It features a flowering period of around 55-60 days, with an indoor size of around 0.9-1.2 meters, and 1.5-2.0 meters outdoors. It produces a yield of up to 550g per m2 indoors, while outdoors it is possible to obtain a yield of up to 1.5kg per plant.

In terms of cultivation methods, the use of LST or pruning techniques is recommended to control the development of the plant. Ice Cream Cake can be grown in any type of growing substrate, be it soil, hydroponics or aeroponics.