The perfect summer make ahead dessert; Skinny Toffee Caramel Ice Cream Cake has a no bake Oatmeal Cookie Crust that is a match made in heaven!
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Remember that one cookie that instantly makes you think of irreplaceable family times?
Maybe a soft, puffy sugar cookie that your grandma as perfected, or a triple chocolate chocolate cookie with crisp edges and gooey middle that your cousin must bring to every BBQ. Or if your aunt is like mine, she makes the Oatmeal Toffee Cookies that make me weak in the knees. Just the mention of them, and my mouth starts to water.
I must have all the cookies.
Crisp edges that are caramelized from the gooey toffee and puffy middles that are tender from the oatmeal. And loads of butter. But that is a minor detail. And you know what makes these cookies 10x better? The cookie dough that she also brings along because she really knows the way to my heart.
The dough is like gold. Super sweet, slightly salty from the oats and 100% sinful. But hey, gotta live a little. Amiright?
With Memorial Day already in the books, that means summer is on! Ice cream desserts are necessary, if not mandatory during warmer days. Don’t even ask me to turn on my oven when KC’s weather is 95 degrees and 100 humidity. Ain’t happening. Plus no bake desserts rule. Like my no bake cheesecakes? An ice cream cake is a dream come true. The layers of a cake, a cold and creamy middle that packs a flavorful punch.
Taking all the flavors of my Aunt’s famous cookies, I have combined it with caramel swirled vanilla ice cream for a dessert that I couldn’t stop eating. A bite here, a bite there. And somehow, half of the cake was gone. Like that. Vanished. I like to think that Baby K was asking for some ice cream. They gotta eat, right?
The base is a combination of oats, dates, applesauce, vanilla extract and cinnamon. I mean, it’s guilt free! Refined sugar-free and loaded with whole grain goodness from the oats and cinnamon, it’s practically a healthy granola bar. Eat up! I definitely snuck a few bites while testing this recipe out…
Once the base sets up, Mix a bit of light whipped topping (I love Tru Whip, CocoWhip or just light Cool Whip will work!), with slightly thawed light caramel swirled ice cream and toffee bits. Gently fold together. The more you whip and fold, the more the whipped topping will lose its fluffiness and more the caramel will disburse into the mixture. Not necessary a bad thing, but if you looks matter to you, less is definitely more here!
Then, if you really want to make it look pretty, drizzle caramel sauce and extra toffee bits on top, then freeze until about 5 minutes before serving. This cake is sweet, slightly nutty and wholesome that will leave your swim suit thanking you all summer long!
Tools I used to make this recipe:
The perfect summer make ahead dessert; Skinny Toffee Caramel Ice Cream Cake has a no bake Oatmeal Cookie Crust that is a match made in heaven!
20 minPrep Time
6 hrCook Time
6 hr, 20 Total Time
Yields 12
Save RecipeIngredients
- 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
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 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.
Hungry for more delicious desserts?
Berry Tart with Lemon Cookie Crust
Vanilla Custard Lemon White Chocolate Sugar Cookie Skillet with Strawberry Sauce
{Lighter} Peanut Butter Ice Cream Cake with Cookie Dough Crust
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
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