Make the chocolate base: If your dates are firm, soak them in boiling water for 10 minutes, then drain thoroughly. Add the dates, nuts, cacao powder and salt to a food processor and blitz until the mixture holds together when pressed between your fingers.

Press the mixture firmly into the base of a lined cake tin or silicone mould, creating an even layer. Then leave to the side while you make the icecream layers.

Add all of the icecream ingredients, except the strawberries and beetroot powder, to a high-speed blender, and blend until completely smooth and creamy, scraping down the sides as needed.

Pour half of the vanilla mixture over the chocolate base and smooth the surface. Optional, if you want very distinct layers: place in the freezer for around 30–60 minutes, until the surface begins to firm up.

Add the freeze-dried strawberries to the remaining vanilla mixture and blend until smooth. Start with 25g and add more, up to 50g, depending on how strong you want the strawberry flavour. Add the optional beetroot powder if you’d like a more vibrant pink colour.

Carefully spread the strawberry mixture over the vanilla layer and smooth the top.

Freeze for several hours or overnight, until completely solid. Remove from the freezer around 10–20 minutes before serving to soften slightly, then slice with a warm knife.