1. Prepare the Pan and First Layer:

• Line a 9-by-5-inch loaf pan with a large piece of plastic wrap, making sure to leave a generous 2-inch overhang on all sides. This plastic wrap “sling” is essential for removing the terrine later.
• First Layer: Sprinkle ½ cup of the cookie crumbs evenly over the bottom of the plastic wrap-lined pan.
• Drizzle ¼ cup of the dulce de leche over the crumbs.
• Carefully spread the 3 cups of slightly softened strawberry (or cherry-vanilla) ice cream over the crumbs in an even layer.
• Top the ice cream with another ½ cup of cookie crumbs and another ¼ cup of dulce de leche.
• Place the pan in the freezer until this layer is somewhat firm, which will take about 1 hour.

2. Add the Second Layer:

• Remove the pan from the freezer.
• Add the 3 cups of slightly softened mango ice cream, spreading it carefully into an even layer over the first layer.
• Gently press the maraschino cherries into the mango ice cream layer, distributing them evenly. Use a spatula to smooth the layer again after adding the cherries.
• Top this mango layer with the remaining ½ cup of cookie crumbs and the remaining ¼ cup of dulce de leche.
• Place the pan back in the freezer until this second layer is also somewhat firm, about another 1 hour.

3. Add Final Layer and Freeze Solid:

• Remove the pan from the freezer once again.
• Top the terrine with the final layer of 3 cups of slightly softened coconut ice cream, spreading it evenly to the top of the pan.
• Cover the pan with the overhanging plastic wrap.
• Freeze until the entire terrine is completely hardened and solid. This will take at least 4 hours, but preferably overnight.

4. Unmold and Prepare for Frosting:

• Once the terrine is frozen solid, remove it from the freezer.
• Place a serving platter that has been chilled in the freezer upside down on top of the loaf pan.
• Holding the platter and pan together firmly, flip them over.
• Use the plastic wrap overhangs as handles to gently lift the loaf pan off, leaving the inverted terrine on the chilled platter. Carefully peel away the plastic wrap.
• Place the unmolded terrine on its platter back into the freezer while you quickly make the whipped cream frosting.

5. Make Whipped Cream Frosting and Finish:

• In a large, chilled bowl, combine the cold heavy cream, confectioners’ sugar, pineapple extract, and pure vanilla extract.
• Using an electric mixer on medium-high speed, beat the mixture until stiff peaks form (when you lift the beaters, the peak stands up straight).
• Remove the terrine from the freezer. Quickly spread the prepared whipped cream all over the top and sides of the frozen cake, using the back of a spoon or a spatula to create decorative peaks and swirls.
• Return the frosted terrine to the freezer until the whipped cream is firm, about 30 minutes to 1 hour more.

6. Serve:

• To serve, you may need to let the terrine sit at room temperature for 5-10 minutes to soften just enough for easier slicing.
• Use a large, sharp knife dipped in hot water and wiped clean between cuts to slice the Tropical Ice Cream Terrine into thick slices.
• Serve immediately and enjoy this spectacular frozen dessert!