Red Velvet Donuts

CREDITS TO  DESSERT WITH BENEFITS   YIELDS 4 SERVINGS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 4 SERVINGS

ingredients:

2 tubs 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!

Chocolate Chip Cookie Dough Shake

CREDITS TO  LIZ SHAW, MS, RDN, CLT   YIELDS 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 tub 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.

Tres Leches Cake

CREDITS TO  DESSERT WITH BENEFITS   YIELDS 4 SERVINGS

CREDITS TO DESSERT 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!

Avocado Chocolate Cake

CREDITS TO  LIZ SHAW   SERVES 4-6

CREDITS TO LIZ SHAW

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 tub 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.

Goiden Milk Latte

YIELDS 1 LATTE  CREDITS TO  ELIZABETH SHAW

YIELDS 1 LATTE

CREDITS TO ELIZABETH SHAW

ingredients:

  • 1/2 tub 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. 

Mini Pies With Apple Roses

CREDITS TO  DESSERTS WITH BENEFITS   YIELDS 6 SERVINGS

CREDITS TO DESSERTS 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!

Red Velvet Snowflake Sandwiches

CREDITS TO  FITTYBRITTTTY   YIELDS 6 SANDWICHES

CREDITS TO FITTYBRITTTTY

YIELDS 6 SANDWICHES

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 Sandwiches:

  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!

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!

Vanilla Freakshake

YIELDS 1 SERVING  CREDITS TO FITNESS ON TOAST

YIELDS 1 SERVING

CREDITS TO FITNESS ON TOAST

ingredients:

Halo Top, Vanilla Bean flavour

Raw cacao shavings

Peanut butter

Blueberries

Coconut flakes

Ice cubes

directions:

  1. Assemble all the ingredients into the chamber of a blender. 

  2. Blend briefly, achieving a full, airy consistency, but take care to avoid over-blending to the dreaded runny texture.

  3. Pop your Vanilla Milkshake into a pretty glass jar, decorate to taste, and devour through a straw on a hot sunny day! 

Chocolate Hazelnut Clusters

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!

Cookie Ice Cream Sandwich

YIELDS 10 SERVINGS  CREDITS TO FITNESS ON TOAST

YIELDS 10 SERVINGS

CREDITS TO FITNESS ON TOAST

ingredients:

Halo Top Chocolate Chip Cookie Dough, Chocolate Flavored and Vanilla Bean flavours  - one ice cream scoop per sandwich 

175g sugar

½ teaspoon salt 

1 tbsp. chopped 80% dark chocolate

350g mashed sweet potato 

175ml semi skimmed milk

1 egg lightly beaten

4 tablespoons melted butter

1⁄4 cup sifted flour

2 teaspoons baking powder  

directions:

  1. Start by preheating your oven to 350 degrees Celsius.

  2. Take a large mixing bowl, and using a masher, mash the sweet potatoes with the melted butter and milk, and then stir the mixture well with a spatula.

  3. Then sift and stir the flour, baking powder, and the beaten egg, and mix them in with the other ingredients.

  4. Pop the resulting mixture onto a fresh, greased baking sheet, deposit it in the preheated oven, and bake for about 15 minutes.

  5. Take the mixture out of the oven and allow it cool off for around 60 minutes.

  6. Once cooled take the mixture and start kneading it on a floured board.

  7. Roll out a circa 1/2 an inch thick and then cut into cookie sized pieces with a circular cookie cutter.

  8. Finally, pop some dark chocolate pieces into the dough and then put the cookies on a greased baking sheet, and bake for another 15 minutes.

  9. Once the cookies have cooled, spoon out a (large) tablespoon of your preferred flavour of Halo Top ice cream between two of your sweet potato cookies.

  10. Take the resulting sandwiches to the freezer for 30 minutes to allow them to set. Enjoy!

 

Sea Salt Caramel Baked Apples

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.