For each layer blend ingredients together until smooth, scraping the sides as needed

Pour chocolate layer into 9x5 loaf tin lined with parchment paper

Allow to freeze at least 1 1/2 hours- it doesn't have to be full firm; just not liquid still before spreading next layer

Repeat with vanilla layer and freeze 1.5 hours until at least soft

At this point you can place popsicle sticks so that when you slice you have 8 or 10 ice cream squares

Belsen strawberry ice cream ingredients and pour overtop

Freeze the full mixture for 4-5 hours until top layer is firm to the touch

Slice with a cold knife and wipe the knife with a paper towel in between each slice if you'd like to avoid any mixing of the layers while slicing

Optimally, dip in melted dark chocolate for a crunch, and freeze another 10 minutes

Store in an airtight container in the freezer