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Whip the cream and Greek yoghurt in a large bowl until thick and peaks start to form.
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Stir the caramel in slowly to create swirls.
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Chop the Maltesers in half (you can use as many as you fancy) and gently fold into the other ingredients. Push a few whole Maltesers into the top for decoration.
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Cover and place in the freezer for several hours or overnight for a firmer ice-cream.
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Serve with sprinkled nuts and caramel ice-cream sauce. Enjoy!