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Skinny Toffee Caramel Ice Cream Cake With Oatmeal Cookie Crust Recipe








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
Skinny Toffee Caramel Ice Cream Cake With Oatmeal Cookie Crust Recipe

INSTRUCTIONS:

  1. 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.
  2. 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.
  3. Add the dough to the lined spring form pan. Press to cover the bottom in an even layer. Set aside.
  4. In a large bowl, fold together the slightly thawed ice cream, whipped topping and half of the toffee pieces.
  5. 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.
  6. Place in freezer for 6 hours or overnight to freeze.
  7. Set out for 5 minutes before serving. Cut into 12 pieces. This cake thaws quickly so enjoy immediately.

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Skinny Toffee Caramel Ice Cream Cake With Oatmeal Cookie Crust Recipe Skinny Toffee Caramel Ice Cream Cake With Oatmeal Cookie Crust Recipe Reviewed by kuji hara on 11:04 PM Rating: 5

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