FAIRY BREAD ICE CREAM SANDWICH

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Fairybread-3-2.jpg

CREATED BY @SHELLEYSGOODEATS FOR HALO TOP

Serves 6, Prep Time 10min + 30min rest time

INGREDIENTS:

1 tub Halo Top Birthday Cake Ice cream

6 slices white bread

½ cup sprinkles

50g butter, softened

 

METHOD:

1 - Take Halo Top tub out of the freezer and let sit for 10mins.

2 - Line a square baking tray with baking paper. Spread the ice cream over the base of the tray and smooth it out with the back of a spoon to make it smooth. Return to the freezer for 30mins. 

3 - Meanwhile, spread the sprinkles over a plate. Spread the butter on the white bread and then turn it onto the plate of sprinkles and lightly press down so the sprinkles stick. Cut each piece of bread in half diagonally.   

4 - Remove the ice cream from the baking tray and cut into triangles the size of the bread. Sandwich one piece of Halo Top between two pieces of bread. Serve immediately!

GF Chocolate Avocado Cake

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CREDITS TO  LIZ SHAW, MS, RDN, CLTServes 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 Ice Cream Snowflake Sammies

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CREDITS TO FITTYBRITTTTYYIELDS 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 Ice Cream Cake

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CREDITS TO LIZ SHAW, MS, RDN, CLTYIELDS 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

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CREDITS TO LIZ SHAW, MS, RDN, CLTYIELDS 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

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Credits to Mr Cooking PandaYIELDS 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

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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

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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

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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

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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

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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

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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

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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.