Rainbow Ice-Cream Cake

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.