheets and bake for 7-8 minutes making sure they don’t get overdone!
  10. Remove and set aside to cool completely before icing.

Royal Icing:

  1. Combine ingredients into a stand mixer and mix until fully combined.
  2. Set your mixer to the max speed and let it go for about 5-7 minutes until the frosting gets to the thickness you need. Add more powdered sugar to thicken if necessary.

Ice Cream Snowflakes:

  1. Remove Halo Top Red Velvet from freezer and let it defrost enough for it to be spreadable (about 20 minutes).
  2. Line a small rectangle or square baking sheet with parchment paper.
  3. Make some room in the freezer to be able to place the baking sheet inside on a flat even surface.
  4. Once the ice cream is defrosted pour it out into the prepared baking sheet and use a spatula to break down and smooth out into even rectangle or square large enough to for the cookie cutter you are using.
  5. Place into freezer for about an hour.
  6. Remove from freezer and use the cookie cutter to make ice cream snowflakes.
  7. Place snowflakes onto parchment or foil and place back in freezer until you are ready to assemble the sammies! Make sure they are on a flat surface so they maintain their shape!
  8. Depending on the size of the cookie cutter, you might have to do this a few times to make 3 per pint.

To Assemble Sammies:

  1. Use royal frosting to decorate cookies as you please and set aside to dry.
  2. Once icing is dry, flip cookies over and add a thin layer of icing to the back of the cookie as the “glue.”
  3. Remove ice cream snowflakes from the freezer and transfer onto one of the cookies and place the other cookie on top making sure to line up the edges.
  4. Place entire cookie sammie back into the freezer to set.
  5. Let set for about 10-20 minutes, then enjoy!

Lemon Bar Cake

CREDITS TO LIZ SHAW, MS, RDN, CLT YIELDS 4 CAKES

CREDITS TO LIZ SHAW, MS, RDN, CLT

YIELDS 4 CAKES

ingredients:

Option 1: Gluten Free Crust
1 cup oats
½ cup raw almonds
2 tablespoons canola oil (or oil of choice)
1 tablespoon agave (optional)

Option 2: Shortbread Crust
4.3 oz shortbread cookies
2 tablespoons margarine or butter

Filling
2 pints of Halo Top Lemon Cake
1 tablespoon crushed almonds or oats

directions:

  1. In a food processor, combine option 1 (oats, almonds, oil) or option 2 (cookies and margarine) and pulse until coarse-like consistency is formed.
  2. ine 4 ramekins with wax paper and firmly press 2 tablespoons or so of the mixture into the bottom of the dish. Freeze for 20 minutes.
  3. Remove ice cream 10 minutes before crust is ready to be used to let thaw.
  4. Use 1 cup of Halo Top Lemon Cake and slather on top of the crust.
  5. Top with crushed almonds or oats and freeze again until ready to eat.

Chocolate Chip Cookie Dough Shake

CREDITS TO LIZ SHAW, MS, RDN, CLT YIELDS 4 1/2 CUPS

CREDITS TO LIZ SHAW, MS, RDN, CLT

YIELDS 4 1/2 CUPS

ingredients:

1 can (15 oz) no salt added white beans, drained and rinsed
1 tablespoon vanilla extract
¼ teaspoon kosher salt
¼ cup packed brown sugar
¼ cup stevia (or sugar of choice)
½ cup rolled old fashioned oats
¼ cup mini chocolate chips
1 pint of Halo Top Vanilla Bean

directions:

  1. In a food processor fitted with metal blade, process white beans for 1 to 2 minutes.
  2. Scrape down sides with spatula to ensure all beans are processed evenly.
  3. Add in the vanilla, salt, brown sugar and stevia. Process another minute.
  4. Pour in the oats and process until smooth, 1 minute or so. Be sure to scrape down sides with a spatula.
  5. Lastly, add in the chocolate chips. Pulse 10 to 30 seconds until combined but not processed.
  6. Remove and place on a baking sheet lined with waxed paper. Spread into a thin layer.
  7. Refrigerate for up to 30 minutes or as long as 24 hours to harden.
  8. Remove Halo Top from freezer 5 minutes prior to serving.
  9. Crumble cookie dough and place in the bottom of a large bowl.
  10. Add 1 pint of Halo Top Vanilla Bean to the bowl. Mix the cookie dough into the ice cream until evenly combined.
  11. Serve immediately and top with chocolate chips and extra cookie dough.
  12. Store remaining cookie dough in the refrigerator for up to 5 days.

Happy Birthday Pie

Credits to Mr Cooking Panda YIELDS 1 PIE / 10 SERVINGS

Credits to Mr Cooking Panda

YIELDS 1 PIE / 10 SERVINGS

ingredients:

1 pint of Halo Top Birthday Cake (softened)
1 pre-made graham cracker pie crust
1 box sugar-free instant vanilla pudding mix
1 cup skim milk
2 teaspoons vanilla extract
½ cup sprinkles
Non-fat whipped cream

directions:

  1. Leave out Halo Top Birthday Cake at room temperature until it’s softened. Scoop ice cream into pie crust and evenly spread into a flat, bottom layer. Freeze for 1 hour, or until ice cream is firm.
  2. In a bowl, combine vanilla pudding mix, milk, and vanilla extract. Stir until pudding consistently forms. Add in most of the sprinkles and carefully fold into pudding.
  3. Remove pie from freezer and evenly spread pudding layer over ice cream layer. Top pudding with sprinkles and freeze for two more hours, or until pie is set.
  4. Remove pie from freezer. Top with whipped cream and more sprinkles!

Sea Salt Caramel Baked Apples

YIELDS 4 APPLES

YIELDS 4 APPLES

ingredients: 

4 large apples
¾ cup whole oats
¾ cup chopped pecans
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon allspice
3 tablespoons pure maple syrup
¾ cup water
1 pint (4 scoops) of Halo Top Sea Salt Caramel 

directions:

  1. Preheat oven to 350°F.
  2. Combine oats, pecans, cinnamon, ginger, allspice, and maple syrup in a bowl and mix thoroughly.
  3. Remove the apple cores without cutting through the bottom of the apples. Scoop out some flesh to make room for the filling.
  4. Fill the apples with the mixture.
  5. Place apples in a baking dish and add a layer of water to the bottom of the dish.
  6. Bake for 30-40 minutes (depending on the size of the apples). You want them to be tender, but not mushy. If a knife easily slides through, they are done and you can remove them from the oven.
  7. Top each apple with one scoop of Sea Salt Caramel Halo Top.

 

Grilled Peaches A La Mode

YIELDS 8 PEACHES

YIELDS 8 PEACHES

Ingredients:

4 fresh peaches
Grapeseed oil (or vegetable oil)
2 pints of Halo Top Vanilla Bean 

Directions:

  1. Cut peaches along the seam all the way around and twist halves off the pit.
  2. Brush cut sides with grapeseed oil or vegetable oil.
  3. Cook, cut side down, on a hot grill until fruit has grill marks. Approximately 3 to 4 minutes.
  4. Take peaches off grill and top each peach half with one scoop of Halo Top Vanilla Bean ice cream. Approximately ½ cup of Halo Top.

Strawberry Lemon Shortcake Bars

YIELDS 10 BARS

YIELDS 10 BARS

Ingredients:

20 whole graham crackers
1 pint of Halo Top Strawberry
1 pint of Halo Top Lemon Cake

Directions:

  1. Line a baking dish with parchment paper (we recommend something that has tall sides to keep the bars in place).
  2. Place one layer of graham cracker halves on the parchment paper, leaving as little space between them as possible. Set aside remaining graham cracker halves (soon to be sandwich tops).
  3. Add a layer of Halo Top Strawberry on top of the graham crackers. Then do the same with Lemon Cake.
  4. Gently place remaining graham crackers on top of ice cream.
  5. Cover with plastic wrap and freeze for at least 24 hours.
  6. Lift ice cream sandwiches out of the pan. Cut between graham cracker halves with a sharp knife to make individual sandwiches.
  7. Wrap and freeze, or serve immediately.

Patriotic Popsicles

Yields 6 popsicles

Yields 6 popsicles

Ingredients:

⅓ cup of Halo Top Vanilla Bean
1 cup of strawberries
1 cup of blueberries
6 Dixie Cups (5-oz)
3 popsicle sticks
⅓ cup strawberries and blueberries

Directions:

  1. Let Halo Top Vanilla Bean thaw until it is spreadable and easy to work with.
  2. Line the bottom of your dixie cups with cubed strawberries
  3. Top these strawberries with approximately 1/3 cup of ice cream per dixie cup.
  4. Layer with blueberries and more strawberries
  5. Cut popsicle sticks in half and place one in each of the dixie cups.
  6. Freeze overnight.

Churro Ice Cream Bites

YIELDS 8 BITES

YIELDS 8 BITES

Ingredients:

1 pint of Halo Top Vanilla Bean
1 cup of cinnamon sugar cereal
1 tablespoon cinnamon

Directions:

  1. Form small balls of Halo Top Vanilla Bean, approximately ¼ cup each. Place on a cookie sheet and freeze overnight.
  2. The next day, place 1 cup of cinnamon sugar cereal in a small bowl and muddle with a spoon until crumbly.
  3. Remove ice cream bites from freezer and roll in the cinnamon sugar cereal crumbles until well coated.
  4. Sprinkle with cinnamon and enjoy immediately or freeze until ready to enjoy.