Let’s create this stunning layered ice cream cake:

1. Make and Bake the Vegan Chocolate Cake Base:

• Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides to act as handles.
• Prepare Vegan Chocolate Cake Batter: In a medium bowl, whisk together the ¾ cup all-purpose flour, ½ cup granulated sugar, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
• In a separate small bowl, whisk together the ¼ cup vegetable oil, ½ teaspoon apple cider vinegar, 1 teaspoon vanilla extract, and ½ cup warm water (or plant-based milk).
• Pour the wet ingredients into the dry ingredients and whisk until just combined and smooth. Do not overmix.
• Pour the batter into the prepared 9×5-inch loaf pan.
• Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan on a wire rack for 10-15 minutes, then use the parchment overhang to lift it out and let it cool completely on the wire rack.

2. Prepare Cake Layer for Assembly:

• Once the vegan chocolate cake is completely cool, run a knife around the edges if needed to loosen from any sticking parchment. If desired, use a sharp serrated knife to carefully slice off the domed top of the cake to create a flat, level surface.
• Wash and dry the loaf pan. Lightly grease it again and re-line it with a fresh piece of parchment paper, ensuring an overhang on the long sides.
• Carefully place the cooled (and leveled, if done) vegan chocolate cake layer back into the bottom of the lined loaf pan.
• Place the pan with the cake layer in the freezer for at least 3 hours, or until very firm.

3. Add First Frozen Layer (Pistachio Gelato):

• When ready to add the first ice cream layer, remove the pint of Pistachio Gelato from the freezer and let it sit at room temperature for about 10-15 minutes, or until it softens enough to be easily spreadable but not melted.
• Scoop the softened pistachio gelato into a bowl and stir it briefly until it’s an even, spreadable consistency.
• Remove the loaf pan with the frozen cake base from the freezer. Quickly pour or spoon the softened pistachio gelato over the cake layer. Use an offset spatula or the back of a spoon to spread it into a smooth, even layer.
• Cover the pan with plastic wrap and return it to the freezer for at least 4 hours, or until the gelato layer is completely firm.

4. Add Second Frozen Layer (Salted Caramel Ice Cream):

• Once the pistachio gelato layer is firm, remove the pint of Salted Caramel Ice Cream from the freezer and let it soften at room temperature for 10-15 minutes until spreadable.
• Scoop into a bowl, stir briefly until spreadable, then quickly spread it in an even layer over the firm pistachio gelato layer.
• Cover again and freeze for at least 4 hours, or until the caramel ice cream layer is completely firm.

5. Add Third Frozen Layer (Raspberry Sorbet) and Topping:

• Once the salted caramel ice cream layer is firm, remove the pint of Raspberry Sorbet from the freezer and let it soften at room temperature for 10-15 minutes until spreadable.
• Scoop into a bowl, stir briefly, then quickly spread it in an even layer over the firm caramel ice cream layer. This will be your top frozen layer.
• Arrange the 6 ounces of fresh raspberries evenly over the top of the raspberry sorbet layer.
• Cover the cake tightly with plastic wrap and freeze overnight (at least 8 hours, or up to 24 hours) to ensure all layers are completely frozen solid.

6. Unmold and Serve:

• When ready to serve, let the frozen ice cream cake sit at room temperature for about 5-10 minutes to make unmolding and slicing slightly easier.
• Place a large, flat baking sheet or cutting board over the top of the loaf pan. Holding the pan and the baking sheet firmly together, quickly flip them over. Gently bang the loaf pan onto the work surface; the cake should release thanks to the parchment sling. Carefully lift off the loaf pan and peel away the parchment paper.
• (Optional Double Flip for Right-Side Up): If the cake is now upside down (chocolate cake on top), place a second baking sheet or serving platter over the (now top) chocolate cake layer. Firmly hold both baking sheets/platters and quickly flip the cake right side up again.
• Slice the ice cream cake with a large, sharp knife dipped in hot water and wiped clean between each cut. Serve immediately.

Patience with the multiple freezing steps is essential for this masterpiece