The old Aussie classic just got a healthy new upgrade with these Raw Golden Gaytime Ice Creams. Super delish and filled with nothing but goodness, meaning you can go back for seconds (or thirds)! Mmm, ice cream…
Caramel Icecream:
- 1/2 cup cashews, soaked
- ½ cup macadamias, soaked
- 400ml coconut milk
- 2 tbsp cacao butter
- 6 Medjool dates
- 1 tsp vanilla bean powder
- 1 tbsp coconut oil
- 1 tbsp mesquite
Chocolate Coating:
- 100g quality dark chocolate (I use raw Loving Earth)
- Biscuit crumb:
- 1/3 cup buckinis
- ½ cup crushed almonds
RECIPE:
- Blend together all ingredients for the caramel ice cream in a high-speed blender until creamy and smooth.
- Pour in 6 icy-pop moulds.
- Freeze for 5 hours or overnight.
- In a small bowl, mix together the ingredients for the biscuit crumb. Set aside.
- Melt the chocolate over a double boiler.
- Remove the ice creams from the moulds (tip: run some hot water over the outside to remove more easily).
- Dip each popsicle in chocolate and sprinkle with the biscuit crumb.
- Place back in the freezer to set then serve.
Creator of the recipe: @coconutandbliss
Recipe Yield: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
