For the basil ice-cream:

1. Grease and line a medium sized loaf tin OR terrine tin with silicon baking paper.
2. Place the water and castor sugar in a small saucepan and stir on medium heat to dissolve the sugar. Allow to simmer for 5 minutes and cool completely.
3. Blend the sugar syrup and basil leaves with a stick blender to make a beautiful green basil syrup.
4. Beat the vanilla Velvet until it starts to get light and fluffy. Add the basil syrup and beat for another minute to combine.
5. Spoon the mixture into the prepared loaf tin and place it in the freezer. Remove after one hour and sprinkle the crushed meringues on top of the ice-cream. Use your fingers to secure them slightly into the ice-cream and return to the freezer to get frozen.

For the strawberry ice-cream:

1. Combine the strawberries and the First Choice Strawberry Dessert topping and blend with a stick blender.
2. Beat the Strawberry Velvet until it starts to get light and fluffy and add the strawberry mixture. Beat for another minute to combine.
3. Spoon the mixture on top of the frozen basil ice-cream layer and freeze for a few hours or overnight.

To Serve:

1. Remove the ice-cream loaf from the loaf tin, remove the paper and place it on a serving platter.
2. Top with the strawberries, basil leaves and meringues and drizzle generously with the First Choice Strawberry Dessert Topping.