In a bowl mix together 1/4 cup of coconut milk and corn flour and mix well.

In a sauce pan mix together remaining coconut milk and sugar.

Bring it to boil.

Add the cornflour mix and keep on stirring until the mixture stats thickening.

Remove from stove and transfer the custard on a large tray which will help it cool faster.

In a bowl beat non dairy whipping cream until soft peaks form.

Add the cooled custard in two to three batches and whisk until combined

Fill a large bowl with ice cubes and crystal salt.

Place the custard bowl inside the ice cube bowl and whisk for 20 to 30 minutes.

Divide the custard into four equal portions.

To one portion add rose milk essence and mix well.

Transfer to a jar and freeze for 2 hours.

To another portion add dark chocolate ganache and mix.

Transfer to a jar and freeze for 2 hours.

To the remaining portions add vanilla essence and mix well.

Transfer to a jar and freeze for two hours.

Preheat oven to 180°C.

In a bowl mix together flour, sugar, baking powder and baking soda.

Add oil, coconut milk, vinegar and vanilla essence.

Mix until it forms a smooth batter.

Pour it into a greased and lined tray and bake for 25 - 30 minutes or until a tooth pick inserted comes out clean.

Transfer to a wire rack and cool completely.

Take a 7 1/2" by 3" loaf pan.

Cut a baking paper larger than the pan and trace the base of the pan in the centre.

Cut the corners and fold a;ll the crease lines.

Place the paper inside the pan and press it in place. The crease lines will help you line the pan easily.

Gently whip the semi frozen vanilla ice cream with a spoon and transfer half the portion into the pan.

With a spatula spread it to a even layer.

Freeze it for 30 minutes.

Now add some tutti frutti and add the rose ice cream.

Level it and freeze for 30 minutes.

Again add the remaining vanilla ice cream and spread it out.

Freeze for 30 minutes.

Finally add the chocolate ice cream and level.

Add some tutti frutti.

Cut the cake to the size of the pan and place it on the chocolate layer.

Cover with cling wrap and freeze it for 6 - 8 hours.

Remove cling wrap. gently flip the ice cream on to the serving plate.

Top it with chopped mixed nuts.

Slice it up and serve immediately.