Take out the cake from the packaging and discard the wax paper.
Using a spatula, fill in the inside of the cake with the ice cream (fill in from the bottom of the cake – the largest side).
Place the cake in the plastic bag and seal it. Make sure you push as much air out as possible and seal it airtight. Place it in the freezer.
Take out the cake from the freezer 20 to 30 minutes before eating.
Slice the cake horizontally and serve.
For a dinner with several persons, why not stuff several small cakes with different flavors. Each one of your guests could choses their favorite, or pick a slice of each one… !
Ice-cream from the famous Berthillon store (Paris) or from Giovanni gelateria (stores in Albi, St Tropez, Aix en Provence, Paris, Lourmarin, Corse) are among the best ones you could find for these recipes. Other brands will do as well.