Homemade Golden Gaytime — Canadian Copycat

Ingredients

• 1 L vanilla ice cream
• 1/2 cup dulce de leche or thick caramel sauce
• 200 g milk chocolate chips or coating chocolate
• 2 tsp neutral oil (canola or refined coconut)
• 200 g plain tea biscuits, digestives, or Maria cookies
• 2 tbsp brown sugar (optional, for extra caramel note)
• Popsicle sticks + bar moulds or a loaf tin lined with baking paper

Steps

1. Swirl the base. Let the ice cream soften until spreadable. Fold in the dulce de leche to create caramel streaks rather than fully mixing.
2. Shape. Spoon into bar moulds (or pack into the lined loaf tin). Insert sticks, smooth the top, and freeze until fully solid, about 4 hours.
3. Make the crumb coat. Crush biscuits to a coarse sand texture. Stir in brown sugar if using. Spread the crumbs on a plate or tray.
4. Melt the chocolate. Gently melt chips in the microwave in short bursts or over a bain‑marie. Stir in oil to thin so it coats cleanly.
5. Dip and roll. Working one bar at a time, dip or spoon on chocolate. Immediately roll in crumbs so they adhere. Keep remaining bars in the freezer between rounds.
6. Set. Return coated bars to the freezer for at least 1 hour before serving.

Flavor tweaks

• Add a small pinch of salt to the caramel for a salted‑toffee vibe.
• Stir a teaspoon of maple syrup into the ice‑cream base for a subtle Canadian note.
• Vegan: Use coconut‑based ice cream, dairy‑free chocolate, and vegan digestive‑style cookies.

Equipment notes

• No moulds? Freeze in a lined loaf tin. Once solid, cut into bars, insert sticks, refreeze 20 minutes, then coat.
• Coating thickness: Thinner chocolate sets faster and grabs crumbs better. If it’s too thick, add a few more drops of oil.

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