Golden Happy Times

Dancing under the sprinkler in the middle of a hot birthday-summer, we would ride our bicycles (training wheels still in tact) to the 7-Eleven for a Golden Gay Time. They were my favorite caramel ice cream, coated in soft biscuit crumble.

Introducing Ellie Bullen, author and vegan-presenter of ElsasWholesomeLife. Rapunzel's fairytale intermixes characters from other storylines, including the three fairies of Snow White - and Ellie is our radiant Muse of Nutrition. Sharing many of our favorite recipes from ElsasWholesomeLife.


Golden Happy Times

Serves 4



Gooey Caramel Sauce

  • 360 g medjool dates (about 20), pitted


Step 1. Place the dates in a food processor or blender with 1 cup of water and blitz until smooth and creamy. the paste should be thick enough to stick to a spoon held upside down. Transfer the paste to a jar, seal and refrigerate for up to 2 weeks.

For this Golden Happy-Times recipe you will use 1/3 cup of your date paste mixture. The remaining mixture can be kept in the fridge and used in other recipes or smoothies, or can be frozen in the freezer for 1-2 months for the next time you want to make a batch of these ice-creams.


Golden Happy Times

  • 1 cup cashews (pre-soaked for over 8 hours)

  • 1 x 400g can full-fat coconut milk

  • 90g medjool dates (about 5), pitted

  • 1 tablespoon coconut oil

  • 1 teaspoon tapioca starch (arrowroot) (optional)

  • pinch of salt

  • 1/3 cup gooey caramel paste (from recipe above)

  • 8 ice-cream sticks

  • 1 cup raw chocolate sauce (recipe inside full cookbook) or 100g melted dark vegan chocolate

  • 1/2 cup puffed quinoa


Step 1. Place the cashews, coconut milk, dates, coconut oil, tapioca and salt in a blender and blend until smooth.

Step 2. Pour the mixture into eight ice-cream moulds until half filled. Add a heaped teaspoon of caramel paste then fill the remaining space with the mixture. Insert the ice-cream sticks. Place the moulds in the freezer for 8 hours, or overnight.

Step 3. Make a batch of raw chocolate sauce (recipe can found in the complete cookbook) or simple melt down 100g of dark chocolate (dairy free) in a bowl over a pot of boiling water. Pour raw chocolate sauce or melted chocolate into a wide glass. Place the puffed quinoa on a plate.

Step 4. Remove the ice-creams from the freezer and pull them out of their moulds (using a silicone ice-cream mould makes this process a lot easier). Dip each one in the raw chocolate (or spoon it over), then quickly roll in the puffed quinoa. Place in an airtight container and return to the freezer. They'll last up to 4 weeks if you don't eat them that quickly.


Find Ellie's cookbooks here. Each one filled with plenty of plant based recipes just like this one.