Frozen Lemon Ice Cream Cake

RecipesPlusReviews(1)
anne m.: "This looks and taste amazing. However do not list…" Read More
7Ingredients
200Calories
30Minutes

Ingredients

  • 9 1/4 ounces oatmeal cookies
  • 2 tablespoons butter (melted)
  • 2 pints lemon sorbet (or sherbet, softened)
  • 2 lemons (halved lengthwise and thinly sliced)
  • 1 pint vanilla ice cream (softened)
  • 1 1/2 cups whipped cream
  • 1 pint fresh blueberries

Directions

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

200Calories
Sodium5%DV125mg
Fat15%DV10g
Protein6%DV3g
Carbs9%DV27g
Fiber8%DV2g

PER SERVING *

Calories200Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat5g25%
Trans Fat
Cholesterol20mg7%
Sodium125mg5%
Potassium135mg4%
Protein3g6%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate27g9%
Dietary Fiber2g8%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
anne m. 13 Jan
This looks and taste amazing. However do not listen to the recipe, it will take a full overnight to re-freeze. I also highly suggest refreezing the cake in between ice cream layers. It was very hard to make smooth with two soft layers and the lemon ice cream melted in front of the sliced lemons so the beautiful effect was lost.