A three layer vegan ice cream cake made with a cookie crumb bottom, lemony ice cream, and topped with fresh fruit or berries.
Crush the graham crackers (or cookies) by putting them in a zip lock bag and hitting them with a wooden spoon until they are crumb size. You can also put them in a food processor and pulse them a few times until they are ground up.
Pour the graham crackers into the bottom of the baking dish. Then drizzle them with 1/2 cup of melted butter.
Mix the graham crackers, and butter well, then press it firmly to the bottom of the dish with your hands or the bottom of a measuring cup and place in the fridge.
Scoop the softened ice cream into a mixing bowl and add the zest and juice of 2 fresh lemons and then use a mixer to blend the lemon juice with the ice cream.
Spread the blended ice cream over the crumb crust and smooth it out until it is even.
Cover with plastic wrap and freeze for at least 4-5 hours until the ice cream is firm again. (I like to make it a day ahead and freeze it overnight.)
Top it with sliced berries or fruit or decorate it with vegan whipped cream, frosting, or sprinkles just before serving.
Allow it to warm up for 5-15 minutes before serving so that the ice cream becomes soft enough to cut into pieces.