This could be thought of as a German version of the French “Tranche Napolitaine.”
It is an ice cream dessert. Ice cream is layered into a long spring-form pan, then frozen into layers. One layer is usually chocolate, with the other two layers usually being any two of the following: vanilla, pineapple, strawberry, maraschino, amaretto.
When the ice cream has frozen hard again, it is then removed from the pan as a “loaf”, and sliced into thick finger slices. Each slice is then dipped in chocolate. The slices are often served arranged on a plate with whipped cream and wafer biscuits.