Use the same loaf tin in which the cake has been baked.
Line the tin with cling film , letting it overhang on either side.
Cut the cake into three equal slices.
Place the first slice in the loaf tin over the cling film.
Melt the ice cream and pour a layer of it over the cake.
Cover and place in the freezer till it sets.
Place another layer of cake and top with ice cream again.
Put it back in the freezer till the ice cream is nearly set.
Make sure you cover it back with the cling film.
Let the ice cream set about 50 %. At this point make incisions and insert ice cream sticks in the cake, so as to make it easy to cut the cake and pick it.
This is purely optional, you could simply slice the cake too.
Let the cake freeze for another hour or till serving time.
Pull the cake with the help of over hanged cling film. Drizzle ganache , nuts, cherries.
I finished making the cake by afternoon and served it after dinner. The cake was moist and I did not have to leave it outside to thaw. It was just perfect .