Lemon Bar Ice Cream 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 Ice Cream Blizzard

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. crape 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.

Ice Cream Tacos

YIELDS 6-9 TACOS

YIELDS 6-9 TACOS

Ingredients:

1 cup oats
1 banana
2 eggs
½ cup egg whites
4 teaspoons baking powder
Pinch of salt
Pinch of cinnamon
1-2 scoops protein powder
2 tablespoons flax meal
1 pint of Halo Top Vanilla Bean
Strawberries
Basil

Directions:

  1. Combine the first 9 ingredients in a blender on medium low speed until very well mixed.
  2. Heat a nonstick griddle to medium high heat. Add batter in small circles, about ¼ cup per pancake. When the edges start to look dry (2-3 minutes), flip and cook another minute or two on the other side.
  3. Top pancake with two small scoops of Halo Top Vanilla Bean, chopped strawberries, and basil.
  4. Wrap and serve like a taco.

Strawberry Moscow Mule Float

YIELDS 2 COCKTAILS

YIELDS 2 COCKTAILS

Ingredients:

1 bottle of ginger beer
3 ounces of vodka
4 scoops of Halo Top Strawberry
1 ounce lime juice
Lime slice for garnish

Directions:

  1. Pour vodka and lime juice into a martini shaker with ice until cool.
  2. Add two scoops of Halo Top Strawberry to each of the two copper mugs.
  3. Pour martini shaker over the Halo Top Strawberry ice cream.
  4. Add half of the ginger beer to each mug.
  5. Garnish with slice of lime.