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I don’t know what you do in your house, but in ours, we have a ritual. If we travel to a new beach for the day, on the way home we get an ice cream. Without a doubt, my choice is the golden gaytime. They are just so delicious. They remind me so much of everything summer is about.
This recipe isn’t an exact replica, the flavours are slightly different but just as delicious. The traditional gaytime is more a toffee flavour, where as this recipe is more a caramel flavour. Using coconut cream, cashews, dates and peanut butter, trust me when I say it will surely delight.
Summer Gaytime (makes 6)
Ingredients
400ml coconut cream
½ cup raw cashews
4 dates, deseeded
2 TBS cacao nibs, melted (optional)
2 TBS peanut butter
1 tsp vanilla essence
½ tsp cinnamon
Chocolate Coating
½ cup coconut oil, melted
½ cup cacao
3 TBS maple syrup
Crunchy Topping
½ cup caramalised buckinis
Directions
- Soak cashews in water for at least 4hrs.
- Combine all ice cream ingredients in a blender. Blend until all cashews and dates are broken down and the mix is a creamy consistency.
- Pour into ice cream moulds and freeze overnight.
- Remove frozen ice creams from the freezer and follow your brand of ice ream mould instructions to remove the ice creams.
- Combine all chocolate ingredients and spoon one coat over ice creams. Place on a plate and pop back in the freezer for a few minutes.
- Place the buckinis in a blender or food processor and blitz to a nice crumb. Spread out on a plate.
- Remove ice creams from freezer, spoon over another layer of chocolate and then dip each side on the plate of buckini crumbs. Place back in the freezer until ready to eat.
Tips:
- if your ice cream mould decides to eat some of your pops like mine did. Don’t be disheartened, scrap out the ice cream and enjoy from a bowl. The chocolate will freeze on top like ice magic.
- The cacao nibs are optional, but work well by adding an additional fat to the mix so it is a nice creamy consistency. Coconut butter may also work as a substitution.