Golden Gaytime Recipe: A Classic Australian Ice Cream Treat


Vanilla Ice Cream
6 mini popsicle molds
2 tins (2 x400ml) coconut cream
1/3 cup cashews
1/4 cup maple syrup
2 teaspoons vanilla extract
Toffee Ice Cream
6 large ice cream molds
Left over vanilla ice cream
1 banana
ΒΌ cup maple
1/2 teaspoon turmeric (for colour)
3-6 medjool dates (depending on your prefer sweetness)
Biscuit Crumbs
3/4 cup almonds
1/3 cup activated buckwheat groats
2 medjool dates
1 tablespoon bee pollen
1 tablespoon coconut sugar (or another 2 medjool dates)
1/2 cup melted coconut oil
1/2 cup raw cacao powder
1 tablespoon maple syrup


Vanilla Ice Cream
Blend all together until smooth. Pour into mini Popsicle molds. Place a paddle pop stick into the centre of each one and freeze for 2-3 hours or until solid and easily removed from its mold.
Toffee Ice Cream
Start with 3 dates and add the extra dates adjust to your prefer sweetness. Put the toffee ingredients into the blender with the vanilla ice cream mixture and blend until smooth. Pour into a pouring jar, cover and refrigerate until needed.
When the vanilla layer has set carefully remove them from their molds by running the molds under hot water. Give the toffee mixture a stir and pour into 1/4 of the large Popsicle mold. Carefully place the vanilla ice cream into the toffee making sure you can still grab onto the stick. Fill gaps with more toffee ice cream. Repeat for all 6. Return to freezer for another 2-3 hours. See notes for what to do with left over toffee ice cream.
Pulse almonds into crumbs then pulse in the buckwheat groats. Add the bee pollen, coconut sugar (if using) and the coconut oil. Pulse as you add in the dates one at a time making sure they still remain as crumbs. Using your fingers crumble into a shallow dish and set aside.
When ice cream has set remove them from there molds. Place them on a lined tray and return to freezer while you make the chocolate.
Stir all the chocolates ingredients together into a heat proof bowl over another bowl of hot water. This will keep the chocolate from going solid.
Working one at a time remove an ice cream from the freezer. Quickly dip into the chocolate and immediately press biscuit mixture into each side of the chocolate. Return to freezer for 15 minutes. Allow to thaw for a few minutes before eating.


To Australias this ice cream needs no introduction. It's simply patriotism on a stick.


Makes 6 popsicles


Tuesday, September 20, 2016 - 7:16am


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