Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.

You need to soak the cashews so that they are soft enough to blend to a smooth cream. Either cover them with plenty of boiling water and leave to soak for an hour, or cover with cold water and leave to soak overnight.

Place the porridge oats in a saucepan with half of the soy milk and bring to a gentle simmer, cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are soft.

Drain the soaked cashews well then place them in a blender with the other half of the milk and blitz until smooth.

Add the cooked oat mixture to the blender along with the sugar, mint extract, xanthan gum, salt and vodka (if using) and blend until the mixture is very smooth.

Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.

Once the ice cream mixture is thoroughly chilled, add some green food colouring as you like, give it a good whisk then pour it into your ice cream maker and churn according to the manufacturers instructions until it reaches soft serve consistency.

Meanwhile, melt the chocolate and pour it into a piping bag fitted with a small round nozzle.

Slowly drizzle the chocolate in a thin stream onto the churning ice cream, as it hits the cold ice cream it will solidify and break into small shards. Try to avoid pouring the chocolate onto the beaters.

Once the ice cream is done churning, transfer it to a freezer-proof container and freeze for about 4 hours, until firm, before serving.