Apple, Pecan, and Caramel Ice Cream Cake

This marvelous ice cream cake is the perfect way to indulge in the flavors of fall during summer. It's made from four simple layers. The crust is oats and Medjool dates, it's topped with a layer of vanilla ice cream, a layer of date caramel and apples, and finally, a top layer of crunchy pecans and date caramel. Make this cake for summer parties, birthdays, or just because — it's that good.

APPLE, PECAN, AND CARAMEL ICE CREAM CAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE CRUST:

• 1/2 cup oats
• 1/2 cup shredded coconut or coconut flour
• 5-6 pitted Medjool dates
• 1/2 teaspoon cinnamon
• A pinch of Himalayan salt

FOR THE ICE CREAM FILLING:

• 1 cup canned full-fat coconut milk
• 1/8 cup maple syrup
• 1 cup cashews, soaked overnight
• 1 teaspoon vanilla bean powder

FOR THE CARAMEL PECAN LAYER:

• 1 cup pitted Medjool dates
• 1/4 raw pecans
• 1/2 teaspoon vanilla extract
• 1/8 cup rice milk or any other non-dairy milk
• 1/4 cup water

FOR THE CARAMEL APPLE LAYER:

• 1 cup pitted Medjool dates
• 2 apples, cut into small squares
• 1/2 teaspoon cinnamon
• 5 tablespoons water

PREPARATION

TO MAKE THE BASE:

1. Place all the base ingredients into a high-speed blender and combine. Place in the freezer to firm.

TO MAKE THE ICE CREAM FILLING:

1. Add all the ingredients into the blender and mix for 2-3 minutes until it reaches a smooth texture. Divide the filling into equal amounts and set aside.

TO MAKE THE CARAMEL PECAN LAYER:

1. For the caramel pecan layer combine all ingredients in the blender and mix until combined. You want to have a smooth texture, but not as liquid as the ice cream layer.

TO ASSEMBLE THE ICE CREAM CAKE:

1. Pour the first part of the ice cream filling over the crust and place back into the freezer. After 45 minutes (or until firm), gently spread the pecan caramel layer on top and place it back into the freezer for 10 minutes. Pour the other half of the ice cream filling on top of the caramel layer and place back into the freezer for an hour.
2. In the meantime, prepare the apples and place the cut pieces into a bowl. Blend up the dates, cinnamon, and water until you get a sticky mixture (doesn’t have to be smooth) and whisk it together with the apple pieces.
3. Once the ice cream layer is firm, gently spread the apple layer on top and place it back into the freezer for 15 minutes, or until it’s completely firm
4. If you wait until it’s completely firm, make sure that before eating you let the cake defrost at room temperature so that the apples aren’t frozen.

NUTRIONAL INFORMATION

Serving size: 124 grams
Calories: 285 
Fat: 12 grams
Saturated fat: 6 grams
Trans fat: 0 grams 
Carbohydrates: 45 grams
Sugar: 35 grams
Sodium: 46 milligrams
Protein: 3 grams

http://www.onegreenplanet.org/vegan-recipe/apple-pecan-and-caramel-ice-cream-cake/