Method:

Layer 375g frozen raspberries in the base of two lined metal bread pans.

Transfer 800g of ice cream to a large bowl and mash with a potato masher to break down. Combine with vanilla paste. Pour vanilla ice cream over the berries, and return to the freezer to harden.

Mash the strawberries together with a further 750g of ice cream until well blended. Spoon over the vanilla icecream layer, and return to the freezer to harden.

Blend 240 ml of passionfruit pulp with the remaining 750 g ice cream. Pour over the strawberry layer, and return to the freezer to harden.

Cover and freeze for 6 hours or until firm.

Serve in slices with extra passionfruit syrup, extra frozen berries and mint.