Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

In another bowl, whisk together the flour and baking powder. Gradually add to the creamed mixture, alternating with milk.

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.

Allow the cake to cool completely in the pan before removing.

Once the cake is cooled, slice it in half horizontally to create two layers.

Place one layer back in the cake pan. Spread a layer of ice cream on top.

Add the second cake layer on top of the ice cream and press gently.

Spread another layer of ice cream on top and cover with plastic wrap.

Freeze for at least 4 hours or until firm.

Remove the cake from the freezer and carefully take it out of the pan.

Spread whipped cream over the top and sides of the cake.

Drizzle with chocolate syrup and sprinkle with sprinkles if desired.

Slice and serve immediately.