My favourite Aussie ice cream is, hands down, the Golden Gaytime. For those who don't live in Australia, the Golden Gaytime is a toffee and vanilla-flavoured icecream dipped in a choc coating and covered in biscuit pieces. However, the store-bought version is not animal-friendly and laden with artificial and processed ingredients. So I endeavoured to make my own version of it.
Earlier this year, I developed a recipe for a healthy and vegan version of the Gaytime. See here. However, life is more demanding these days and I now have a smaller kitchen. So even though it is one of my favourite desserts, remaking these ice blocks seemed too fiddly and tiring. So I rejigged the recipe into a Gaytime slice.
Crumbly oat base, creamy coconut icecream filling with decadent caramel swirls all topped with a drizzle of chocolate and a divine cookie crumble.
Same taste, texture and quality. Just a lot easier to make!
Ok, focus focus! Here's the Gaytime recipe:
Gaytime Icecream slice
- ½ cup rolled oats
- ⅓ cup dates, soaked in water overnight
Caramel sauce for icecream
- 5 tbs Mayver's Almond Coconut and Cacao Spread, or 3 tbs ground nuts + 2 tbs coconut butter + pinch of cinnamon or cacao if desired
- 2 tbs oat flour
- ⅛ cup dates, soaked in water overnight
- Pinch any good quality salt
- Cacao or cinnamon if desired
- ¼ cup coconut butter, or coconut oil
- 1 tbs cocoa or raw cacao powder
- 1 tbs any liquid sweetener, such as maple syrup or coconut nectar
- The night before: In two separate bowls, soak all of the dates and cashews in enough water to cover.
- Line a baking tin or desired container with baking paper.
- Separate all of the dates from the water. Set aside the water.
- For the base: In a food processor, whizz all of the base ingredients until they come together. Press mixture into the bottom of your tin or container.
- For the ice cream: Drain the cashews. In a food processor, whizz all of the ice cream ingredients until very creamy and smooth. Set aside in a bowl.
- For the caramel sauce: In a food processor, whizz all of the caramel ingredients until thick and smooth. Add a splash of the reserved soaking water from the dates if the mixture is lumpy or not combining.
- To assemble: Pour ⅓ of the ice cream into your tin/container. Pour ⅓ of the caramel sauce on top of the ice cream. Gently dip a knife into the mixture to create a swirl. Repeat for the rest of the ice cream and the caramel sauce.
- Put the slice in freezer to set for at least 2 hours.
- Meanwhile, for the cookie crumbs: In a food processor, quickly whizz all of the ingredients until crumbly. You can have the crumbs raw or bake in oven at 180C for about 10 minutes. If the 'crumbs' stick together, separate them with your fingertips. Set aside.
- For the chocolate drizzle: Mix all the ingredients until combined. If your chocolate is lumpy, add a dash of water or some of the reserved soaking liquid from the dates. Set aside.
- Remove the slice from the freezer. Cut into bars/squares. Drizzle the chocolate sauce on the slice and sprinkle on the cookie crumbs.
- Enjoy immediately or return to the freezer to allow it to set further!