I don’t think I have met anyone who doesn’t like the old school Golden Gaytime ice creams once they tried them. They were by far my favourite treat as a child and the love affair continues today.
I mean, who doesn’t like vanilla and caramel ice-cream, coated in milk chocolate and then sprinkled in those crunchy (sometime soggy but you loved it anyway) malt biscuit crumbs?
I’ve been looking for a way to take this heaven on a stick and turn it into a truffle. I’ve had several failed attempts but now, finally Eureka!
In this fairly simple but a little bit sticky recipe, I’ve taken a basic vanilla cake and combined it with vanilla ice cream and some caramel topping to make the truffles before dipping them into the chocolate and crumbs.
You could bake from scratch if you like, although I used a packet cake mix to make life a little easier.
- 250g vanilla or butter cake
- 2 cups vanilla ice cream
- Caramel topping (enough to drizzle ...maybe ¼ cup depending how much you like but don't overdo it)
- 400g block milk chocolate
- 2 tablespoons vegetable/canola oil
- 1 packet Arnotts Malt O Milk biscuits
- In a small bowl, stir ice-cream until it is of a soft serve consistency
- In a large bowl, crumble cake
- Add ice cream to cake and mix well
- Spread mixture across a slice pan (or similar). Choose a pan that will fit easily into your freezer.
- Drizzle caramel topping over ice cream cake mix
- Place in freezer to firm up enough to roll into balls. (about 20 mins)
- When firm, take tablespoonfuls and roll into balls (that's the sticky part). Place into an airtight container that can go into the freezer to firm up. Although they will be firm in an hour, I usually make these the night before but you could leave them in the freezer for a few days.
- Meanwhile, add broken up chocolate and oil to a microwave safe jug and cook on high for 1 min.
- Stir to a smooth consistency. You may need to place in the microwave for a further 25 seconds.
- Crush biscuit crumbs and place in a separate bowl.
- Dip each truffle into the melted chocolate and let the excess run back into the bowl.
- Roll in crumbs and then place back in the freezer to set.
- The truffle should be set within a few minutes.
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