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Serves 8 · Ready in 20 min

Creamy frozen treats dipped in chocolate and coated in crunchy biscuit crumble, a lighter homemade twist on the classic Golden Gaytime-style ice cream.

Recipe

Serves 8 · Total 20m

Ingredients

Ice Cream

• ½ cup raw cashews, soaked 4 hours or overnight
• ½ cup fresh coconut flesh (scooped from 1 fresh coconut)
• 400ml coconut milk
• 2 tsp vanilla paste
• ¼ tsp ground turmeric
• 6 medjool dates, seeds removed

Choc Caramel Coating

• 100g dark chocolate
• ½ cup cashew butter
• 1 cup rice puffs
• ½ cup toasted pecans

Method

1. Drain cashews and add to a high speed blender or food processor with coconut flesh, coconut milk, vanilla paste, ground turmeric and medjool dates and blitz until smooth. Pour into icy pole moulds, put a paddle pop stick into the middle and freeze overnight.
2. Melt the dark chocolate and add the cashew butter and stir until fully combined and smooth. Pour into a heatproof small glass jug. Roughly crush the rice puffs in a tea towel, then spread them over a plate. Finely chop the pecans and add to the plate with the rice puffs.
3. Set up a small rack to place the ice poles on once dipped in chocolate and their crunch. Remove the popsicles from their moulds. Dip into the chocolate and immediately roll through the puff and pecan combination and place on the rack. Repeat with the remaining icy poles. Either eat immediately or place back in the freezer to set for another hour. Store in the freezer for up to 4 weeks.