2 x 1 litre tubs vanilla ice-cream
½ x 2 litre tub mint choc-chip ice-cream
2 x 250g punnets fresh strawberries, hulled, chopped
Pink food colouring, to tint
Blue food colouring, to tint
1 cup candy-coated chocolate buttons
Invert base of a 24cm springform pan (base measuring 22cm). Line base and side with baking paper, extending paper 4cm above pan edge.
Divide vanilla ice-cream between two bowls. Place mint choc-chip ice-cream into separate bowl. Stand ice-cream at room temperature for 10 minutes, or until softened. Stir until smooth.
Meanwhile, process berries in a food processor until pureed. Strain. Discard seeds. Stir puree into one bowl of vanilla ice-cream. Tint pink
Tint remaining bowl of vanilla ice-cream blue with food colouring.
Using different large spoons, alternately drop spoonfuls of strawberry, blue and mint choc-chip ice-cream into prepared pan. Smooth over top. Sprinkle with chocolate buttons. Cover. Freeze for about 6 hours, or overnight until firm.
Just before serving, remove side of pan and lining paper. Transfer to a plate.