For The Chocolate Ganache:

On low flame, combine cream and chocolate and when it melts 75% remove from flame and the remaining heat is enough to melt the chocolate fully.

Allow it to cool completely.

For The strawberry Puree:

Grind strawberry to  a paste.

Add condensed milk and cook on low flame until it thickens. 

Remove from flame and set aside to cool.

For The ice cream base:

Whip cream until soft peaks form.

Whip condensed milk for a while and add 1/3rd of the whipped cream to it.

Whip until it lightens up.

Now add the condensed milk back to the whipped cream and gently fold them together.

Divide it into three equal portions.

Line three 6" cake tins with cling film.

Add vanilla essence to one portion, mix and pour into one cake tin.

Mix the chocolate ganache to one portion and pour into one tin.

Mix strawberry puree into one batch and pour it into another tin.

Freeze all the three for four hours.

Arranging The Cake:

Whip the filling cream until soft peaks form.

Add icing sugar and vanilla essence and beat until thick.

Place the vanilla layer on a cake board and with the help of two rectangular OHP sheets make a cylinder around the slice.

Secure the ends with a cello tape.

Now add 1/3rd of the filling on top of vanilla layer.

Place the strawberry slice on top and add another 1/3rd filling.

Place the chocolate one on top and add the remaining filling. Level the top and freeze over night.

Chocolate Topping:

Heat together cream and chocolate.

Once it melts, remove from flame and add coconut oil and whisk well.

Allow it to cool completely.

Remove the icecream cake from freezer, remove the OHP sheet lining and pour the chocolate on top.

USe a spatula to create the drips at the sides.

Top with lts of chocolate chips.

Freeze for two hours.

Use a serrated knife dipped in hot water and use it to slice the cake.

Enjoy immediately.