Option 1: Gluten Free Crust
1 cup oats
½ cup raw almonds
2 tablespoons canola oil (or oil of choice)
1 tablespoon agave (optional)
Option 2: Shortbread Crust
4.3 oz shortbread cookies
2 tablespoons margarine or butter
2 pints of Halo Top Lemon Cake
1 tablespoon crushed almonds or oats
In a food processor, combine option 1 (oats, almonds, oil) or option 2 (cookies and margarine) and pulse until coarse-like consistency is formed.
ine 4 ramekins with wax paper and firmly press 2 tablespoons or so of the mixture into the bottom of the dish. Freeze for 20 minutes.
Remove ice cream 10 minutes before crust is ready to be used to let thaw.
Use 1 cup of Halo Top Lemon Cake and slather on top of the crust.
Top with crushed almonds or oats and freeze again until ready to eat.