1 pint French vanilla ice cream, slightly softened
1 jar of store-bought caramel or butterscotch sauce, whichever you prefer
1 can of whipped cream
Line a muffin tin with plastic wrap. You will only use 6 of the cups.
Slice one pound cake widthwise into twelve 1/4-inch slices. (An easy way to make the slices even is to first cut the cake in half, then cut each half into six pieces). Using a 5-ounce can (a small tomato paste can works great), cut 6 circles out of 6 of the slices of cake. With the remaining 6 slices, use a 15-ounce can to make slightly larger circles of cake for the tops. You should end up with six small circles and six large circles. Reserve.
Slice the second pound cake lengthwise into six slices about 1/4-inch-thick, then cut those slices into strips about an inch wide. Put the small circles of cake on the bottom of each of the six individual holders of the muffin tin, then bend the long strips to line the sides. You now should have six individual holders lined at a bottom and sides with cake.
Fill each cake cup with a scoop of ice cream.
Place the larger circles of cake on top to form a lid.
Wrap the whole tin in plastic wrap and place in the freezer for at least an hour to firm up.
To serve, gently lift each individual ice cream cake out of the tin, using the plastic wrap to help release. Place each cake upside down on a dessert plate. Heat up the caramel or butterscotch sauce and drizzle it over the cake. Spray some whipped cream on top.