To Australia’s, this ice cream needs no introduction. It’s simply patriotism on a stick. To the rest of the world, I’ll let Wikipedia (not Urban Dictionary) tell you what a Golden Gaytime is:
“Golden Gaytime (aka Cookie Crumble in New Zealand) is a popular ice cream snack, made and distributed by the Streets confectionery company in Australia, and first released in 1959. It is a toffee and vanilla ice-cream dipped in compound chocolate and wrapped in honeycomb biscuits, on a wooden Popsicle-stick. Its name has survived intact despite the possible homosexual connotations in modern decades.”
(Note: we had no idea the Kiwis had a conservatively named version. Thanks Wikipedia!)
Melbourne-based organic cold press juice company Green Press, has recreated the iconic ‘Golden Gaytime’ ice cream using only clean ingredients. You won’t find any refined sugar or nasty preservatives here. Just healthy fats, protein, anti-oxidants and a really really delicious taste. So next time you feel like something other than a delicious cold pressed juice to cool you down, try this healthy classic ice treat alternative!
These are: raw, paleo, sugar free, dairy free, gluten free, refine sugar free
Vanilla Ice Cream
6 mini popsicle molds
2 tins (2 x400ml) coconut cream
1/3 cup cashews
1/4 cup maple syrup
2 tsp vanilla extract
Toffee Ice Cream
6 large ice cream molds
Left over vanilla ice cream
¼ cup maple
1/2 tsp turmeric (for colour)
3-6 medjool dates (depending on your prefer sweetness)
3/4 cup almonds
1/3 cup activated buckwheat groats
2 medjool dates
1 tbsp bee pollen
1 tbsp coconut sugar (or another 2 medjool dates)
1/2 cup melted coconut oil
1/2 cup raw cacao powder
1 tbsp maple syrup
What to do:
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 mould by running the moulds under hot water. Give the toffee mixture a stir and pour into 1/4 of the large Popsicle mould. 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 save on time you can pour the vanilla and toffee ice cream into the larger popsicle tins and create a swirl affect. This however will give you more than six.
Depending on the size of your ice cream molds you may have some left over toffee ice cream. Make toffee ice creams by freezing the left overs into separate molds.
You can make these nut free by replacing the cashews with 1 banana and adding 1 tbsp tahini into the toffee layer. Though these will give a slight banana taste to the vanilla layer. You can also replace the almonds with more buckwheat.
Replace the cashews with 1 banana and the the buckwheat with another nut such as walnuts.
Green Press is an organic cold pressed juice and health food company located in Melbourne. A true pioneer in the health and wellness space, Green Press dispels the stigma that health is boring. Run by brothers James and Miles McLoughlin,Green Press was created to help people feel alive. Their flagship cafe, informative blog,and online storeoffer an inspiring insight into the world of healthy living. Receiving their nutritional education in NYC, where Chef Miles worked at multiple Michelin Star winning restaurants in Manhattan whilst James managed both a Manhattan restaurant and a juicing food truck, the brothers decided they were ready to go out on their own and moved to Melbourne, Australia and open the city’s first organic cold pressed juice bar, launching Green Press in November 2013.