Streets · Desserts
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The dairy-free version of the bar, and the components that define a Gaytime all stay in place: toffee-flavoured centre, chocolate shell, biscuit crumb rolled over the outside. Only the ice cream changes. The crumb and the coating were never dependent on dairy, so the substitution work is confined to the centre, which is the part that has to imitate the original's texture without milk fat to build it. That's the harder half of the job. Milk fat is what makes a frozen centre creamy rather than icy, and a plant base has to reach the same place using oils and stabilisers instead of cream.
