Cut the strawberries into small pieces.
Blend the strawberries with MILKMAID.
Add milk, ice cubes and ice cream to the above mixture and blend for 1 minute or till small chunks of strawberries are left and the liquid mixture is foamy. Pour into glasses and serve chilled.
Blend MILKMAID and remaining ingredients in a blender until smooth, stopping to scrape down sides.
Pour the banana mixture into a pudding container.
Freeze for about 2 hours or until firm.
Cream egg yolks until almost white. Boil the MILKMAID mix in a heavy-bottomed pan; whisk in yolks and MILO powder.
Return to a low fire and stir continuously with a wooden spoon until the mixture coats the back of the spoon but do not boil. Remove from fire.
Dissolve gelatine in a small amount of hot water; stir into the mixture. Leave in a cool place until almost set.
Fold in lightly beaten cream and stiffly beaten whites. Pour into a very lightly greased mould. Refrigerate to set.
Turn out onto a plate; decorate with whipped cream and grated chocolate.