- Begin with the vanilla layer by letting the vanilla ice cream soften on the counter until it is a spreadable consistency. Meanwhile, carefully line a tin with a single piece of plastic wrap, overlapping the edges so you can pull the finished cake out of the tin. Smooth the vanilla ice cream into the pan, filling it 1/3 of the way. Freeze until solid. Let the cappuccino ice cream soften to spreadable consistency. Remove the cake from the freezer and spread the coffee ice cream on top, filling another 1/3 of the way. Place back in the freezer until solid. Let the chocolate ice cream soften to spreadable consistency. Remove the cake from the freezer and spread the chocolate ice cream, filling to the top of the pan. Freeze until solid, preferably overnight.
- When ready to serve the cake, remove from the freezer, lift the plastic wrap to loosen the cake all around, then flip upside down onto a serving tray. Top with frozen berries and drizzle with chocolate sauce.