The whipped cream will hold fine. I'm always curious about US icecream cakes because here they are ALL icecream- no cake or cookie layer. In your case I'm wondering about the shortbread layer. If it's traditional shortbread it wouldn't be gluten free, but IME gluten free shortbread (DH minimises his gluten intake) tastes like a ball of hair. Could you omit the shortbread layer?

That's pretty funny on the shortbread. I have already baked the shortbread layer. It is actually a shortbread tart crust made with almond flour, a wee bit of tapioca flour, vanilla, agave and grapeseed oil. I have used it in other tarts before and thus felt confident about its use here although I have never frozen it. We have eaten almond flour based GF items for many years as we watch our carbs somewhat, too. Thanks for the reassurance on the whipped cream.

The almond flour shortbread should be fine with the ice cream and freezing. It's the shortbread made from gluten free grain that might taste like hair, but there are some good recipes for GF flour pastry crust with egg, which while, they're miserable to work with, also taste good. The almond could get soggy if frozen long term, but you're talking about serving it this week, right? It sounds beautiful and special.

Do you have a container (turn upside down so the top is the platter and the dish is the cover) or pie or cake keeper that would fit both the torte and the freezer? If ventilated, cover the outside with plastic wrap. The more air tight you can keep it, without messing it up, the better off the whipped cream will be. The evaporator of the freezer can make it go gummy. Again, it might not be in there long enough to worry about.

Colleen, that's so interesting about the ice cream "cakes" there not having any cake! Since at least the 1950's in the USA, cake and ice cream has been the must have fare at children's birthday parties. I'm not sure if it was Baskin-Robbins (31 Flavors) who made the first ice cream cakes with cake and ice cream as different layers in a birthday cake, but they're surely one of the first. It was a big deal when I was young because most birthday cakes were homemade and most ice cream came in a carton from the grocery store. A Baskin-Robbins ice cream cake was Big Time. I think mom's cake and prepacked ice cream probably tastes better. Those ice cream cakes had crumb issues. But you got a lot more ice cream relative to cake with them, and in Southern California (where it's often hot) that's a good thing.

Plllog, FWIW, in my area at least, Carvel was doing ice cream cakes years before Baskin Robbins appeared on the scene. I don't know if BR existed up your way as a local entity before it went national.

Yep. BR is local to Southern California. I just looked in Wikipedia. It says two ice cream parlors (Robbin's and Baskin's) merged in 1945, in Glendale, California (Los Angeles metro area). They're now owned by Dunkin' (after many other corps) and headquartered in Massachusetts. It also says that they made the first ice cream cake, which is something they probably advertised at one time, and stuck in my head. That claim has to be limited by the parameters of birthday style layer cake, and if it's true, Carvel has to be right behind, listing 1951 as their first cake date. That's an East Coast brand that I'd never heard of until I was in a group with some Jewish kids from New York. They're famous for being kosher, apparently. I think they're mostly sold in supermarkets and a few here have had small amounts for the last decade or so, but I think those stores are part of national conglomerates with centralized buying. Carvel is still mostly unknown here. According to Wikipedia also, molded desserts including cake and ice cream are hundreds of years old.

Interesting, plllog. Carvel was in FL when I was a child; they had very distinctive stores and specialized in soft serve ice cream. During the time when Dairy Queen had only vanilla, they had chocolate soft serve in the horrid styrofoam-like molded cones. In those days, you had to order a cake at their store; they didn't start appearing in grocery stores till they started shutting down their stores, which were true American kitsch back in the day:

BR didn't appear in FL until the late 60s or early 70s.

ETA FWIW, Betty McDonald speaks of reading an article about a company dinner menu involving making pistachio ice cream cake in The Plague and I, which was published in 1948. Her only comment was, "I'll bet that cake was heavy."

I also grew up with Carvel....well before 51. And remember...Wiki only knows what someone tells it....I have corrected it more than once!
When I was attending birthday parties, we were served Ice cream from the ice cream parlor...bought by the hand packed quart.
And people made ice cream cakes...ice cream and cake frozen in layers in the 40's It had to be made in a loaf pan because most people didn't have a freezing compartment large enough to hold anything much bigger.
Whipped cream freezes fine....remember bisque tortoni?
Maybe the Oreos will be gluten free oreos..;-) ya think??

This is a picture of the ice cream cake of my Australian childhood

Peters ice cream cake

As I recall, the ice cream inside was Neapolitan (which was really nice, though I see it was not so popular in the US). Now they are less fancy, more cheap and cheerful, but they come in a variety of flavours and are still all ice cream :-)

Wow, that's some fancy cake, colleenoz, but I must say I wouldn't have liked it if it were Neapolitan inside. The Carvel cakes I remember from the stores were much simpler--just a sheet cake or round layer type with piped edges and then the message of your choice on top. Nobody I knew ever bought them; we just used to see them making them up sometimes when we stopped in for a cone.

I guess I was a deprived child or something, because I don't remember ice cream being a necessary concomitant to birthday cake when I was young, either at our house or at other children's parties. It was very much a sometime thing.

Tishtoshnm, your cake sounds heavenly. And yeah, you can freeze whipped cream as long as it's not for an extended period. It gets dried out and the texture can be weird if you freeze it for months, IME.

Linda, it is precisely because of the vagaries of Wikipedia that I cited the source. And that Carvel themselves said that 1951 is when they first had the ice cream cakes.