Australian Golden Gaytime Slice

The Australian Golden Gaytime Slice Recipe is a unique dessert that combines the flavors of Golden Gaytime ice cream with a slice of bread.

5 from 1 vote

Prep Time: 30

Cook Time: 10

Total Time: 40

Course: Dessert

Cuisine: Australian

Keyword: Australian Golden Gaytime Slice recipe

Servings: Servings

Calories: 1086 kcal

Square baking dish: Used to assemble and set the Australian Golden Gaytime Slice.
Saucepan: Used to prepare the toffee layer and custard layer.
Microwave-safe bowl: Used to melt the milk chocolate for the topping.
Whisk: Used to mix and combine ingredients in the toffee layer, custard layer, and custard mixture.
Spatula: Used to spread and smooth out the ice cream, custard, and melted chocolate.
Bowl: Used for mixing and crushing the biscuits for the base.
Parchment paper: Lined in the baking dish to prevent sticking and aid in easy removal.

a. Line a square baking dish with parchment paper.
b. Place the crushed biscuits in a bowl.
c. Melt the unsalted butter and pour it over the crushed biscuits.
d. Mix well until the biscuits are evenly coated.
e. Press the biscuit mixture firmly into the bottom of the lined baking dish to form the base.
f. Set aside.

a. In a saucepan, combine the caramel sauce, unsalted butter, and sweetened condensed milk.
b. Place the saucepan over low heat and stir continuously until the butter has melted and all the ingredients are well combined.
c. Increase the heat to medium and continue stirring for about 5 minutes until the mixture thickens slightly.
d. Remove from heat and let it cool for a few minutes.
e. Pour the toffee mixture over the biscuit base in the baking dish, spreading it out evenly.
f. Place the baking dish in the refrigerator to set while you prepare the custard layer.

a. In a saucepan, melt the butter over low heat.
b. Add the milk and cornstarch to the saucepan and whisk until the cornstarch is dissolved.
c. In a separate bowl, whisk together the eggs, milk, cream, and thickened cream until well combined.
d. Gradually pour the egg mixture into the saucepan, whisking continuously.
e. Place the saucepan over medium heat and cook the custard mixture, stirring constantly, until it thickens and coats the back of a spoon.
f. Remove from heat and stir in the vanilla extract and desiccated coconut.
g. Allow the custard mixture to cool slightly.

a. Take the baking dish out of the refrigerator.
b. Spread the vanilla ice cream over the toffee layer, smoothing it out evenly.
c. Pour the slightly cooled custard mixture over the vanilla ice cream layer.
d. Use a spatula to spread the custard evenly.
e. Place the baking dish back in the refrigerator and let it set for at least 4 hours or until firm.

a. Melt the milk chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth and melted.
b. Remove the baking dish from the refrigerator.
c. Pour the melted chocolate over the custard layer, spreading it out evenly.
d. Sprinkle the crumbled graham crackers over the melted chocolate.
e. Gently press the crumbled graham crackers into the chocolate.
f. Return the baking dish to the refrigerator and let it chill for another 1-2 hours until the chocolate has set.

Use a spatula to evenly spread the biscuit base and toffee layer for a consistent texture.

Allow the custard layer to cool slightly before pouring it over the ice cream to prevent melting.

When melting the milk chocolate, microwave it in short intervals and stir in between to avoid burning.

Press the crumbled graham crackers gently into the melted chocolate to ensure they stick properly.

For cleaner slices, dip a sharp knife into hot water and wipe it dry before cutting through the slice.

Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!