To make the ‘nice cream’, blitz all the ingredients in a food processor until the mixture has the consistency of soft serve ice cream, using a spatula to scrape down the sides every so often

You can eat it immediately but it will be very soft – for a scoopable consistency, transfer to an airtight container and freeze for one hour

In a small saucepan, combine the blackberries, sugar and a splash of water. Cook, stirring occasionally, until the fruit has softened and lost its shape, 5–10 minutes

Remove from the heat, whizz in a blender then press through a fine mesh sieve to remove the seeds. Set aside while you make the hazelnut crunch

Preheat the oven to 160°C/gas mark 3. Line a large baking tray with parchment paper

Combine the maple syrup, vegetable oil, vanilla extract and cinnamon in a medium bowl, then stir in the oats and hazelnuts until evenly coated. Spread in an even layer on the prepared tray and bake for 20–25 minutes until lightly golden, stirring once or twice to ensure an even bake

Remove from the oven and allow to cool completely (the crunch will crisp up some more as it cools)

To serve, scoop the ‘nice cream’ into bowls, drizzle over the blackberry compote and sprinkle with hazelnut crunch