Temper the ice cream by allowing it to soften for 15 to 20 minutes at room temperature. Scoop the ice cream into the baking pan and fill it to 1/4-inch from the top.
Fill the last 1/4-inch of the pan with the cake bottom of your choice. Press this layer of cake bottom firmly into the ice cream.
Freeze the filled pan for a minimum of 2 hours. Remove the pan from the freezer and de-pan the ice cream cake from the mold
by inverting it onto a serving board or plate that can be frozen.
Freeze the ice cream cake again for another 1/2 hour. Remove from the freezer.
Frost with the prepared whipped topping or a soft buttercream
and decorate as desired. Be creative and have fun with it!
Refreeze the cake until ready to serve. Allow the cake time to temper before cutting into cake slices.