Frozen confectionery product with layered structure and apparatus for manufacturing same

1. A method for manufacturing a frozen confectionery product comprising:

directing chocolate through a first passage of an apparatus while directing ice cream through a second passage of the apparatus and while insulating the first passage from the second passage such that the first passage only joins the second passage at an outlet port of the first passage, the apparatus comprising a nozzle comprising the outlet port of the first passage and an outlet port of the second passage; and

simultaneously extruding the chocolate through the outlet port of the first passage and the ice cream through the outlet port of the second passage, the ice cream and the chocolate simultaneously extruded into a container while the nozzle and the container are rotated with respect to each other, and the distance between the nozzle and the container is increased by a vertical movement of either the container or the nozzle.

2. The method of claim 1 , wherein two different types of ice cream having a visually different appearance are fed to the apparatus through two ice cream inlets.

3. The method of claim 1 , wherein the simultaneous extrusion of the ice cream and the chocolate while the nozzle and the container are rotated with respect to each other comprises rotating the nozzle relative to a fixed body of the apparatus, the apparatus comprises a chocolate inlet leading to the first passage and comprises an ice cream inlet leading to the second passage, the chocolate inlet and the ice cream inlet are provided by the fixed body, and the outlet ports are provided by the rotatable nozzle.

4. The method of claim 3 , wherein the nozzle and the fixed body are coaxial to each other.

5. The method of claim 1 , comprising directing the chocolate through two separate passages that are insulated from the second passage, each of the separate passages for the chocolate having a separate outlet port.

6. The method of claim 5 , wherein the outlet port of the second passage is centrally located in the nozzle, and the separate outlet ports for the chocolate are located symmetrically relative to the outlet port of the second passage.

7. The method of claim 1 , wherein the directing of the chocolate through the first passage and the extruding of the chocolate comprise directing the chocolate through a single chocolate inlet into the first passage and out of two separate outlet ports of the first passage.

8. The method of claim 1 , wherein the simultaneous extrusion of the chocolate and the ice cream provides a plurality of chocolate patterns in the frozen confectionery product, the chocolate patterns comprising at least two substantially helical chocolate layers forming substantially annular parallel chocolate layers having a thickness between 500 μm and 3500 μm.

9. The method of claim 1 , wherein the simultaneous extrusion of the chocolate and the ice cream comprises extruding the chocolate as at least two substantially helical chocolate layers extending across the complete height of the container.

10. The method of claim 1 , wherein the outlet port of the first passage extends parallel to the outlet port of the second passage to form an annular or helical chocolate layer upon rotation of the nozzle and the container with respect to each other.

11. The method of claim 1 , comprising heating the first passage by directing hot air through an air passage in the apparatus and toward the first passage.

12. The method of claim 1 , wherein a part of the nozzle contains a portion of the second passage, and the directing of the chocolate through the first passage comprises directing the chocolate through a flexible hose that forms at least part of the first passage, the flexible hose does not touch the part of the nozzle that contains a portion of the second passage.

13. The method of claim 1 , wherein the outlet port of the first passage abuts the outlet port of the second passage.