Frozen Lemon Ice Cream Cake

1. 1

   Lightly grease an 8 inch springform pan. In a food processor, pulse cookies until crumbs form. Add butter and pulse to combine. Press 1/2 of cookie mixture into base of prepared pan.

2. 2

   Arrange lemon slices, cut-side down, on crumb crust along edge of pan. Spoon lemon sorbet into pan. Top with remaining crumb mixture, pressing firmly and evenly to adhere and form a smooth layer. Spread vanilla ice cream over top. Top with whipped cream. Cover and freeze for 2 hours, or overnight.

3. 3

   Remove cake from prepared pan and transfer to a serving platter. Arrange remaining lemon slices around top of cake and fill center with blueberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.