Vanilla Bean Ice Cream with Dipped Strawberries

YIELDS 2 SERVINGS

YIELDS 2 SERVINGS

ingredients:

Vanilla Bean Halo Top

1 bottle Rosé

2 cups pink candy melts

1-2 teaspoons vegetable oil or shortening

Gold edible stars

Fresh Strawberries

directions:

  1. Wash strawberries and pat dry and put in a large glass or bowl. Pour rosé over the strawberries until they are all covered. Cover with plastic wrap and let sit in the fridge for 24 hours. Remove strawberries and dry fully with paper towels. Make sure they are completely dry on the outside or the candy will seize up and ruin the smooth consistency.

  2. Melt candy according to package directions. Add vegetable shortening or oil to get a velvety smooth and thin consistency, perfect for dipping.

  3. Pour candy into a deep mug or cup. Hold the strawberries at the stem and dip into melted chocolate until it is fully coated. Pull straight up and out of the melted candy. Use your free hand to tap the wrist of the hand holding the strawberry to help the excess candy slide off and back into your cup. Place onto wax paper.

  4. Add sprinkles or gold stars if desired and let dry fully, until candy has set (speed up the process by placing in the fridge or freezer for a few minutes).

  5. Enjoy with Vanilla Bean Halo Top ice cream the same day, or refrigerate if not serving immediately. These are best served within 24 hours of dipping.

Red Velvet Ice Cream Donuts

CREDITS TO  DESSERT WITH BENEFITS   YIELDS 4 SERVINGS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 4 SERVINGS

ingredients:

2 pints Red Velvet Halo Top, softened

6 Strawberries, sliced

6oz Dark Chocolate

2½ tablespoons Coconut Oil, divided

2oz White Chocolate

directions:

  1. Place a silicone donut pan on top of a baking sheet and place in the freezer to chill for 1 hour.

  2. Scoop the softened Halo Top inside the pan and spread it out.  Place the sliced strawberries over half of the donuts.  Place the pan in the freezer for 4 hours.

  3. Working quickly, carefully remove the ice cream donuts out of the silicone mold and onto the chilled baking sheet.  You can place a sheet of parchment paper down to keep it clean.  Press two donut halves together to form a full donut, and repeat this with the remaining donut halves.  Place back in the freezer.

  4. In a deep, microwave-safe bowl, add the dark chocolate.  Microwave at 30-second intervals, stirring between each one, until completely melted. Stir in 2 tablespoons of the coconut oil.

  5. Working quickly, dunk a donut in the chocolate and flip over to coat completely.  Quickly remove the donut using forks on either side and place back on the chilled baking sheet.  Repeat this with the remaining donuts.  Place back in the freezer for 2 hours.

  6. In a small, microwave-safe bowl, add the white chocolate.  Microwave at 20-second intervals, stirring between each one, until completely melted. Stir in the remaining coconut oil. Drizzle over the donuts.

  7. Serve and enjoy!

Cinnamon Rolls Ice Cream

CREDITS TO  DESSERT WITH BENEFITS   YIELDS 6 SERVINGS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 6 SERVINGS

ingredients: 

2 Frozen  Puff Pastry Sheets

1 Egg

½ cup Sugar

1 tablespoon Ground Cinnamon

2 pints Cinnamon Roll Halo Top, softened

directions:

  1. Preheat the oven to 400 degrees Fahrenheit and spray a muffin tin with cooking spray.

  2. Let the puff pastry sheets thaw at room temperature for 20 minutes, or until you can unroll them without tearing.

  3. Use a rolling pin to roll out one sheet. Slice the sheet into 6 strips. Use a 2½” circle cookie cutter to punch circles out of the other puff pastry sheet.

  4. In a small bowl, whisk the egg.

  5. In another small bowl, whisk together the sugar and cinnamon.

  6. Brush the pastry strips and circles with the egg, then sprinkle with the cinnamon sugar.

  7. Line the muffin tin walls with the puff pastry strips, then press the circles on the bottom of the lined tins.  Bake for 19 minutes, or until golden brown.  Let cool completely.

  8. Scoop the softened Halo Top over the cooled puff pastry bowls.  Serve immediately.  Enjoy!

Cookies & Cream Ice Cream Crunch Pie

CREDITS TO  DESSERT WITH BENEFITS   YIELDS 10 SERVINGS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 10 SERVINGS

ingredients:

Crunchy Chocolate Bar Base:

2 cups Crispy Rice Cereal

5oz Dark Chocolate, melted

Filling and Topping:

2 pints Cookies & Cream Halo Top, softened

5 Cookie Sandwiches, chopped in half

directions:

  1. Line a 6” springform pan with parchment paper by lining the base with parchment and tightening the springform on top so that the paper stays in place.

  2. In a large bowl, stir together the rice cereal and melted chocolate.  Scoop the mixture into the springform pan, spread it out, then tap the pan on the counter a few times to help level it. Refrigerate for 30 minutes.

  3. Scoop the softened Halo Top over the crunch base and spread it out into an even layer. Freeze for 2+ hours.

  4. Slice into 10 slices and top each slice with an Oreo chopped in half.  Enjoy!

Candy Bar Ice Cream Slice

CREDITS TO  DESSERT WITH BENEFITS    YIELDS 8 SLICES

CREDITS TO DESSERT WITH BENEFITS

YIELDS 8 SLICES

ingredients:

Two pints Candy Bar Halo Top, softened

1 cup Skim Milk

1.4oz package Sugar-Free Instant Chocolate Pudding Mix

8oz (2 cups) Frozen Whipped Topping, thawed 10 minutes

½ cup Chopped Peanuts

directions:

  1. Line an 8x5” loaf pan with plastic wrap.  Scoop the softened Halo Top inside the pan and spread it out.  Place the pan in the freezer.

  2. In a large bowl, whisk together the milk and pudding mix until smooth and pudding-like (about 2 minutes).

  3. Add the whipped topping and fold together until the mixture is completely even.  Scoop the mixture over the ice cream layer.

  4. Sprinkle the chopped peanuts on top.  Cover and freeze overnight.

  5. Remove the pan from the freezer about 10 minutes before serving.  Invert the pan and peel off the plastic wrap.

  6. Slice and serve with a chocolate shell (or melted dark chocolate), caramel sauce, and extra chopped peanuts.  Enjoy!

Gingerbread Whoopie Pies

CREDITS TO  DESSERT WITH BENEFITS   YIELDS 8 PIES

CREDITS TO DESSERT WITH BENEFITS

YIELDS 8 PIES

ingredients:

6 tablespoons coconut oil, melted

4 large eggs, room temp

1/4 cup cane sugar

2 tablespoons water

1 teaspoon vanilla extract

1/2 cup coconut flour

1/4 cup unsweetened natural cocoa powder

1 teaspoon double acting baking powder

1/4 teaspoon salt

1 pint of Gingerbread House Halo Top

directions:

  1. Preheat your oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.

  2. In a large microwave-safe bowl, add the coconut oil. Microwave at 15-second intervals, stirring between each one, until melted.

  3. Add the eggs, sugar, water, and vanilla extract. Whisk until completely even.

  4. Place a fine mesh sieve over the bowl. Add the coconut flour, cocoa powder, baking powder, and salt. Sift over the wet ingredients and whisk together until completely combined.

  5. Use a small cookie scoop to scoop the batter onto the prepared pan. Tap the pan on the counter a few times to let the scoops round out. Bake for 10-11 minutes, or until the surface of the whoopies spring back when tapped. Let cool, then place in the freezer to chill for 2 hours.

  6. Let the pint of Halo Top thaw on the counter for 15 minutes. Scoop the ice cream onto half of the frozen whoopies and sandwich the remaining whoopies on top. Freeze for 1 hour.

  7. Feel free to drizzle melted white chocolate (or dark chocolate) over the whoopies and sprinkle with gingerbread cookie or graham cracker crumbs! Serve immediately and enjoy!

Golden Milk Latte

YIELDS 1 LATTE  CREDITS TO  ELIZABETH SHAW

YIELDS 1 LATTE

CREDITS TO ELIZABETH SHAW

ingredients:

  • 1/2 pint Halo Top Ice Toasted Coconut Dairy Free Ice Cream*

  • 3/4 cup almond coconut milk*

  • 3/4 teaspoon ground turmeric spice 

  • 1/4 teaspoon ground ginger 

  • 1/4 teaspoon ground cinnamon

  • 1 tablespoon coconut cream

 directions:

  1. Soften Halo Top by removing from the freezer 10 minutes prior to use.

  2. To a blender, add 1/2 cup Halo Top Toasted Coconut Dairy Free Ice Cream, almond coconut milk and spices. 

  3. Pour into your favorite mug and top with coconut cream and a dash of cinnamon.

 

Notes

*Sea Salt Caramel is also a great substitution for the coconut as well. 

*Original almond coconut milk used; can be substituted with desired milk of choice. 

Pumpkin Pie Cannolis

YIELDS 8 SERVINGS  CREDITS TO  DESSERTS WITH BENEFITS

YIELDS 8 SERVINGS

CREDITS TO DESSERTS WITH BENEFITS

ingredients:

  • one pint Pumpkin Pie Halo Top, softened

  • ½ cup Part Skim Ricotta

  • ¼ cup 100% Pure Canned Pumpkin Purée

  • 2 tablespoons Pure Maple Syrup

  • ½ teaspoon Pumpkin Pie Spice

  • 8 Cannoli Shells

  • ½ cup Mini Chocolate Chips 

directions:

  1. In a large bowl, add the softened Halo Top, ricotta, pumpkin purée, maple syrup, and pumpkin pie spice.  Stir together until evenly mixed throughout.  Freeze the bowl for 45 minutes.

  2. Place a small cookie sheet in the freezer to chill.

  3. Scoop the chilled ice cream mixture into a piping bag.  Freeze the bag for 20 minutes.

  4. Place the cannoli shells on the frozen cookie sheet. Snip the tip off the piping bag and pipe the filling into the cannoli shells.

  5. Dip the ends of the cannolis in the mini chocolate chips.  Freeze for 2+ hours.  Enjoy!

Tiramisu Cake

YIELDS 8 SERVINGS  CREDITS TO  DESSERTS WITH BENEFITS

YIELDS 8 SERVINGS

CREDITS TO DESSERTS WITH BENEFITS

ingredients:

Ladyfingers:

  • 6 tablespoons Coconut Flour

  • ¼ teaspoon Baking Powder

  • pinch of Salt

  • 3 Eggs, room temperature

  • ¼ cup Pure Maple Syrup

  • ¼ cup Coconut Oil, melted

  • 2 teaspoons Vanilla Extract

Filling and Toppings:

  • 3 tablespoons Brewed Espresso or Strong Coffee

  • 1½ tablespoons Golden Rum or Kahlua

  • 2 pints Vanilla Bean Halo Top, softened

  • 1 tablespoon Dark Cocoa Powder

directions:

  1. Preheat your oven to 350 degrees Fahrenheit and spray an 8x5” loaf pan with cooking spray.

  2. In a bowl, whisk together the coconut flour, baking powder, and salt.

  3. In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract.  Whisk until smooth.  Dump the dry ingredients into the wet ingredients and whisk until completely smooth.  Scoop batter into the prepared pan.  Bake for 25 minutes, or until the center is firm when tapped.  Transfer to a wire cooling rack and let cool completely.

  4. Line the 8x5” loaf pan with plastic wrap (for even easier removal later, line one way with parchment paper too).

  5. In a small bowl, stir together the espresso (or coffee) and rum (or Kahlua).

  6. Slice the loaf into 16 “fingers.”  Line the loaf pan with 8 “fingers,” then drizzle on about half of the coffee/rum mixture.  Scoop one pint of Halo Top over the fingers and spread it out to an even layer. Dust half of the cocoa powder on top of the ice cream.  Place the pan in the freezer for 1 hour.

  7. Line the remaining “fingers” on top of the cocoa powder, drizzle on the coffee/rum mixture, then spread the last pint of Halo Top on top to an even layer.  Dust the remaining cocoa powder on top and place the pan in the freezer for 2 hours.

  8. Slice the Tiramisu into 8 squares or 8 slices.

  9. Serve immediately.  Enjoy!

Red, White, and Blue Trifles

CREDITS TO DESSERT WITH BENEFITS  YIELDS 6 SERVINGS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 6 SERVINGS

ingredients:

Blue Layer:

  • ½ cup Blueberry Preserves
  • 2 cups Frozen Whipped Topping, thawed 20 minutes
  • 6 tablespoons Crumbled Waffle Cones

White Layer:

  • 2 pints Vanilla Bean Halo Top, softened
  • 6 tablespoons Crumbled Waffle Cones

Red Layer:

  • one pint Red Velvet Halo Top, softened
  • 6 Strawberries, diced

directions:

  1. Place 6 small trifle cups on a cookie sheet and reserve space in your freezer for the tray.
  2. For the Blue Layer-  In a bowl, stir together the blueberry preserves and thawed frozen whipped topping.  Evenly spoon the mixture into the cups.  Place the tray in the freezer for 2 hours.  Sprinkle 1 tablespoon of crumbled waffle cones into each cup.
  3. For the White Layer-  Evenly spoon the softened Halo Top into the jars.  Sprinkle 1 tablespoon of crumbled waffle cones into each cup.  Place tray in the freezer for 1 hour.
  4. For the Red Layer-  Scoop the Halo Top into a bowl and stir in the diced strawberries. Spoon the mixture into the jars.  Place tray in the freezer for 1 hour.
  5. Serve with frozen whipped topping, a drizzle of melted chocolate, fresh strawberries and blueberries, or spoons alone.  Enjoy!

Tres Leches Ice Cream Cake Recipe

CREDITS TO  DESSERTS WITH BENEFITS   YIELDS 4 SERVINGS

CREDITS TO DESSERTS WITH BENEFITS

YIELDS 4 SERVINGS

ingredients:

Cake:

  • 6 tablespoons Coconut Flour

  • 1/4 teaspoon Baking Powder

  • 1/8 teaspoon Salt

  • 3 large Eggs, room temp

  • 1/4 cup Unsalted Butter, melted

  • 1/4 cup Pure Maple Syrup

  • 2 teaspoons Vanilla Extract

Topping:

  • 1 pint Vanilla Bean Halo Top, softened

  • Whipped Cream, for serving

directions:

  1. Preheat your oven to 350 degrees Fahrenheit and spray an 8x5” loaf pan with cooking spray.

  2. In a bowl, whisk together the coconut flour, baking powder, and salt.

  3. Add the eggs, melted butter, maple syrup, and vanilla extract. Whisk until smooth. Scoop batter into the pan and spread it out. Bake for 30 minutes, or until the edges have browned slightly and the center springs back when tapped. Flip cake onto a wire cooling rack and let cool completely.

  4. Line the loaf pan with plastic wrap and bring out the pint of Halo Top to soften. Scoop the softened Halo Top inside the pan and spread it out. Freeze for 2 hours.

  5. Place the cooled cake over the ice cream layer. Cover and freeze overnight.

  6. Invert the pan and peel off the plastic wrap.

  7. Slice the cake. When the ice cream begins to melt and soak into the cake, serve immediately. Enjoy!

Chocolate Nut Clusters Recipe

CREDITS TO  DESSERT WITH BENEFITS   YIELDS 6 CLUSTERS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 6 CLUSTERS

ingredients:

Truffles:

3 pints Chocolate Halo Top, softened

2 tablespoons Nutella

6 Whole Hazelnuts

Round, Half-Sphere Silicone Molds with 12 cavities (https://www.amazon.com/gp/product/B01HNJEYBQ/)

Coating:

1 cup Crushed Waffle Cones

8oz Semi-Sweet Chocolate Chips, melted

1 tablespoon Coconut Oil, melted

3/4 cup Chopped Hazelnuts

directions:

  1. Place the silicone molds onto a baking sheet. Reserve space in your freezer for the baking sheet.

  2. Scoop the Halo Top into the molds and spread it out until it’s even. Place the baking sheet in the freezer for 2 hours.

  3. Use a ½ tablespoon measure to scoop out wells in the center of each well of ice cream. Spoon 1 teaspoon of Nutella into 6 of the wells, then press a hazelnut into each spoonful of Nutella. Place the baking sheet in the freezer for 1 hour.

  4. Working quickly, transfer the frozen half-spheres of ice cream onto the baking sheet. Place the half-spheres of ice cream onto the half-spheres with Nutella and the hazelnut to create an ice cream ball. Place the baking sheet in the freezer for 1 hour.

  5. In a shallow dish, add the crushed waffle cones. Roll the ice cream spheres in the mixture until coated, place back on the baking sheet, and place in the freezer for 1 hour.

  6. In a small bowl, stir together the melted dark chocolate, melted coconut oil, and chopped hazelnuts.

  7. Pierce an ice cream sphere with a fork and spoon the chocolate all over the sphere, then place back on the baking sheet. Repeat this with the rest of the spheres. Place the baking sheet in the freezer for 1 hour. Enjoy!

Chocolate Banana Peanut Butter Pie Recipe

CREDITS TO  DESSERT WITH BENEFITS   YIELDS 8 SERVINGS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 8 SERVINGS

ingredients:

1 pre-made graham cracker crust

2 large bananas, very ripe

2 pints of Halo Top Peanut Butter Cup

whipped cream

banana, sliced

mini chocolate chips

directions:

  1. Slice the bananas into coins. Arrange the sliced bananas in the graham cracker crust.

  2. Let the pints of Halo Top thaw at room temperature for 30 minutes, then scoop into into the graham cracker crust. Spread it out until smooth.

  3. Freeze for 6+ hours, or until completely firm. Serve with whipped cream, sliced bananas, and mini chocolate chips!

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!

No Bake Key Lime Pie Recipe

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'mores Sandwich Recipe

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 Ice Cream Truffles Recipe

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!