Vanilla ice-cream cones

Instructions

1. Mix the yogurt and fromage frais together in a large bowl. Stir in the sweetener and vanilla extract, pour into a freezer-proof container and freeze until firm but not rock hard (about 1½ to 2 hours).
2. Spoon the ice cream into your food processor (or cut it into chunks and add those to the food processor if that’s easier). Whizz to a thick, slushy purée, then return to the container and freeze again. Repeat this process two more times at 1- to 2-hour intervals, then return to the freezer and freeze until hard. (You could also make this in an ice-cream maker.)
3. To serve, remove the ice cream from the freezer and leave at room temperature until it’s soft enough to scoop. Add a scoop to each cone, evenly drizzle over the chocolate sauce and poke in the Flakes to serve.

Note

This recipe makes 20 x 40g scoops, so thereʼs plenty left for another day. And if you swap the waffle cones for regular ones, youʼll save 2 Syns per ice cream.