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
Line an 8x5” loaf pan with parchment paper.
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.
Drizzle the caramel sauce over the ice cream into an even layer.
Sprinkle on the oats and chocolate chips. Place in the freezer for 2 hours, or until firm.
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.
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!
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
Preheat oven to 350°F.
Combine oats, pecans, cinnamon, ginger, allspice, and maple syrup in a bowl and mix thoroughly.
Remove the apple cores without cutting through the bottom of the apples. Scoop out some flesh to make room for the filling.
Fill the apples with the mixture.
Place apples in a baking dish and add a layer of water to the bottom of the dish.
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.
Top each apple with one scoop of Sea Salt Caramel Halo Top.