No and it's a pain. I make a cake that is frosted only on the top and between the layers, not on the sides, with the middle empty. The ice cream can be shaped in the cake pan, or one size below. They can be put together by the client (I have a cake board under the layer that can be slid out when the layer goes on the cake. I give the customer a mini lesson.
The other way is that I deliver it during the event so that I can put it together.
I charge a big surcharge for this over the price of the cake they order. I can make the ice cream from scratch too. I always use cooked custard bases.
Obviously, it's for those clients who want a premium dessert.
I actually will do just about anything a customer requests. If it's time-consuming, I have to charge accordingly.
To give you an idea, I charge $40.00 over my cake price for a layer of homemade ice cream added to a cake. They do get the extra ice cream. With my average cake around $40.00, this gets up there. The extra covers the ice cream, labor, and special packing to deliver.
To use store-bought premium ice cream instead, I charge the price of the ice cream plus $15.00.