Instructions

1. Prepare cake, crumb, and sauces, and allow to cool completely.
2. Using your springform pan as a guide, cut out two layers of cake (or as close to two as you can). The scraps will be used for the middle layer. 
3. Prepare the ice cream and start freezing in your ice cream maker.
4. Put a layer of parchment on the bottom of your springform pan. Layer one layer of cake, one of the sauces and crumb. When the ice cream is ready, scoop out half and spread out a layer. Drizzle more sauce and crumb, and then put straight into the freezer. Transfer the remain ice cream into a container and put in the freezer.
5. After about 30 minutes, remove from the freezer, and repeat: a layer of cake (this layer is good to use the scrap for – you don’t have to press down too hard. Then the other sauce, crumb, and ice cream. Put the last layer of cake on top and put it back into the freezer.
6. Freeze overnight.
7. If desired, prepare whipped cream by beating heavy whipping cream and sugar until stiff peaks form. Add in 1/4 cup sour cream and keep beating.
8. Release cake from springform pan, and spread whipped cream on top or all around the sides. Decorate as desired.
9. Put back in the freezer until ready to serve.