Neapolitan Ice Cream Cookie Loaf

Preheat the oven to 350° F.

Roll cookie dough into roughly an 8 x 8-inch square on sheet of parchment paper. Transfer dough on the parchment to baking sheet.

Bake for about 15 minutes or until golden brown. Let cool slightly on wire rack. Using the bottom of the loaf pan as a guide, trim cookie sheet into 2 rectangles that fit inside the loaf pan, making 1 rectangle slightly larger than the other since the edges of the pan are wider at the top. Let cool completely. Crumble the cookie trimmings and reserve in small bowl.

Line 9 x 5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread strawberry ice cream onto bottom of loaf pan in an even layer. Press the smaller cookie rectangle on top. Repeat with layer of vanilla ice cream and then the larger cookie rectangle. Top with a layer of chocolate ice cream. Finish with an even layer of cookie crumbs, pressing down gently to help them adhere. Cover the top of the loaf with the excess plastic wrap. Freeze for at least 3 hours or until firm.

Remove ice cream loaf from pan using overhanging plastic wrap to help you. Peel off plastic wrap and invert onto a platter or cutting board. Slice loaf to serve.