In the pan holding the disc of meringue, add the chocolate ice cream. Place a piece of plastic wrap over the ice cream and press down lightly into an even layer. If you have time, place the cake in the freezer for one hour between each new layer of ice cream, so the layers will be better defined. In this case, do not put all three ice cream flavours in the fridge to soften at the same time. Remove the plastic wrap. Repeat with a layer of vanilla ice cream followed by cherry ice cream, pressing down with plastic wrap before adding the next layer. Top with the second disc of meringue, cookie crumb side up. Cover with plastic wrap. Freeze for 8 hours or overnight.