Neapolitan Nice Cream

Cook Time 30 minutes plus setting time

Serves 4

Ingredients

900g frozen banana

1 cup Greek-style yoghurt

400g frozen strawberries

¼ cup honey 

1 tsp vanilla bean paste

2 tbsp cocoa powder

Method

For the vanilla layer, place 400g frozen banana, ½ cup yoghurt, 1 tbsp honey, and the vanilla bean paste into a food processor. Blend for 1 minute, scraping down the sides as needed, until thick and smooth.

Spoon into one-third of a 2L container and smooth the surface.

For the strawberry layer, without rinsing the processor (the vanilla base will add flavour), add 100g frozen banana, the frozen strawberries, another 1 tbsp of honey and the remaining yoghurt. Blend until smooth, then spoon alongside the vanilla layer.

For the chocolate layer, add the remaining 400g frozen banana to the processor with the cocoa powder and remaining honey. Blend until smooth and spoon into the final third of the container.

Cover with cling film, then freeze for 3–4 hours or until just firm.

Scoop into cones or cups and enjoy.