How To Make A Healthy Golden Gaytime

To Australians 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 (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."

Did not know the Kiwis had a conservatively named version. Thanks Wikipedia.

We've recreated this iconic ice cream, using only clean ingredients.

Golden Gaytime Recipe


You'll need six mini popsicle moulds

Vanilla Ice Cream

  • Coconut cream - 2 cans (400ml each)
  • Cashews - 1/3 cup
  • Maple syrup - 1/4 cup
  • Vanilla - 2 teaspoons

Toffee Ice Cream 

  • Banana - 1
  • Maple syrup - 1/4 cup
  • Turmeric powder - 1/2 teaspoon
  • Pitted dates - 5

Biscuit Crumbs

  • Almonds - 3/4 cup
  • Activated buckwheat groats - 1/3 cup
  • Pitted dates - 5
  • Bee pollen - 1 tablespoon


  • Coconut oil, melted - 1/2 cup
  • Cacao powder  - 1/2 cup
  • Maple syrup - 1 tablespoon

Sugar Free Gluten Free Chocolate Sauce


Vanilla Ice Cream

  1. Blend all the ingredients together until smooth
  2. Pour into mini popsicle moulds and place a paddle pop stick into the centre of each one
  3. Freeze for 2-3 hours or until solid and remove easily from mould

Toffee Ice Cream

  1. Put the toffee ingredients into the blender blend until smooth
  2. Pour into a pouring jar, cover and refrigerate until needed
  3. When the vanilla layer has set carefully remove them from their moulds by running the moulds under hot water
  4. Give the toffee mixture a stir and pour into 1/4 of the large popsicle mould
  5. Carefully place the vanilla ice cream into the toffee making sure you can still grab onto the stick
  6. Fill gaps with more toffee ice cream and repeat for all six
  7. Return to freezer for another 2-3 hours - see notes for what to do with left over toffee ice cream


    • Pulse almonds into crumbs and then pulse in the buckwheat groats.
    • Add the remaining ingredients but only add one date at a time, making sure the mixture stays like crumbs
    • Using your fingers crumble into a shallow dish and set aside
    • When ice cream has set remove them from there moulds
    • 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



    Time Savers 

    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.

    Left Overs

    Depending on the size of your ice cream moulds you may have some left over toffee ice cream. Make toffee ice creams by freezing the left overs into separate moulds.

    About Ashlea

    Ashlea is a dessert loving health conscious person. Her many food intolerances, desire to stay healthy and her sweet tooth has lead her on the...

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