{"id":33,"date":"2024-02-23T14:10:39","date_gmt":"2024-02-23T11:10:39","guid":{"rendered":"http:\/\/greenpress.co\/?p=33"},"modified":"2024-02-23T14:10:42","modified_gmt":"2024-02-23T11:10:42","slug":"how-to-make-a-healthy-golden-gaytime","status":"publish","type":"post","link":"http:\/\/greenpress.co\/blogs\/news\/55409347-golden-gaytime-recipe\/","title":{"rendered":"How To Make A Healthy Golden Gaytime"},"content":{"rendered":"\n<p>To Australians this ice cream needs no introduction. It&#8217;s simply patriotism on a stick. To the rest of the world, I&#8217;ll let Wikipedia (not Urban Dictionary) tell you what a Golden Gaytime is:<\/p>\n\n\n\n<p>&#8220;Golden Gaytime&nbsp;(Cookie Crumble&nbsp;in&nbsp;New Zealand) is a popular ice cream snack, made and distributed by the&nbsp;Streets&nbsp;confectionery company in&nbsp;Australia, and first released in 1959.&nbsp;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&nbsp;in modern decades.&#8221;<\/p>\n\n\n\n<p>Did not know the Kiwis had a conservatively named version. Thanks Wikipedia.<\/p>\n\n\n\n<p>We&#8217;ve recreated this iconic ice cream, using only clean ingredients.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Golden Gaytime Recipe<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients&nbsp;<\/h3>\n\n\n\n<p>You&#8217;ll need six mini popsicle moulds<\/p>\n\n\n\n<p><strong>Vanilla Ice Cream<\/strong><\/p>\n\n\n\n<ul>\n<li>Coconut cream &#8211; 2 cans (400ml each)<\/li>\n\n\n\n<li>Cashews &#8211; 1\/3 cup<\/li>\n\n\n\n<li>Maple syrup &#8211; 1\/4 cup<\/li>\n\n\n\n<li>Vanilla &#8211; 2 teaspoons<\/li>\n<\/ul>\n\n\n\n<p><strong>Toffee Ice Cream<\/strong>&nbsp;<\/p>\n\n\n\n<ul>\n<li>Banana &#8211; 1<\/li>\n\n\n\n<li>Maple syrup &#8211; 1\/4 cup<\/li>\n\n\n\n<li>Turmeric powder&nbsp;&#8211; 1\/2 teaspoon<\/li>\n\n\n\n<li>Pitted dates&nbsp;&#8211; 5<\/li>\n<\/ul>\n\n\n\n<p><strong>Biscuit Crumbs<\/strong><\/p>\n\n\n\n<ul>\n<li>Almonds &#8211; 3\/4 cup<\/li>\n\n\n\n<li>Activated buckwheat groats &#8211; 1\/3 cup<\/li>\n\n\n\n<li>Pitted dates &#8211; 5<\/li>\n\n\n\n<li>Bee pollen &#8211; 1 tablespoon<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Chocolate<\/h4>\n\n\n\n<ul>\n<li>Coconut oil, melted &#8211; 1\/2 cup<\/li>\n\n\n\n<li>Cacao powder &nbsp;&#8211; 1\/2 cup<\/li>\n\n\n\n<li>Maple syrup &#8211; 1 tablespoon<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Vanilla&nbsp;Ice Cream<\/h4>\n\n\n\n<ol>\n<li>Blend all the ingredients together until smooth<\/li>\n\n\n\n<li>Pour into mini popsicle moulds and place a paddle pop stick into the centre of each one<\/li>\n\n\n\n<li>Freeze for 2-3 hours or until solid and remove easily&nbsp;from mould<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Toffee&nbsp;Ice&nbsp;Cream<\/h4>\n\n\n\n<ol>\n<li>Put the toffee ingredients into the blender blend until smooth<\/li>\n\n\n\n<li>Pour into a pouring jar, cover and refrigerate until needed<\/li>\n\n\n\n<li>When the vanilla layer has set carefully remove them from their moulds by running the moulds under hot water<\/li>\n\n\n\n<li>Give the toffee mixture a stir and pour into 1\/4 of the large popsicle mould<\/li>\n\n\n\n<li>Carefully place the vanilla ice cream into the toffee making sure you can still grab onto the stick<\/li>\n\n\n\n<li>Fill gaps with more toffee ice cream and repeat for all six<\/li>\n\n\n\n<li>Return to freezer for another 2-3 hours &#8211; see notes for what to do with left over toffee ice cream<\/li>\n<\/ol>\n\n\n\n<ul>\n<li><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Biscuit<\/h4>\n\n\n\n<ul>\n<li>Pulse almonds into crumbs and then pulse in the buckwheat groats.<\/li>\n\n\n\n<li>Add the remaining ingredients but only add one date at a time, making sure the mixture stays like crumbs<\/li>\n\n\n\n<li>Using your fingers crumble into a shallow dish and set aside<\/li>\n\n\n\n<li>When ice cream has set remove them from there moulds<\/li>\n\n\n\n<li>Place them on a lined tray and return to freezer while you make the chocolate<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Chocolate&nbsp;<\/h4>\n\n\n\n<ul>\n<li>Stir all the chocolates ingredients together into a heat proof bowl over another bowl of hot water &#8211; this will keep the chocolate from going solid<\/li>\n\n\n\n<li>Working one at a time remove an ice cream from the freezer<\/li>\n\n\n\n<li>Quickly dip into the chocolate and immediately press biscuit mixture into each side of the chocolate<\/li>\n\n\n\n<li>Return to freezer for 15 minutes &#8211; allow to thaw for a few minutes before eating<\/li>\n<\/ul>\n\n\n\n<p>Enjoy!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Notes<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Time Savers&nbsp;<\/h4>\n\n\n\n<p>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.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Left Overs<\/h4>\n\n\n\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>To Australians this ice cream needs no introduction. It&#8217;s simply patriotism on a stick. To the rest of the world, I&#8217;ll let Wikipedia (not Urban Dictionary) tell you what a Golden Gaytime is: &#8220;Golden Gaytime&nbsp;(Cookie Crumble&nbsp;in&nbsp;New Zealand) is a popular ice cream snack, made and distributed by the&nbsp;Streets&nbsp;confectionery company in&nbsp;Australia, and first released in 1959.&nbsp;It [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/greenpress.co\/wp-json\/wp\/v2\/posts\/33"}],"collection":[{"href":"https:\/\/greenpress.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/greenpress.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/greenpress.co\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/greenpress.co\/wp-json\/wp\/v2\/comments?post=33"}],"version-history":[{"count":1,"href":"https:\/\/greenpress.co\/wp-json\/wp\/v2\/posts\/33\/revisions"}],"predecessor-version":[{"id":34,"href":"https:\/\/greenpress.co\/wp-json\/wp\/v2\/posts\/33\/revisions\/34"}],"wp:attachment":[{"href":"https:\/\/greenpress.co\/wp-json\/wp\/v2\/media?parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/greenpress.co\/wp-json\/wp\/v2\/categories?post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/greenpress.co\/wp-json\/wp\/v2\/tags?post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}