Chocolate Peanut Butter Self Saucing Pudding with Vanilla Halo Top

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Halo Top + Pic’s Peanut Butter (Serves 6, Prep Time 10min, Cook Time 30min)


1 cup self-raising flour

1 tsp Baking powder

1/4 cup cocoa powder

1/3 cup brown sugar or coconut sugar

½ cup milk

1 egg

70g butter, melted

1/3 cup Pic’s Crunchy Peanut Butter

1 tub Halo Top Vanilla to serve


¼ cup brown sugar

2 tbsp cocoa

1 cup boiling water


1 - Preheat the oven to 170C and lightly grease a 6 cup capacity baking dish.

2 - In a bowl combine the flour, baking powder, cocoa powder and brown sugar and make a well in the middle. If there are a few lumps that is ok. Add the milk, egg and butter into the well in the flour mixture. Use a whisk to carefully whisk together the wet ingredients slowly bring in the dry ingredients until it is all combined.

3 - Pour the mixture into your prepared baking dish and spoon over peanut butter. Use a knife of the end of a spoon to swirl the peanut butter through the top.

4 - To create the sauce, sprinkle the pudding with the remaining brown sugar and cocoa and then carefully cover with 1 cup of boiling water.

5 - Place in the oven and bake for 30min. Remove from the oven and allow to cool for 5-10min and then serve with Halo Top Vanilla Ice Cream.

Pretzel Salted Caramel Ice Cream Cake

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Created by Shelley Judge for Halo Top



·      150g digestive biscuits (or any wheat biscuits)

·      50g butter, melted

·      2 x tubs Halo Top Salted Caramel Ice-cream

·      50g dark chocolate, melted

·      ½ cup pretzels

Caramel Sauce

·      1 cup caster sugar

·      ½ cup heavy cream

·      1 tbsp butter



1.    Preheat oven to 160C. Blitz the digestive biscuits in the food processor and stir in melted butter until combined and biscuits mixture begins to stick together. Line the base of a 7inch spring form tin with baking paper. Then press the biscuit mixture into the base of the tin. Bake in the oven for 10-15min. Remove from the oven and allow to cool completely. 

2.    Remove Halo Top from the freezer and scoop onto the biscuit base. Use a palette knife to smooth out over base. Return to the freezer for 30mins. 

3.    Meanwhile make the caramel sauce, Melt the sugar on a low heat in a small saucepan, watching carefully so it doesn’t burn. Once the sugar is all melted and a light auburn colour remove from heat and first in the cream and butter continuing to stir until it stops bubbling. 

4.    Once the caramel mixture is cool, drizzle the cake with 1/3 cup caramel sauce, melted dark chocolate and top with crushed pretzels. 

5.    Store in the freezer until ready to serve!

Easy Chocolate Bombe Alaska

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Created by Shelley Judge for Halo Top


Sponge cake

·       1/3 cup all-purpose flour

·       ¼ tsp. baking powder

·       2 eggs

·       ¼ cup caster sugar

·       25g butter, melted


·       2 egg whites

·       2/3-cup caster sugar


·       Halo Top Chocolate Ice Cream



1.     Preheat the oven to 160C, and line a 8inch round cake tin with baking paper. 

2.     To make the cake, beat sugar and eggs with electric beaters until light and fluffy, this will take around 5mins. Set aside. 

3.     Sift the flour and baking powder twice and then use a metal spoon to fold it into the egg mixture. Finally mix in melted butter. Pour into prepared tin and bake in the oven for 25-30mins. 

4.     To make meringue, beat egg whites with an electric mixture on high. Once whites start to come to a soft peak, start to add the sugar 1 tbsp. at a time. Then continue to beat until the meringue is thick and glossy and all the sugar has been dissolved. 

5.     To assemble: use the lid of the Halo Top tub to cut out a disk from the sponge. Remove the ice-cream from the freezer and run a knife around the edge. Then turn it upside down on the sponge and carefully squeeze the tub to remove the lining so it comes out in one piece. 

6.     Using a spatula cover the ice-cream and sponge with the meringue and then toast it with a blow torch to slightly cook the meringue. If you don’t have a blow torch, heat the oven to 160C and place bombe Alaska in the oven for 2-3 mins keep careful watch so the ice-cream doesn’t melt. 

7.     Place in the freezer until ready to serve!

Sweet & Salty Peanut Butter Cup Shake

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Created by Sally O’Neil for Halo Top

Serves 1


·      1/2 tbsp white miso paste

·      1 tub Peanut Butter Cup Halo Top

·      1/4 cup almond milk (or your favourite milk)

·      2 tbsp roasted peanuts

·      1 tbsp dark chocolate chips or cacao nibs



1.     In a blender, blend Halo Top with the almond milk and miso paste until smooth.

2.     Pour into a chilled glass and sprinkle with roasted peanuts and cacao nibs.

3.     Serve immediately.


Tip: for extra indulgence - throw in a tablespoon of roasted peanut butter before you blend!

Baked Vanilla Donuts with Greek Yoghurt Glaze and Birthday Cake Ice Cream

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Created by Sarah Bell Nutrition for Halo Top

Makes 12 large donuts

Prep Time: 20 Minutes 

Cook Time: 12 minutes



·   1 1/2 cups wholemeal spelt flour

·  3/4 cup almond meal

·   3 tsp baking powder

·   2 tsp vanilla essence

·  1/2 cup honey

·  1/2 cup rice bran oil

·   3 eggs


·  250g greek yoghurt

·   1 cup icing sugar

To serve: 

·   1 tub of Halo Top Birthday ice cream



1.      Preheat oven to 180 degrees Celsius.

2.      Grease 2 donut tins, holding 6 donuts each.

3.      In a large bowl sift the spelt flour and baking powder. 

4.      Add the almond meal and stir through.

5.      In a smaller bowl, whisk together eggs, vanilla essence, honey, rice bran oil and eggs.

6.      Combine wet and dry ingredients and spoon mixture into donut moulds so that the mixture comes about 1/2 cm below the middle donut hole line. 

7.      Place donuts in oven and bake for 12 minutes.

8.      Once baked, remove from over and allow to cool before glazing.

9.      To make glaze, whisk together greek yoghurt and icing sugar in a small bowl. 

10.    Glaze donuts by placing one at a time face down in the glaze. Twist the donut as you pull it back out of the glaze. 

11.    Top with sprinkles and a scoop of Birthday Cake Halo Top.

Chocolate Chip Cookie Dough Ice Cream Sandwiches

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Created by Sarah Bell Nutrition for Halo Top

Serves: 3

Prep Time: 15 minutes



Raw Chocolate Biscuits

·   6 medjool dates, pits removed

·  1/2 cup blanched almond meal

·  1/4 cup almonds

·  1/4 cup desiccated coconut

·  1/4 cup cacao

·   2 tbsp water

·   1 tbsp extra virgin coconut oil

·   1 tbsp tahini

To Serve

·   1 tub of Halo Top Chocolate Chip Cookie Dough. 



1.      Place all ingredients for the raw chocolate biscuits into a food processor and blend on high for about 5 minutes or until very well combined. Mixture should hold together well and not too bumpy. 

2.      Place a sheet of baking paper onto the bench top and tip mixture onto paper. 

3.      Use a rolling pin to roll out the mixture so that it is about 1/2 cm thick. 

4.      Use an egg ring to cut out circular biscuits and place on a tray.

5.      Once all 6 biscuits have been cut, place tray into the fridge and refrigerate for about an hour or until very firm. 

6.      Remove from the fridge and place a scoopful of Halo Top Cookie Dough Ice Cream onto 3 of the biscuits, pressing the ice cream down so that it spreads out to the edges of each biscuit.

7.      Top with the remaining 3 raw biscuits and either eat straight away or freeze until desired. (if placing back in the freezer, allow 5 minutes after taking back out of the freezer before eating so that the raw biscuit can soften).

Candy Bar Parfait Jars

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Created by Sarah Bell Nutrition for Halo Top

Serves: 2


Chocolate Biscuits

·  1/2 cup almond butter

·  1/4 cup tapioca

·  1/4 cup drinking coconut or almond milk 

·  1/4 cup Coconut sugar

·  1/4 cup Cacao 

·  1/4 cup buckwheat flour

Berry Compote

·   1 cup frozen mixed berries

To Serve

·   1 tub of Halo Top Candy Bar

·  Fresh blueberries

·  Mini Meringue Kisses

·  Natural yoghurt



1. Preheat oven to 180 degrees Celsius. 

2.  In a large bowl, whisk together almond butter, tapioca and milk

of choice. 

3. Stir in coconut sugar, cacao and buckwheat flour until well combined.

4. Place spoonful’s of batter onto a baking paper lined tray, flattening each cookie out with a fork or hand. 

5. Place tray into oven and bake for 12 minutes. 

6. Remove from oven and allow to cool.

7. To make berry compote, add berries to a saucepan on a low heat. Gently simmer until all of the berries are defrosted and juicy, roughly breaking them up with a fork. 

8. To serve, place broken up cookies into the base of a jar, top with berry compote, a spoonful of natural yoghurt, fresh blueberries, a couple of meringue kisses and a scoop of Halo Top Candy Bar.

Gluten Free & Dairy Free Chocolate Burritos Crepes

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Created by Zoe (@wildblend) for Halo Top

Yields: 4 crepes



·      1/2 cup almond milk

·      2 eggs

·      1/2 cup oat flour

·      3 tablespoons raw cacao powder

·      2 tablespoons maple

·      1 tablespoon coconut oil

·      Pinch of sea salt

·      Extra coconut oil for cooking


·       1/2 cup coconut cream, whipped

·       1 tub Halo Top Sea Salt Caramel flavour



1.     For the crepes, add all ingredients to a high-speed blender and blend until smooth and creamy.

2.     Heat 8″ skillet and lightly grease with coconut oil. 

3.     Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15 seconds. 

4.     Place done crepes on a plate.

5.     Once cooled, spoon a scoop of ice cream and whipped cream into the crepe and wrap up. Top with fresh fruit, chocolate drizzle and more cream.

6.     Enjoy!