This frozen dessert is an easy twist on a favourite that can be whipped up (and eaten) in a flash. The ice-cream will keep in the freezer for 1-2 months.
Ingredients
2kg thick Greek-style yoghurt
1L rice malt syrup
250g strawberries, hulled and chopped
2 cups (500ml) coconut cream (we used Kara brand)
1/3 cup (35g) cacao, sifted
1 vanilla bean, split, seeds scraped
Directions
1.Place yoghurt and rice malt syrup in a bowl and whisk to combine. Divide evenly between three bowls.
2.For the strawberry flavour, add strawberries to one bowl and stir to combine.
3.For the vanilla flavour, add the coconut cream to another bowl and stir to combine.
4.For the chocolate flavour combine the cacao, vanilla seeds and 2 tablespoons of boiling water in a bowl. Add to remaining bowl of yoghurt and stir to combine.
5.Transfer all three flavours into separate large zip-lock bags. Place flat on trays and freeze overnight.
6.The next day, measure the longest side of a 2.5L capacity ice cream dish. Cut 2 pieces of thick cardboard to fit to the length and depth of the dish.
7.Wrap the cardboard in plastic wrap and wedge into the dish to divide into 3 equal parts.
8.Cut the strawberry mixture into small pieces, transfer to a food processor and whiz until smooth. Pour into one side of prepared dish.
9.Repeat with chocolate flavour and pour into the other side of the dish, leaving a gap in the middle for the vanilla flavour.
10.Wedge another small piece of cardboard between the centre to hold the large cardboard strips in place.
11.Freeze for 4 hours, or until firm.
12.Repeat the food processor step with ‘vanilla’ flavour.
13.Remove cardboard pieces and pour vanilla between the two flavours. Freeze for 2 hours or until frozen.
