Step 1: Prepare the Loaf Pan

1. Line a 9×5-inch loaf pan with plastic wrap, leaving an overhang on all sides to lift the terrine later.

2. Sprinkle ½ cup coarsely crushed cookie crumbs evenly over the bottom of the pan.

3. Drizzle ¼ cup warmed dulce de leche over the crumbs.

Tip: Smooth the plastic wrap to avoid wrinkles. Warm dulce de leche in the microwave for 10 seconds if it’s too thick to pour.

Step 2: Add the First Ice Cream Layer

1. Let 3 cups strawberry rhubarb ice cream soften slightly at room temperature (about 10 minutes).

2. Spread the ice cream over the cookie crumbs in an even layer using a spatula.

3. Sprinkle ½ cup more cookie crumbs over the ice cream and drizzle with ¼ cup dulce de leche.

4. Freeze until somewhat firm, about 1 hour.

Tip: Soften ice cream just enough to spread, not melt. Smooth with an offset spatula for neat layers.

Step 3: Add the Second Ice Cream Layer

1. Let 3 cups mango ice cream soften slightly at room temperature.

2. Spread the mango ice cream over the first layer in an even layer.

3. Press ½ cup maraschino cherries (stems removed) into the ice cream, then smooth the layer again.

4. Top with the remaining ½ cup cookie crumbs and ¼ cup dulce de leche.

5. Freeze until somewhat firm, about 1 hour.

Tip: Pat cherries dry to prevent excess liquid. Press gently to keep the layer even.

Step 4: Add the Final Ice Cream Layer

1. Let 3 cups coconut ice cream soften slightly at room temperature.

2. Spread the coconut ice cream over the second layer in an even layer.

3. Cover with plastic wrap and freeze until hardened, about 4 hours or overnight.

Tip: Press plastic wrap directly on the ice cream to prevent ice crystals. Freeze overnight for the firmest terrine.

Step 5: Make the Whipped Cream Topping

1. In a large bowl, beat 1 ½ cups cold heavy cream, 3 tbsp confectioners’ sugar, ¾ tsp pineapple extract, and ¾ tsp vanilla extract with a mixer on medium-high speed until stiff peaks form (about 2-3 minutes).

Tip: Chill the bowl and beaters for faster whipping. Don’t overbeat, or the cream will turn grainy.

Step 6: Finish and Serve

1. Remove the terrine from the freezer and lift it from the pan using the plastic wrap overhang.

2. Invert onto a chilled serving plate and peel off the plastic wrap.

3. Spread the whipped cream all over the terrine, using the back of a spoon to make peaks.

4. Freeze until the whipped cream is firm, 30 minutes to 1 hour.

5. Slice with a sharp knife dipped in warm water and serve immediately.

Tip: If the terrine is hard to lift, let it sit for 5 minutes. Wipe the knife between slices for clean cuts.