Frozen confectionery product with layered structure and apparatus for manufacturing same

An apparatus for making a frozen confectionery product by rotary vertical extrusion into a container, the apparatus comprising:

• a nozzle;
• at least one ice-cream passage with at least one inlet port and an outlet port;
• at least one chocolate passage with at least an inlet port and at least two outlet ports, the chocolate passage is insulated from the ice-cream passage and joins the ice-cream passage only at the outlet port of the ice-cream passage such that the outlet port of the at least one ice-cream passage is in the same plane as the at least two outlet ports of the at least one chocolate passage;
• the outlet ports are located in the nozzle and have elongated cross-sections, and the chocolate outlet port extends parallel to, and in the same direction as, the ice cream outlet port, so as to form an annular or helical chocolate layer upon rotation of the nozzle and the container with respect to each other.