Sunshine Happytime (Golden Gaytime) Ice Cream


Most Australians have grown up with Golden Gaytimes (and apparently in New Zealand they’re called Cookie Crumbles?), an ice cream on a stick that consists of toffee and vanilla ice-cream coated in milk chocolate then rolled in honeycomb biscuits.”It’s hard to have a Gaytime on your own” has been their tag line ever since the 80’s, which I feel shows that someone in the company had a great sense of humour. The tagline for my ice cream would be “Who would like a Happytime in the mouth?” a la Arrested Development.

A persistent Facebook campaign means that the beloved Golden Gaytimes have been released in tub form. Apparently a lot of people are excited about this development but I had a few questions. Will they add enough chocolate? How will they keep the biscuits crunchy? Will they keep the same BISCUIT TO ICE CREAM RATIO?! I decided to figure out my own version rather than spend the money on a tub and risk disappointment.

My first big decision was to go with just one type of ice cream flavour. To be honest I didn’t want to wait the time it would take to make two lots of ice cream so I settled on Salted Butter Caramel as my base flay-va. Making caramel is a bit terrifying at first (boiling sugar, what could go wrong?) but practice makes perfect. Just make sure that your spatula is heat proof or you will end up with poisonous and more importantly horrible tasting caramel.

I couldn’t find honeycomb biscuits anywhere so I figured chocolate coated honeycomb plus biscuits would work a treat. You will end up with a whole lotta honeycomb but you will eat half before the ice cream is even churned so don’t even worry yourself about it. The coconut oil in the chocolate helps the chocolate to melt quickly in your mouth, I hate it when you’re still chewing on a piece of chocolate long after the ice cream has melted away.

Space the stages out over a few days and this won’t be as much of a mission as it seems. I made the custard first, got it chilling away then got onto the honeycomb. If your ice cream machine has a tub that needs freezing beforehand get it done ASAP, even before you start the recipe. My freezer bowl has a permanent spot in my freezer but I’m aware that not everyone can cram it in there 24/7. You could always make your own biscuits but I felt it would be a shame to do all that work just to chop them up into little pieces.

Sunshine Happytime (Golden Gaytime) Ice Cream

Chocolate Coated Honeycomb (Adapted from Hokey Pokey over at

100g caster sugar

4 tbsp golden syrup

1 1/2 tsp bicarbonate of soda

250g milk chocolate

4 tbsp coconut oil

Line a large baking tray with baking paper then spray lightly with oil.

Place the sugar and golden syrup in a medium saucepan, mix together then place over medium heat.

The mixture will melt then start to bubble, allow to bubble without stirring for 3 minutes (if you have a thermometer the temperature should reach 150-154 C or 300-310 F).

Quickly but thoroughly mix in the bicarbonate of soda, the mixture will expand rapidly.

Turn out onto the prepared baking tray and leave to cool completely.

Line a slice tin with baking paper.

In a large microwave-safe bowl place the chocolate and coconut oil, melt gently in the microwave ( I use 80% power and do 30 second bursts).

Using you sharpest knife cut the honeycomb into small pieces (1 cm cubes) and quickly mix into the melted chocolate.

Pour into the prepared slice tin and smooth the mixture down evenly, place in the freezer until set.

Cut the block into small pieces (1cm cubes), store in the freezer until assembling your ice cream.

Ice Cream Base (Adapted from Salted Butter Caramel Ice Cream over at David Lebovitz):

2 cups milk, divided

1 1/2 cups caster sugar

60g salted butter

1/2 tsp sea salt

1 cup thickened cream

5 large egg yolks

1 tsp vanilla extract

8 butternut snap biscuits

Pour 1 cup of the milk into a medium bowl and place a strainer over the top, set aside.

Spread the sugar in a large saucepan over medium heat.

When the sugar starts to melt use a heatproof spatula to gently stir the un-melted sugar near the hot parts of the saucepan.

Stir until all of the sugar has dissolved (don’t worry about some lumps).

Cook at the same heat until the caramel starts to smoke and smell like it’s burning.

Remove from the heat and and whisk in the butter and salt, add the cream once the butter has melted.

Parts of the caramel may harden but put the saucepan back on low heat and stir until all hardened bits have melted.

Stir in the remaining cup of milk.

In a small bowl whisk together the yolks then ladle in some of the warm caramel mixture and keep whisking.

Add this back into the saucepan with the rest of the caramel mixture and cook on low heat, mixing and scraping the bottom of the saucepan constantly with a heatproof spatula.

Cook until the mixture thickens or the temperature reaches 71-77 C (160-170 F).

Pour the mixture through the strainer set over the milk, remove the strainer and stir in the vanilla.

Cover with glad wrap, pressing it onto the surface of the custard to prevent a skin forming.

Chill in the fridge overnight.

Freeze in your ice cream machine according to manufacturer’s instructions.

While your ice cream is churning chop the biscuits into bite-sized pieces, keep in the freezer until you assemble your ice cream.

When the ice cream has finished churning layer it with the chocolate coated honeycomb and biscuits, you will need two 1L containers to fit all the ice cream and mix ins (You will probably have leftover honeycomb, it won’t last long).

Allow to freeze for at least 4 hours if not overnight.


Honey Peanut Butter Ice Cream with Dark Chocolate Swirl


The last few months have been hectic but satisfying. I’m working more which makes me really appreciate my leisure time. The way I’m choosing to spend my down time at the moment is basking in the glory that is Bridezillas. Watching crazy people makes me feel normal by comparison and I can’t help but point out to The Boyfriend how happy he should be with me. My immersion is getting to the point that hysterically yelling “I’m calling off the wedding!” is becoming the normal response to any kind of opposition. The best part is definitely the passive aggressive narration, it really is a cut above normal reality show standards. It has also strengthened decision to never, ever help anyone to plan and execute a wedding (sorry, Sarah).

With less time for recreational cooking I have to get my priorities in order and with the humidity that the citizens of Brisbane are subjected to on a daily basis, ice cream is very much at the top of my list. I’m still working my way through Jeni’s Splendid Ice Creams at Home and loving every minute of it. I had all of the ingredients for this in my fridge and pantry, my favourite kind of recipe. Whenever I try to drip chocolate into ice cream to create freckles, it reaches a critical point where the chocolate starts clogging up the spinning blade in my machine. Rather than blow my motor I find that it’s easier to layer the rest of the chocolate in the tub with the ice cream. If you have a fancier ice cream machine than me you might not even run into this problem (and if having your ice cream machine jam up with chocolate isn’t a first world problem, I don’t know what is).

Honey Peanut Butter Ice Cream with Dark Chocolate Swirl

Adapted from The Buckeye State Ice Cream from Jeni’s Splendid Ice Creams at Home.

2 cups milk

1 tbsp plus 1 tsp cornflour

3 tbsp cream cheese, room temperature

1/2 cup peanut butter (if using salted, omit the salt from the recipe)

1/2 tsp fine sea salt

1 1/4 cups thickened cream

2/3 cup caster sugar

2 tbsp glucose syrup

2 tbsp honey

115g dark chocolate

2 tbsp coconut oil

In a small bowl mix together 3 tbsp of milk with the cornstarch to create a slurry, set aside.

In a bowl large enough to hold the finished mixture whisk together the cream cheese, peanut butter and salt (if using) until smooth, set aside.

In a medium saucepan combine the remaining milk, cream, sugar, glucose and honey, bring up to a boil over medium heat and boil for 4 minutes.

Remove from the heat, whisk in the cornstarch slurry, return to the heat and stir for 1 minute until mixture has thickened.

Remove from the heat and gradually whisk into the prepared peanut butter mixture until smooth.

Cover the mixture with cling film, pressing it down on to the surface to prevent a skin forming.

Chill overnight in the fridge.

Churn according to the manufacturer’s instructions.

While the mixture is churning, melt the chocolate and coconut oil together, stirring until smooth.

In the last minute of churning, start drizzling in the chocolate mixture (if the chocolate starts jamming up the machine, layer the chocolate in the tub with the ice cream instead).

Transfer the mixture into a 1L capacity container and freeze overnight.

Strawberry Cheesecake Ice Cream + Places to Visit in Perth


I’m back from Perth! It was a whirlwind of brunches and family parties, with sooo much good food. We made repeat appearances at Ootong and Lincoln and I drank the tastiest Iced Coffee of my life at Typika, not to mention their insane Pulled Pork Quesadillas with Salsa (hopefully I will have a copy cat recipe up at some point).


We had Tomato and Chilli Mussels at Little Creatures and ate Arepa’s and freshly fried Donuts at the Freo Markets. I tried the Hashbrown with Poached Eggs at the Little Stove Cafe and at The Roasting Warehouse I absolutely monstered the Cornbread with Maple Bacon, Poached Eggs and Salsa (this one would be super easy at home).


This ice cream recipe is un-related to my trip to Perth (I didn’t get any photos of my food over there). It’s crazy easy and delicious, make it for the person in your life who can never get enough cheesecake.

Strawberry Cheesecake Ice Cream

Adapted from David Lebovitz’s Cheesecake Ice Cream from The Perfect Scoop.

Strawberry Swirl:

2 1/4 cups chopped strawberries

1 cup caster sugar

Combine the strawberries and sugar in a medium saucepan over medium-high heat, bring to a boil for 5-8 minutes (until it reaches 105 C).

Allow to cool slightly then push through a fine sieve to remove the seeds.

Cover with cling film (press the cling film on to the surface of the syrup to prevent condensation) and chill completely in the fridge before using.

Ice Cream:

250g cream cheese

1 lemon

1 cup greek yoghurt or sour cream

1/4 cup thickened cream

1/4 cup milk

2/3 cup sugar

big pinch of salt

Cut the cream cheese into small pieces then place in a blender.

Zest the lemon directly into the blender then add all of the other ingredients and puree until completely smooth.

Transfer the mixture to a bowl and cover with cling film (pressing it onto the surface of the mixture) then chill thoroughly in the fridge.

Churn in your ice cream machine according to manufacturer’s instructions, then transfer to a 1L container in alternating layers with the Strawberry Swirl.

Chill for at least 4 hours before eating.

If you have any extra Strawberry Swirl then add it to the ice cream as you eat it.

Strawberry Ice Cream (No Churn!)


Here is an easy one for you to try this weekend, no ice cream machine required. What am I doing this weekend? I’m going to Melbourne, woop woop! 4 days of eating out for every meal and no cooking, how will I cope?! (No really, I go a bit crazy when I can’t cook). The Boyfriend and I weren’t content with winging it foodwise, although the food scene in Melbourne is so good that you can just walk into a random restaurant and it’s likely to be awesome. We planned and booked all the places that we’ve seen on cooking and travel shows that made us dribble a little. There’s Rumi, Half Moon, Lucy Liu and Spice Temple to name a few. If there is radio silence over the weekend it’s because I’ll be in a constant food coma and unable to use technology properly.

Strawberry Ice Cream (No Churn!)

Adapted from The World’s Easiest Homemade Ice Cream Recipe over at Redfly Creations.

1 cup strawberry puree

1 cup plain yoghurt (I used Greek)

1 tin (395g) sweetened condensed milk

pinch of salt

lemon juice to taste

Mix all of the ingredients together, starting off with 1 tsp of lemon juice, tasting and adding more for preference.

Transfer to a 750ml capacity container and freeze overnight.