Ice cream cake with orange sorbet, sugar cookies and lemon whipped cream

Ingredients:

Ice cream cake

• 8-10 sugar cookies
• 0.5 cups creamy marshmallows
• 1 liter orange sorbet, softened
• 1 liter vanilla frozen yogurt, softened
• Unsalted butter, to grease the pan

Lemon Whipped Cream

• 2 cups heavy cream
• 3 tablespoons lemon curd
• 2 tablespoons powdered sugar
• 0.5 tsp vanilla extract
• 1/4 cup toasted sliced ​​almonds

Preparation:

1. Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
2. Line the bottom of the prepared pan with sugar cookies, covering them completely. Spread the marshmallow fluff over the cookies. Top with alternating scoops of orange sorbet and frozen yogurt, pressing firmly to create a marbled or checkered pattern. Smooth the surface with an offset spatula. Cover with plastic wrap and freeze until the ice cream sets, about 2-2.5 hours.
3. Unwrap the cake, run a knife around the edge, then open the pan lock and remove the ring. Invert the cake onto a piece of plastic wrap and remove the pan bottom and parchment. Place an inverted plate on top and invert the cake again.
4. Lemon Whipped Cream Frosting:
   
   In a large bowl, combine the heavy cream, lemon curd, sugar, and vanilla extract. Beat with a mixer until soft peaks form. You'll have enough frosting to cover the top and sides of the cake, plus extra for garnishing, if desired.
5. Frost the top and sides of the cake with lemon whipped cream frosting and sprinkle with almonds. If the cake starts to soften too much, return it to the freezer for a few minutes.
6. Freeze the finished cake for another 1.5-2 hours or overnight. Let it sit at room temperature for 20 minutes before serving.