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.

• 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.