Maxibon

• 50g caster sugar
• 20g cream cheese
• 250ml whole milk
• 150ml double cream
• 1 tsp vanilla bean paste
• 30g crushed Oreos

Mix all the ingredients together until well combined and the sugar has dissolved. Transfer the mixture to the Ninja Creami Ice Cream Maker tub. Place on the lid and freeze for 24 hours, ensuring mixture is level.

Remove the tub from the freezer, remove the lid, then place the tub in the machine’s outer bowl. Install the paddle into the outer bowl lid and lock the lid assembly on the outer bowl. Place the bowl assembly on the motor base and twist the handle right to raise the platform and lock in place. Select ‘ice cream’.

Once processing is complete, mix in your crushed Oreos. Smooth your ice cream into rectangular moulds and refreeze until solid.

• 100g caster sugar
• 120g softened unsalted butter
• 1 large free-range egg
• 50g custard powder
• 180g plain flour
• 50g cocoa powder
• 150g melted milk chocolate
• 30g hazelnuts, finely chopped

To make your biscuits, beat together your sugar and butter until light and fluffy. Lightly beat your egg and add to the mix.

Sift together your custard powder, plain flour and cocoa powder and then fold into the butter mix to form a soft dough.

Roll the dough to the thickness of a £1 coin and cut into rectangles a smidgen wider than your ice cream block and two-thirds of the length. Bake at 200°c/400°f/gas 6 for 15 minutes

Once your biscuits have cooled, sandwich your ice cream block with them.

Combine your melted chocolate and finely chopped hazelnuts and dip the exposed end of the ice cream into them. Make sure your chocolate has cooled to room temperature but is still runny. Serve and enjoy!