Sunshine Lemon Ice Cream Cake
[Vegan, Gluten-Free]

To Make the Crust:

1. Place the oats in the blender and blend them on high until they resemble a fine powder.
2. Add the base ingredients to a food processor and process them until they resemble fine crumbs and stick together when pressed.
3. Spoon the mixture into a lined loaf pan and then press the mixture down with the back of a spoon.
4. Place this in the freezer.

To Make the Topping:

1. Add all the ingredients to a high-speed blender and blend them until they're smooth and creamy.
2. Pour the cream over the crust and place the tin back in the freezer for a few hours (about 4-6 hours) to set.
3. Remove the cake from the tin, slice straight away (separate them with parchment paper so they don’t stick together) and store the slices in an airtight container in the freezer.
4. Allow them to thaw for about 30 minutes before serving.