Skinny Caramel Toffee Ice Cream Cake with Oatmeal Cookie Dough Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake ice cream cake with a cinnamon oatmeal cookie dough crust, layered with caramel-swirled ice cream and toffee bits. Cool, creamy, and indulgent with a pronounced caramel and toffee flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 89mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 89MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.