Pink Lemonade Ice Cream Cake

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan or a deep pie dish.

Freeze for 15-20 minutes to set.

Make the Pink Lemonade Ice Cream:

In a large bowl, fold the pink lemonade concentrate into the softened vanilla ice cream. Mix until well combined.

Add a few drops of pink food coloring, if desired, and mix until the color is uniform.

Assemble the Cake:

Spread the pink lemonade ice cream evenly over the prepared crust.

Smooth the top with a spatula, cover with plastic wrap, and freeze for at least 4-6 hours, or until firm.

Whip the Topping:

In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Decorate the Cake:

Remove the ice cream cake from the freezer and release it from the springform pan.

Spread or pipe the whipped cream topping over the top of the cake.

Decorate with thin lemon slices, pink sprinkles, and edible flowers.

Serve:

Let the cake sit at room temperature for 5-10 minutes before slicing.

Use a hot knife (run under hot water and wiped dry) for clean slices.