VEGAN GOLDEN GAYTIME
I couldn't wait to whip up my own Golden Gaytime ice-creams that are completely vegan, gluten-free and filled with the best vegan caramel! For the best ice-cream moulds I love using these from Alyce Alexandra, they have been my favourite for years and they last for so long.
Cooking Time: 2 hours / Setting: 4 hours / Makes 6 x ice-creams
VEGAN GOLDEN GAYTIME
Vanilla ice-cream mixture
• 1 cup raw cashews (soaked 4 hours in water)
• ¼ cup cocao butter, melted
• 1 cup coconut milk (chilled and thick part from the can)
• 1 tsp vanilla
• ¼ cup rice malt syrup or maple syrup
• 1 scoop @macr0mike Golden Gaytime powder (Discount AMB-SAMMYB)
• Pinch of sea salt
Caramel layer
• 1 cup medjool dates (soaked 10 minutes beforehand in water)
• 2 tablespoons of almond butter
• ¼ cup coconut milk (chilled and thick part from the can)
• 1 tsp vanilla
• ½ cup vanilla cream mixture (above)
• 1 scoop @macr0mike Golden Gaytime powder
• Pinch of sea salt
Coating
• 1 x packet gluten-free biscuits
• 250g vegan mylk chocolate
Method:
1. Add all your vanilla ice-cream ingredients to a high-speed food processor or Vitamix and blend until the mixture is smooth and free of lumps. Transfer the mixture to a large measuring jug and place in the fridge whilst you make your caramel and set aside.
2. Add all your caramel ingredients into the same food processor or high-speed blender and blend until the dates are broken down and you have a smooth caramel. You might need to add a little extra plant milk if the mixture is extremely thick. Scooping out one tablespoon at a time, push your caramel mixture into each of your silicone ice-cream moulds, making sure you go up the sides and cover the bottom. Make sure you leave a large well in the centre for the vanilla layer. Now pour your vanilla mixture into each one of your silicone ice cream moulds until it reaches the top of the caramel. Insert your popsicle sticks and place them in the freezer to set for 2 hours.
3. Once the vanilla mixture feels firm to the touch. Add your remaining caramel mixture on top of your vanilla layer so the ice-creams are fully encased in caramel. Pop back in the freezer to set for another 2-3 hours.
4. Melt your chocolate over a low heat in a small microwave-safe bowl until the chocolate is smooth, runny and glossy. Using a rolling pin, crush your biscuits in a large snap lock bag to create your crumbs and then transfer your biscuit pieces to a large shallow plate.
5. Line a baking tray with baking paper. Remove the ice creams from the freezer and coat them in the chocolate mixture one by one. (I like to spoon the chocolate over the ice-creams over a shallow bowl.) Immediately top them with the crushed biscuits on the shallow plate, and you can sprinkle extra crumbs onto any sections that are missing crumbs.
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