Ingredients

300ml local double cream
250g tub Coop classic vanilla custard
2 tbsp caster sugar
250g Coop Greek style yogurt
5 tbsp Coop Delaney’s Irish country cream

For the topping:
2 tbsp Coop Delaney’s Irish country cream
4 tbsp hazelnut chocolate spread
Handful roasted hazelnuts, chopped (optional)

Method

1. Chill a large bowl in your freezer

2. Whip the cream to soft peaks

3. Add the custard and whip again until like soft whipped cream

4. Gently stir in the sugar, yogurt and country cream

5. Spoon into the chilled bowl and freeze for 2.5 hours, or until the mixture starts to freeze around the edges

6. Stir to combine, then freeze again for 1- 2 hours, or until thicker but still stirrable

7. Stir again to break up the ice crystals, then transfer to a lidded container and freeze overnight

8. To make the sauce, stir the country cream into the chocolate spread

9. If you prefer a runnier sauce, mix in 2 tbsp warm water

10. Remove the ice cream to soften slightly, before serving in scoops

11. Drizzle with the sauce and scattered with the nuts, if using

Tips

Drink responsibly. For more information visit drinkaware.co.uk