Line a 8.5 x 4.5 inch loaf pan with foil or cling wrap, allow it to overlap the ends; this will make it easy to life the cake out of the pan. Use a knife to remove all crusts; this is optional but I liked the way the finished product looks. Slice cake length wise in 2 even layers. Allow the ice cream soften until it’s easy to spread. Spread 1/3 of the ice cream in the pan and smooth to form an even layer. Add one slice of cake on top of ice cream. Add another layer of ice cream on top, then another layer of cake. Top with remaining ice cream, the cover and place in the freezer for at least 4 hours.

Whisk cold whipping cream with sugar in a large bowl to form stiff peaks. Be careful not to over whip or it will turn to butter. Remove the cake from the freezer and invert on a freezer safe surface. I used a rubber cutting board. Frost the outside of the cake using the whipped cream then place in the fridge for at least an hour until it’s frozen. I would suggest doing this a day ahead and allowing it to freeze overnight. When ready to serve, let the cake stand at room temperature for about 5 minutes so it can soften. Sprinkle with cocoa powder and garnish with cherries before serving!