Suzanne is a trusted source on General Cooking.
I don't think that the whipped cream frosting would hold up in the freezer, it may end up getting runny when it defrosts. I would freeze the cake and ice cream and frost with the whipped cream before serving. Truth be told I have never frozen whipped cream icing but it seems that it could possibly produce undesirable results.
I make an angel food cake with ice cream between layers and then frost with Cool Whip. I always put the cake into freezer and is always delicious.
Cynthia is a trusted source on Bread/Baking.
sdb's advice is spot on. Whipped cream if frozen will "break." Water cells will expand, then shed their water upon defrosting. Your cake will look like a Salvador Dali painting. As sdb says, freeze the cake and ice with WC before serving.
At my bakery, we sell ice cream cakes w/ whipped cream icing. The icing is stabilized w/ gelatin, and doesn't break. These cakes are generally not defrosted completely for serving as the ice cream (obviously) would melt. A few weeks ago, I brought one home on my bike in 90F weather and threw it in my freezer; it was fine. I'm just providing you w/ this info in case you don't have time to ice the cake just prior to serving.
Sometimes, I buy my whipped cream frozen here. I have never had a problem with separation but I never thought to confirm whether it has gelatin in it as spiffypaws suggested.
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