Skinny Caramel Toffee Ice Cream Cake with Oatmeal Cookie Dough Crust

Skinny Caramel Toffee Ice Cream Cake | Real Housemoms

5 from 1 vote

Skinny Caramel Toffee Ice Cream Cake with Oatmeal Cookie Dough Crust

Skinny Caramel Toffee Ice Cream Cake with Oatmeal Cookie Dough Crust is a delicious, no bake ice cream cake that is caramel swirled ice cream and toffee with a cinnamon oatmeal cookie dough crust!

Course Dessert

Servings

Calories 181kcal

Author Aubrey

Ingredients

Crust:

2 ¼ cup gluten free oats
1 ½ cups pitted medjool dates 225 grams
¼ cup unsweetened applesauce
2 teaspoons vanilla extract
1 teaspoon cinnamon

Ice Cream Cake:

2 cups light caramel swirled ice cream slightly thawed
8 ounce container thawed light whipped topping, such as TruWhip or Cool Whip
½ cup toffee pieces divided

Garnish:

Caramel Sauce if desired

Instructions

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 ¼ 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 10 pieces. This cake thaws quickly so enjoy immediately.

Nutrition