Frozen Lemon Ice Cream Cake - cooking recipe

Ingredients

9.25 oz oatmeal cookies
2 tbsp butter, melted
2 pints lemon sorbet or sherbet, softened
2 None lemons, halved lengthwise and thinly sliced
1 pint vanilla ice cream, softened
1 1/2 cups whipped cream
1 pint fresh blueberries

Preparation

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