Peanut Butter Oat pancakes

Prep Time: 10min, Cook Time 10min, Serves 1

ingredients

1 flax egg (1 Tbsp Ground Flax and 2 Tbsp water)

½ cup rolled oats, ground into flour

½ cup Self Raising Flour

2 tsp baking powder

1 Tbsp natural peanut Butter

1 cup oat milk

Toppings:

1 Tbsp Natural Peanut Butter

1 Tub Halo Top Chocolate Peanut Butter Overload Ice Cream

3 Strawberries, diced

2 Tbsp Maple Syrup

Method:

Combine the flax and water and allow to sit for 5mins to form flax egg.

Grind the rolled oats to a fine flour in a blender, if you like a ‘denser’ pancake you can keep the rolled oats whole.

In bowl combine the oats, flour and baking powder. Then whisk in the flax egg, natural peanut butter and oat milk.

Heat a non-stick fry pan on medium heat. Spoon ¼ cup batter into the hot pan and cook for 2-3min until bubbles begin to form. Flip over and cook for another 2mins. Repeat with remaining mixture.

Top the pancakes with scoops of Halo Top Chocolate Peanut Butter Overload Ice Cream, strawberries, peanut butter and maple syrup.

Choc Pretzel Ice Cream Bites

Prep Time: 15min (+1 Hr Resting Time), Serves 6

ingredients

100g Pretzels

1 Tub Halo Top Caramel Chocolate Pretzel Ice cream

100g Vegan Dark Chocolate, Melted

2 Tbsp Desiccated Coconut

2 Tbsp Sprinkles

2 Tbsp Crushed Nuts

Method:

Line a plate with baking paper. Spread out pretzels over the plate and top a small scoop of Halo Top Caramel Chocolate Pretzel Ice cream. Top with another pretzel to sandwich them together. Return to the freezer for 30mins.

Meanwhile, melt the chocolate and prepare the toppings. Dip the pretzels into the chocolate and then sprinkle with your favourite toppings.

Return to the freezer for 30mins before serving to ensure chocolate and ice cream sets.

Choc Chip Oat Cookie Sandwiches

Prep Time: 15min, Cook Time 15min, Serves 8

ingredients

150g Vegan Butter

½ cup brown sugar

½ cup caster sugar

1 flax egg (1 Tbsp ground flax + 2 Tbsp water)

1 tsp vanilla

1 cup plain flour

1 tsp baking powder

2cups rolled oats

1 cup dark chocolate chips

1 tub Halo Top Chocolate Chip Cookies dough

Method:

Preheat the oven to 180C.  

Make the flax egg by combining flax and water and allow to sit for 5mins.  

Beat butter and sugars together in a bowl with electric beaters until light and fluffy. Beat in Flax egg and vanilla. Then fold in flour, baking powder, rolled oats and chocolate chips. Form 1 tbsp mixture into a ball and flatten slightly with the palm of your hand. Place on a lined baking tray and bake for 15min.  Allow to cool completely.  

Once cooled match the cookies in pairs of similar sizes. Top one cookie with a scoop of Halo Top Chocolate Chip Cookies dough and press another cookie on top to sandwich together. Serve immediately or store in the freezer until needed!

Apple Crisp Pizza

Prep Time: 15min, Cook Time 35min, Serves 6

ingredients

1 Sheet Puff Pastry, thawed

3 Green Apples, peeled and diced

3 Tbsp Brown Sugar

3 Tbsp Plain Flour

1 tsp Cinnamon

Crunch

1/3 cup Rolled Oats

1/3 cup Plain Flour

1/3 cup Brown Sugar

1 tsp Cinnamon

50g Unsalted Butter, softened

¼ cup Pretzel’s, crushed

1 Tub Halo Top Caramel Chocolate Pretzel Ice cream

2 Tbsp Caramel sauce

Method:

Preheat the oven to 180C. Line a 12inch pizza tray with baking paper. Roll the edges of the puff pastry under themselves to form a ‘circle’ pizza.  

In a large bowl combine the apples, cinnamon, sugar and flour. Spread over the pastry, ensuring to leave a 1cm edge around the pastry.

In the same bowl make the crunch. Combine the rolled oats, plain flour, brown sugar, cinnamon and pretzels. Rub through the butter to form a rough crumble. Spread it over the top of the apples and bake in the oven for 35min or until golden.

Top with scoops of Halo Top Caramel Chocolate Pretzel Ice cream

and drizzle with caramel sauce.

Vegan Chocolate Hazelnut Torte

Prep Time: 15min, Cook Time 35min, Serves 8

ingredients

200g Dark Chocolate (vegan)

200g Silken tofu

1 tsp vanilla

½ cup aquafaba (liquid from a can of chickpeas)

1 tsp white wine vinegar

2/3 cups caster sugar

1 cup hazelnut meal

1/3 cup plain flour (or GF flour)

1 tsp baking powder

1 tsp instant coffee powder

1 Tub Halo Top Chocolate Hazelnut Ice Cream

¼ cup Hazelnuts, roughly chopped and roasted

2 Tbsp Chocolate Sauce

METHOD

Preheat oven to 180C. Line the base of an 8-inch spring form tin with baking paper and grease the sides.

Blend Tofu and vanilla in a blender until smooth. Melt chocolate in a bowl over a saucepan of water. Remove from heat and fold through silken tofu, hazelnut meal, plain flour, instant coffee and baking powder.

Whip aquafaba and vinegar in a bowl with electric beaters until stiff peaks form. Once stiff peaks form gradually start adding sugar whipping well after each addition.

Carefully fold half the aquafaba through cake batter until well combined. Then carefully fold though the remaining aquafaba until just combined, gently pour the mixture into the cake tin. Bake in the oven for 30mins, then gently pour into cake tin. Bake for 30mins, allow to cool completely.

Top with scoops of Halo Top Chocolate Hazelnut Ice Cream, hazelnuts and drizzle with chocolate sauce to serve.

Fairy Bread Ice Cream Sandwich

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!

Cookies & Cream Cocktail

CREATED BY SHELLEY JUDGE FOR HALO TOP

Serves 2

Ingredients:

60mL Vodka

60mL Baileys

½ tub Cookies and Cream Halo Top Ice-cream + 1 Tsp

1 cup milk

Oreos or other chocolate cookies, crushed for decoration

Method:

1 - In a blender combine the vodka, baileys, ½ tub Cookies and Cream Halo Top Ice-cream and milk and blend on high for 1 minute until combined.

2 - To decorate the cocktail glasses, scoop a 1tsp of halo top ice-cream and carefully run it around the rim of the glasses, then dip the glasses into a bowl of crushed cookies.  

3 - Pour cocktail into the glasses and decorate with remaining crushed cookies.

Monster Strawberry Cheesecake Shake

CREATED BY SHELLEY JUDGE FOR HALO TOP

Ingredients:

2 x Halo Stop Strawberry Cheesecake Sticks

4 strawberries, hulled and halved

1 cup milk

50 g white chocolate, melted

Whipped cream, to serve

1 butternut snap cookie, crushed

Method:

1 - Remove the ice-cream from one halo top stick and place it in a blender with the strawberries and 1 cup of milk.

2 - Drizzle the white chocolate around the rim of your glass and then pour in the milkshake.

3 - Top with whipped cream, the remaining Halo Top Stick and crushed cookie crumbs!

Choc Dipped Cookies & Cream cone

CREATED BY @shelleysgoodeats FOR HALO TOP

Prep Time 10min, Serves 6

ingredients:

6 waffle ice-cream cones

100g dark chocolate

100g white chocolate

8 Oreos biscuits, crushed

¼ cup sprinkles or crushed nuts

1 tub Halo top Cookies and Cream ice-cream

Method:

1 - Melt both white and dark chocolate in the microwave for 2 mins.

2 - Roll half the cones in dark chocolate and then dip into sprinkles or crushed peanuts. Dip the others into white chocolate and Oreos.

3 - Allow to set in freezer for 30mins then scoop in a large scoop of Halo top cookies and cream ice-cream.

Dairy Free Chocolate Hazelnut Ice Cream Tacos

CREATED BY @shelleysgoodeats FOR HALO TOP

Prep 10min, Cook 30min, Serves 6

INGREDIENTS:

Pancakes

1 cup Self Raising Flour

2 Tbsp Cacao  

1 cup Almond Milk

1 Tbsp apple cider vinegar 

Toppings

1 tub Halo Top Vegan Choc Hazelnut

100g dark chocolate, melted

½ cup hazelnuts, roughly chopped

Method:

1 - Preheat the oven to 180C.

2 - Combine the flour and cacao in a bowl and then mix in the almond milk and vinegar until just combined. Heat a nonstick pan on low heat and pour 1/3 cup batter into pan. Cook for 1min or until bubbles start to form on top of pancake, then flip and cook for another 1min. Repeat with remaining mixture. 

3 - Then turn a muffin tin upside down and wedge the pancakes between the muffin cups. Bake in the oven for 15min until crispy. Remove from the oven and allow cooling completely. 

4 - Dip the pancakes in the chocolate and then into the hazelnuts. Stuff with ice cream. Return to freezer until ready to eat.

Pretzel Salted Caramel Ice Cream Cake

CREATED BY @shelleysgoodeats FOR HALO TOP

Ingredients:

Cake

 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

Method:

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

CREATED BY @shelleysgoodeats FOR HALO TOP

Ingredients:

Sponge cake

1/3 cup all-purpose flour

¼ tsp. baking powder

2 eggs

¼ cup caster sugar

25g butter, melted

Meringue

2 egg whites

2/3-cup caster sugar

Filling

Halo Top Chocolate Ice Cream

Method:

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

CREATED BY @shelleysgoodeats FOR HALO TOP

Serves 1

Ingredients:

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

Method:

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

Created by Sarah Bell Nutrition for Halo Top

Makes 12 large donuts

Prep Time: 20 Minutes 

Cook Time: 12 minutes

Ingredients:

Donuts

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

Glaze

250g greek yoghurt

1 cup icing sugar

To serve: 

1 tub of Halo Top Birthday ice cream

Methods:

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

Created by Sarah Bell Nutrition for Halo Top

Serves: 3

Prep Time: 15 minutes

Ingredients:

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. 

Method:

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).

Gluten Free & Dairy Free Chocolate Burritos Crepes

Created by Zoe (@wildblend) for Halo Top

Yields: 4 crepes

Ingredients:

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

Filling

1/2 cup coconut cream, whipped

1 tub Halo Top Sea Salt Caramel flavour

Method:

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!