To make the Crumble, break the cookies with your hands until they crumble, do not let them turn into dust. Mix with açaí oil and bake in a preheated oven at 180°C until crispy. You can add spices, if you’d like.

In a blender, blend the hydrated cashew nuts (discard the soaking water), water, lemon juice, açaí pulp and sugar. When it is homogeneous, place it in the freezer for 1 hour and 30 minutes.

In small serving bowls or individual serving cups, place a layer of crumble, a layer of ice cream, a layer of crumble, and a layer of ice cream. The last layer should be crumble and lemon zest.

Place in the freezer for another 20 to 40 minutes and serve.