Let the ice cream melt a little until it resembles the texture of thick cake batter.
Mix the rum with the cherry ice cream or skip for a kid-friendly version.
Line a 9-inch pan with parchment paper and cover the bottom with one layer of the cookies. You can also use leftover sponge cake.
On top of the cookies, spread the cherry ice cream in an even layer.
Tap to make sure that there are no air pockets. Follow the same step with the pistachio ice cream and the chocolate ice cream. You can also add scoops of the three ice cream flavors and spread them with a spatula.
Cover the pan with plastic wrap and freeze until firm.
Remove the parchment paper from the bottom of the pan, and you’ll have a block of the ice cream.
Cut the block into slices and serve with some pistachio on top.