Fairy Bread Ice Cream Sandwich



Serves 6, Prep Time 10min + 30min rest time


1 tub Halo Top Birthday Cake Ice cream

6 slices white bread

½ cup sprinkles

50g butter, softened



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!


Monster Strawberry Cheesecake Shake




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



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!

Cookies & Cream Cocktail



Serves 2


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



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.

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.



Frozen White Chocolate & Blueberry Crumble Log

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265g white chocolate

55g unsalted butter

3 egg whites

1 egg yolk

1 tsp. vanilla essence

1 tsp. vanilla bean paste

350g pouring cream

250g blueberry jam

2 TUBS Blueberry Crumble Halo Top ice cream


1. Place the white chocolate, butter, 50g pouring cream and vanilla

paste/essence together in a microwave safe bowl

2. Microwave on high in 30 second increments until melted

3. Remove bowl from microwave

4. Stir the egg yolk into the chocolate mix and set aside for 5 minutes

5. Using a hand held mixer, whip the remainder of the cream (300g) to soft

peaks and then set aside

6. In a separate bowl, whip the egg whites until they form soft peaks

7. Pour the whipped cream into the whipped egg whites and fold through

using a spatula

8. Fold 1/3 of the egg/cream mix into the melted chocolate mix

9. Fold through the remainder of the egg/cream mix into the melted

chocolate mix

10. Pour mix into a loaf tin ensuring that the tin is covered with plastic wrap

11. Freeze for a minimum of 5 hours or until firm

12. When you think the white chocolate mousse has frozen solid, let Halo Top

ice cream thaw for 10 minutes

13. Remove loaf tin from freezer and pour the blueberry jam on top of the

frozen white chocolate mousse

14. Spread jam evenly using a palette knife

15. Pour 2x TUBS “Blueberry Crumble” Halo Top ice cream on top of the jam

16. Spread evenly using a palette knife

17. Freeze until the top layer has set solid or for a minimum of 2 hours

18. Remove loaf tin from freezer and tip upside down onto a plate

19. Remove plastic wrap

20. Decorate frozen white chocolate and blueberry crumble log with fresh

berries and edible flowers

Dairy Free Salted Caramel Ice Cream Cheesecake

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250g sweet dairy free biscuits

2 TBSP white sugar

1 TSP cinnamon

160g dairy free butter


450g dairy free cream cheese

20g dairy free custard powder

230g white sugar

2 TUBS DF Sea Salt Caramel Halo Top

150g dairy free caramel sauce


1. Place sweet vegan biscuits into large glad lock bag and smash using a

rolling pin until it becomes a fine crumb

2. Add all BASE ingredients into a bowl and mix until combined

3. Pour crumb into spring form tin (22.5cm) and press down gently with

your hands

4. FREEZE base for 1 hour

5. To make the cheesecake mix, using electric beaters whip the cream

cheese and the sugar together until it becomes fluffy

6. Add in the custard powder and beat until well incorporated

7. In chunks, add in the Halo Top ice cream and beat thoroughly.

8. Using a spatula, fold in the caramel

9. Pour mix onto the cheesecake base and set in freezer OVERNIGHT

10. Once cheesecake has frozen solid you may then decorate it

Chocolate Chip Skillet Cookie

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• 130g white sugar

• 250g dairy free butter

• 200g brown sugar

• 300g plain flour

• 50g aquafaba

• 1 TSP bi carb soda

• 1 TSP salt

• 1 TSP vanilla

• 200g dairy free dark chocolate chips


1. In an oven safe skillet pan, melt dairy free butter over medium heat until it

begins to bubble

2. Turn down heat to low and add in the sugars and aquafaba, stirring well

until it becomes smooth and glossy

3. Turn off heat and add in the plain flour, bi carb soda, salt and vanilla,

mixing until combined

4. Let dough sit until it becomes room temperature and then add in your

chocolate chips, stirring well to incorporate them through mixture

5. Place skillet pan in the oven at 160 degrees Celsius and BAKE for 26


6. Remove from oven and let stand for 5 minutes

7. Top skillet cookie with Halo Top “DF Chocolate Chip Cookie Dough” ice

cream, dairy free chocolate sauce, chopped strawberries and sprinkles

Peanut Butter Cup Brownie Ice Cream Cake

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• 175g 70% dark baking chocolate

• 175g butter

• 240g caster sugar

• 3 eggs

• 115g plain flour

• 1/2 TSP baking powder

• 1/2 TSP salt

• 1/2 TSP vanilla essence

• 125g crunchy peanut butter

• 2 TUBS of “Peanut Butter Cup” Halo Top

• Flakey chocolate

• Peanuts

• Chocolate fudge sauce


1. Melt the chocolate and butter together in a microwave in 30 sec increments.

2. Leave the chocolate mix to COOL DOWN to room temp.

3. Whisk together the sugar, eggs and vanilla essence until light and pale.

4. Once the chocolate is at room temp, whisk it into the egg mixture until well


5. Add the flour, baking powder and salt into the mixture.

6. Whisk until just combined.

7. Fold through chocolate and peanut butter chips and then pour the mixture into

a 23cm spring form tin.

8. BAKE brownie at 175 degrees Celsius for 19 minutes.

9. Take “Peanut Butter Cup” Halo Top out of the freezer to let it soften.

10. Leave brownie to cool to room temp once it has been removed from the oven.

11. Top brownie with peanut butter and smooth it out so that it is even all around.

Mint Chip Ice Cream Brownie Bars

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Created by Shelley Judge for Halo Top


·       285g dark chocolate

·       110g gram unsalted butter

·       1-cup sugar

·       2ggs

·       1 tsp. vanilla extract

·       2/3 cup all-purpose flour

·       1 tub Mint Choc Chip Halo Top Ice cream



1.     Heat oven to 160 C and line one 8x8 inch square baking tray with baking paper. 

2.     Melt 85g Chocolate and butter in a heatproof bowl over simmering water. Remove from heat and whisk in sugar and eggs until fully combined. Finally, add in vanilla and flour until just combined. 

3.     Pour the mixture into the prepared tray and then bake in the oven for 15-20mins. 

4.     Remove from oven and allow to cool for 10mins. Then place in the freezer for 20mins. 

5.     Remove Halo Top from the freezer to soften while you prepare the brownies slice. 

6.     Cut the brownies in half. Scoop the Halo Top onto one half of the brownies and use an offset spatula until smooth. Top with the other brownie half and press down to remove any air bubbles. Return to the freezer for 1hr. 

7.     Melt remaining chocolate in a heatproof bowl over simmering water until smooth, set aside. 

8.     Remove brownies from freezer and using a sharp knife slice the brownies into 2cm bars.

9.     Dip bars half way in chocolate and return to the freezer until ready to eat!

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!

S’mores Campfire Smoothie Bowl

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Created by Sally O’Neil for Halo Top

Serves 1


·      1 tub S'mores Halo Top

·      1/2 tsp liquid smoke

·      1/2 tsp sea salt

·      1 tbsp toasted coconut flakes

·      Toasted Mini Marshmallows

·      Toasted Hazelnuts

·      1 x Waffle Cone

·      2 tbsp dark chocolate chips


1.      In a blender, blend together s’mores Halo Top, liquid smoke and sea salt until smooth.

2.      Pour mixture into a bowl, dunk in waffle cone, then top with melted marshmallows (you can toast these on a gas stove), hazelnuts, coconut flakes and chocolate chips.

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!

Vanilla Bean & Blackberry Crumble

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Created by Sally O’Neil for Halo Top

Serves 1


·      1.5 cups frozen blackberries

·      1/2 lemon (juice only)

·      1/2 cup rolled oats

·      1/4 cup shredded coconut

·      1/4 cup almond meal

·      2 tbsp coconut sugar or granulated stevia

·      1/2 tsp vanilla essence

·      1 tbsp solid butter or coconut oil

·      1 scoop of Vanilla Bean Halo Top 


1.      Preheat the oven to 180 degrees celsius.

2.      In a bowl, mix together the oats, coconut, almond meal, sugar and vanilla essence.

3.      Add the solid coconut oil, and rub the mixture together using the ends of your fingers, until well combined.

4.      In an individual baking tray, add the blackberries and squeeze over the lemon.

5.      Press the oat mixture on top of the blackberries and bake for 20-25 minutes until the top is golden and crunchy.

6.      Serve with a large scoop of Vanilla Bean Halo Top whilst warm.

7.      Grab a spoon & enjoy! 


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.

Dairy Free Coffee Caramel Milkshake

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Created by Zoe (@wildblend) for Halo Top 

Yields: 1 milkshake



·       3-4 tablespoons caramel sauce

·       2 scoops Halo Top dairy free Caramel Macchiato flavour

·       1 cup almond milk, chilled

·       ½ frozen banana

·       1 shot of espresso, chilled



1.     Place glass jar in freezer for 30 minutes. 

2.     For the milkshake, place all ingredients in a blender and pulse until smooth and creamy. Note: Add more milk for a thinner milkshake or more ice cream for a thicker shake. 

3.     Remove jar from freezer and drizzle caramel sauce on inside of glass. 

4.     Pour milkshake over caramel sauce and enjoy immediately. 

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!