Line loaf pan with plastic wrap, leaving extra hang over so you can lift it out onto a platter when ready.
Starting with the black cherry ice cream layer it on the bottom about an 1 1/2 inches thick by pressing it down and then take a small off set spatula and smooth it out evenly.
Freeze it for 10 minutes.
Repeat the process with the vanilla ice cream.
Repeat the process for the blue moon ice cream but before the final freeze add popsicle sticks in sets of two. I used 12 total.
Freeze for at least five hours, over night preferable.
When ready to serve take out of freezer and gently pull brick out of pan using plastic wrap as handles. Gently remove the plastic wrap from the ice cream brick and set on platter.
Let sit for 10 minutes to soften.
Add whipped cream, hot fudge, cherries and sprinkles.