It’s Hard to Have a Gaytime On Your Own….

Umm, yes you CAN have a PALEO gaytime on your own!!

I don’t quite know what possessed me to write about ice-cream on (what was predicted to be) the coldest day of the year, here in sunny Queensland. Brrrr…. it was very hard to get out of bed this morning – even the dog refused to surface!

But I had been thinking about this post, since the publication of my Magnum Paleo Interpreted post. While that particular ice-cream is probably the most popular, most decadent ice-cream ever, I admit it isn’t my favourite! I find the commercial Magnums way too rich and sweet for my liking, even in my pre-Paleo days!

My favourite ice-cream on a stick was always the chocolate Paddlepop or Golden Gaytime. They are a little less sophisticated and much easier to devour.  I loved the biscuity mantle on the Gaytime  despite the crumbs often being soft, they would much be better crunchy  and the caramel ice-cream inside was a welcome treat.

 

And then there’s the ad! Do you remember it? It was hilarious then but even more hysterically funny now..click on the image for a reminder.

So, perhaps daydreaming about warm summery days eating ice-cream, on this bloody freezing cold Brisbane winter morning is what inspired me to get this recipe to you, pronto!

Dairy-free, sugar-free, indulgence!

My Paleo version uses home-made almond milk in the ice-cream; you could use any nut milk or rice milk if you prefer. I have sweetened the cream with dates which impart a lovely caramel-ly flavour. (Is that a word?) My biscuit coating is very easy and simply dried out in the oven. The crumb makes a yummy topping for yoghurt or stewed fruit. If you want a short cut – use some bought dairy-free dark chocolate to dip, rather than make your own chocolate.

Toffee Ice-Cream

350g almond milk

70g fresh dates

1 teas rapadura (optional – I didn’t use it but you may want it more caramel-ly)

50g cacao butter, chopped

3 egg yolks

 

Chop the dates & cacao butter on SP 8 for 10 seconds. Add the rest of the ingredients to the TM and cook on SP 4 at 90ºC for 7 minutes. Blend on SP 8 for a few seconds to make sure that it is smooth and glossy. Pour into a bowl and chill for at least 2 hours. Pour into ice-cream moulds and freeze overnight. 

 

“Mockolate” Coating

60g coconut sugar (I used 20g coconut sugar, 40g natvia powder)

1 big pinch salt

150g raw cacao butter, chopped

70g coconut oil 

30g cacao or cocoa

 

Mill sugar & salt and cacao butter on speed 9 for 10 seconds. Add the coconut oil & cacao and cook on 50°C for 10 minutes on SP 3. Pour into a  tall glass which will allow a deep dip of the ice-creams and leave to cool to room temperature. It needs to be thick enough for one dip – a bit like cream consistency.

 

Crunchy Biscuit Crumbs

100g blanched almonds

1 teas white chia seeds

1 tab sunflower seeds

1 tab coconut sugar (I used stevia – about 10 drops of concentrate)

pinch salt

1 egg white, lightly beaten – you will only need about 2 teaspoons worth

1 teas macadamia oil

 

Mill nuts & seeds for 10 seconds. Add oil & 2 teas egg white and mix on SP 5 until it just comes together as a crumble. Add a little more egg white if required if it’s too dry. Sprinkle onto a baking tray and bake at 170°C for about 10 minutes.  You don’t want it to be too brown. Stir the crumble and break up any big bits, let cool. It will crisp up on cooling. Transfer to a plate for rolling.

This is the texture you are after before you bake.

 When ready to assemble, dip each icy-pole into the chocolate and then roll onto the cold crumble mix. You want the crumble to stick before the chocolate sets. Place back in the freezer and leave for at least an hour before indulging. If frozen over night, you may want to move them in the fridge for 20 minutes to “warm” before serving.

A thicker chocolate for dipping will give you a yummy “crack”

 

The view from my window as I write, don’t let the blue sky deceive you – it’s actually 4 degrees outside!

 

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