This cake requires quite a bit of "hands-off" time. You have to wait for the cake to cool, and for the assembled ice cream cake to freeze twice. So plan ahead! I recommend making the cake and assembling it a day in advance. Then you can take the springform pan off and ice it the day of. I liked freezing the cake for an additional couple of hours after icing it with the whipped cream frosting, but it can be iced and served immediately if you're pressed for time.