Lemon Ice Cream Pie (Pay de Limón Helado)

Instructions

1. Prepare the crust: Grind María cookies or animal crackers in a food processor or blender until fine. Measure 2 cups of ground cookies. Mix with 2 tablespoons brown sugar and 1/4 teaspoon ground cinnamon.
2. Add melted butter: Melt 1 stick of butter in the microwave for 30 seconds. Add melted butter to the cookie mixture and mix well.
3. Form the crust: Butter a 23 cm (9 inch) pie dish. Press the cookie mixture firmly into the bottom and up the sides of the dish to form the crust. Place the pie dish in the freezer to firm up.
4. Prepare lemon filling: In a container, combine freshly squeezed lemon juice, lemon zest (only green part), and sweetened condensed milk. Mix well with a whisk until smooth and well incorporated.
5. Whip the cream: Chill the bowl and beaters. Beat cold whipping cream at high speed until firm peaks form, being careful not to overbeat.
6. Combine filling and cream: Fold half of the whipped cream gently into the lemon-condensed milk mixture with a spatula. Then fold in the remaining whipped cream. Optionally add a few drops of green food coloring for color.
7. Assemble and freeze: Remove the crust from the freezer. Pour the lemon filling into the crust and spread evenly with a spatula. Freeze until completely firm.
8. Serve: Decorate with a dollop of whipped cream, lemon zest, and thin lemon slices before serving.