I have made a few ice cream cakes. I bake a top layer and a bottom layer and "sandwich" the ice cream in the middle. Freeze the cake layers, soften the ice cream a bit then spread in a plastic wrap lined cake pan that is the same size as the cake and freeze everything overnight. Next day, put it all together and frost. I use Pastry Pride whipped topping and never have any problems not sticking to cake. Hope that helps for next time!