Ice Cream-Only Ice Cream Cake

For some, a regular ice cream cake is a wonderful frozen combination of two of life's most delicious desserts: ice cream and cake (obviously). However, for others — those who really prefer ice cream to cake — the fact that most ice cream cakes still contain layers of frozen cake is ... disappointing. And it is for these ice cream lovers that we have created this " cake” made exclusively from frozen dairy products. To “freeze " the cake, we use fresh whipped cream enriched with gelatin, which holds the layered balls together and coats the surface, because the stabilized whipped cream retains its texture incredibly well (without becoming hard as a stone) in the freezer. You can use any number and variety of flavors / colors to give this ice cream-only cake its own unique look; we decided to use rainbow colors to give a festive feel to each piece. Use any non-standard combination to create the perfect frozen cake for a birthday party, gender party, college games day, etc. You can even complete the concept to create a delicious Ice Cream Princess cake.
Combine 3 tablespoons of cold water and 3 teaspoons of gelatin in a small bowl suitable for the microwave; let stand for 5 minutes. Reheat in the microwave on high power until the gelatin is melted, 8 to 10 seconds (do not bring to a boil). Combine 1/4 cup heavy cream with gelatin mixture; set aside.Whisk together 2 3/4 cups heavy cream, 3/4 cup powdered sugar, and 3/4 teaspoon vanilla using the whisk attachment of an electric mixer on medium-high speed until thickened, about 2 minutes. Gradually add the gelatin mixture, whisking on low speed. Increase speed to high and beat until stiff peaks form, about 1 minute.Scoop the ice cream into 1/2 cup round balls. Place approximately 12 balls of different flavors on the bottom of the angel food cake pan, pressing the ice cream balls tightly together so that there are no gaps. Spread about 2 cups of whipped cream on top of the ice cream. Lay out layers of ice cream and whipped cream until the mold is full (you should have about 3 layers of each). Cover with plastic wrap and freeze for at least 4 hours or overnight.Pour the remaining 2 tablespoons of cold water and 2 teaspoons of gelatin into a small microwave-safe bowl; let stand for 5 minutes. Reheat in the microwave on high power until the gelatin is melted, 8 to 10 seconds (do not bring to a boil). Combine 1/4 cup heavy cream with the gelatin mixture. Whisk the remaining 1 3/4 cups heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla using the whisk attachment on medium-high speed until the mixture thickens, about 2 minutes. Gradually add the gelatin mixture, whisking on low speed. Increase speed to high and beat until stiff peaks form, about 1 minute.To remove the ice cream cake from the mold, dip the mold in a large bowl of hot water for 10-15 seconds. Loosen the sides with a large spatula. Flip the ice cream cake onto a serving plate. Cover the top, sides and center of the ice cream cake with whipped cream. Place in the freezer for at least 1 hour or until ready to serve.