These ice cream bars are inspired by the Golden Gaytime, a finger-sized toffee and vanilla ice cream bar dipped in chocolate and covered in biscuit pieces, originating from Australia. This recipe is a healthier version of the Aussie dessert, made with a crumbly oat base, creamy coconut ice cream filling, and all topped with a drizzle of chocolate and a divine cookie crumble. These little bars have the same texture and taste of the original with just a fraction of the guilt!

Toffee Vanilla Ice Cream Slices [Vegan]



For the Base:

  • 1/2 cup oats
  • 1/3 cup dates, soaked in water overnight

For the Ice Cream:

  • 1/2 cup coconut cream
  • 1/2 cup banana, mashed
  • 1/2 cup cashews, soaked in water overnight

For the Caramel Sauce:

  • 1/4 cup dates, soaked in water overnight
  • 1 tablespoon almond butter
  • 1 tablespoon tahini

For the Cookie Crumbs:

  • 3 tablespoons ground nuts
  • 2 tablespoons coconut butter
  • A pinch of cinnamon, or cacao
  • 2 tablespoons oat flour
  • 1/8 cup dates, soaked in water overnight
  • A pinch of salt

For the Chocolate Drizzle:

  • 1/4 cup coconut butter or oil
  • 1 tablespoon cacao
  • 1 tablespoon coconut sugar


To Make the Base:

  1. In a food processor, pulse all of the base ingredients until they come together. Press mixture into the bottom of your tin or container.

To Make the Ice Cream:

  1. Drain the cashews. In a food processor, blend all of the ice cream ingredients until very creamy and smooth. Set aside in a bowl.

To Make the Caramel Sauce:

  1. In a food processor, blend all of the caramel ingredients until thick and smooth. Add a splash of the reserved soaking water from the dates if the mixture is lumpy or not combining.

 To Form the Slices:

  1. Pour 1/3 of the ice cream into your tin/container. Pour 1/3 of the caramel sauce on top of the ice cream. Gently dip a knife into the mixture to create a swirl. Repeat for the rest of the ice cream and the caramel sauce.
  2. Put the slice in freezer to set for at least 2 hours.

 To Make the Cookie Crumbs:

  1. In a food processor, quickly whiz all of the ingredients until crumbly. You can have the crumbs raw, or bake them in the  oven at 356°F for about 10 minutes. If the crumbs stick together, separate them with your fingertips. Set aside.

To Make the Chocolate Drizzle:

  1. Mix all the ingredients until combined. If your chocolate is lumpy, add a dash of water. Set aside.

To Assemble:

  1. Remove the slice from the freezer. Cut into bars/squares. Drizzle the chocolate sauce on the slice and sprinkle on the cookie crumbs.
  2. Serve immediately or keep in freezer to continue setting.