Strawberry and peppermint ice-cream cones

Place a 12cm x 22cm medium loaf pan in the freezer.

2. Stand ice-cream at room temperature until slightly softened. Divide between two large bowls. Stir with a wooden spoon until smooth.

3. Add Straw’bry & Cream flavour and a few drops of pink colouring to one bowl. Stir until combined. Repeat with remaining ice-cream, peppermint extract and green colouring. 

4. Place large spoonfuls of both coloured ice-creams, alternating into chilled pan. Do not mix. Cover with plastic wrap. Freeze overnight until firm.

5. To make white chocolate cones. Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove. 

6. One at a time, dip a cone into chocolate, then into a bowl of pink, or green, or combined pink and green sprinkles. Place cones on a tray lined with baking paper. Stand at room temperature until set. 

7. To serve, scoop ice-cream into cones.