Gluten Free Layered Ice Cream Cake

• Crust:
• 1 cup rolled oats of Gluten Free oats
• 1 cup chopped dates
• 1/2 cup cashews
• 2 Tbsp honey
• Filling:
• *2 half gallons of ice cream (2 different ice cream flavors to layer)
• Fruit for garnish

Combine crust ingredients in food processor fit with s-shaped blade and pulse until ingredients start to stick together. Lightly grease bottom of spring-form pan. Carefully pour crust mixture and press into bottom of pan.

Scoop one of the ice creams into a large bowl to soften and let it sit on the counter for 10-20 minutes. With wooden spoon, stir to further soften. Pour evenly on top of crust, covering completely. Put in freezer. When first layer is firm, repeat process with second half gallon of ice cream and cover with foil before putting back in the freezer. When ready to serve, release spring-form pan and remove. Add fruit for garnish.

*We recommend a higher quality ice cream that is less likely to crystallize when refreezing