Ingredients

The following ingredients have 4 Servings
  • 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
  • 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)
  • Caramel Sauce (if desired)

Instruction

  • 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.