Skinny Toffee Caramel Ice Cream Cake with Oatmeal Cookie Crust

• Vegetarian

• Produce

  • 1 1/2 cups Medjool dates, pitted

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Pasta & Grains

  • 2 1/4 cup Oats, gluten-free

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 (8 ounce container Topping, light whipped
  • 2 tsp Vanilla extract

• Frozen

  • 2 cups Caramel swirled ice cream, light

• Desserts

  • 1/2 cup Toffee pieces

Found on withsaltandwit.com

Description

Ingredients

• Crust:
• 2 1/4 cup gluten-free oats
• 1-1/2 cups pitted Medjool dates (225 grams)
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• Ice Cream Cake:
• 2 cups light caramel swirled ice cream, slightly thawed
• 1 (8 ounce) container thawed light whipped topping, such as TruWhip or Cool Whip
• 1/2 cup toffee pieces, divided
• Garnish: Caramel Sauce, if desired

Directions

• In a spring-form pan, line it with plastic wrap. Sticky side attached to pan. This will make getting the cake out when it’s frozen much easier. (I speak from experience.) Set aside.
• In a high powered blender, add the dates, oatmeal, applesauce, vanilla and cinnamon. Process until the dates start to break down and the mixture starts to come together, like a stiff dough.
• Add the dough to the lined spring form pan. Press to cover the bottom in an even layer. Set aside.
• In a large bowl, fold together the slightly thawed ice cream, whipped topping and half of the toffee pieces.
• Pour the ice cream mixture over the oatmeal crust. Spread out evenly. Sprinkle with the remaining 1/4 cup toffee pieces. Swirl with caramel sauce if desired.
• Place in freezer for 6 hours or overnight to freeze.
• Set out for 5 minutes before serving. Cut into 12 pieces. This cake thaws quickly so enjoy immediately.