Combine whipped cream ingredients in medium bowl. Using electric mixer fitted with whisk attachment, beat, gradually increasing speed from low to high, until cream just holds stiff peaks. Do not overwhip. Whipped cream will keep, covered in plastic wrap and refrigerated, for up to 6 hours. Whisk whipped cream for a couple of seconds before using it.
Cut cake and spread jam:.
Arrange 12 cupcake liners in 12 cup muffin tin. Cut pound cake into 1/2 inch slices. Use a 2 inch biscuit cutter to cut 12 circles. Reserve remaining pound cake and scraps for another use. Spread 1 teaspoon jam on top of each circle of pound cake. Place circles in cupcake liners.
Add ice cream:.
Place nicely rounded scoop of ice cream on top of each pound cake circle. Cover muffin tin with plastic and place in freezer until ice cream is very firm, at least 2 hours and up to 2 days.
Frost with whipped cream:.
Remove muffin tin from freezer and cover ice cream with whipped cream mixture (Vanilla or Chocolate), leaving cakes in tin and spreading whipped cream to form sloped sides and peak.
Freeze and serve:.
Return to freezer to allow to set overnight. Remove cupcakes from muffin tin and serve.