Nigella Lawson has divided opinion with her latest recipe - an ice-cream sandwich.
The 61-year-old TV cook took pudding to another level with her homemade coffee ice cream placed in a brioche bun.
While many fans were thrilled by her dish, others were left baffled by her creation.
To make the dish, Nigella says you need 300ml double cream, 175g of condensed milk, plus two tbsps each of espresso powder and espresso liqueur.
You then freeze the ice cream mix for six hours before sliding it into one of the burger buns.
She debuted the 'One-Step No-Churn Coffee Ice Cream' on Instagram where she told her 2.5 million Instagram followers it's the perfect "midweek treat."
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Nigella added: "You could mix it up now, it’s not yet 9am and eat it this evening.
"One of my absolute favourite ice creams, especially in brioche buns."
TV funny woman Dawn French is a fan and said: "Ice cream IN A BUN?!
"Oh Nigella… thank you."
One fan said: "Go Nigella, an ice cream sandwich.
"You’re a total rebel."
Another fan was split on the idea and said: "What???? Ice cream on brioche??
"Before I accuse Nigella Lawson of being mad, this sounds like the perfect thing to test during lockdown.
"Next you’ll be recommending Nutella and pasta."
A third quipped: "Looks brilliant! It’s calorie-free, right?"
While one person joked: "Ice cream in a brioche bun is a whole new Nigella level."
But another ranted: "In brioche buns? IN BRIOCHE BUNS?!?" and someone else put: "Not my cup of tea Nigella."
Nigella’s website reads: "I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling.
"So, here's how it goes: you don't make a custard and you don't need an ice-cream maker
"You could, and I often do, serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns."
Describing how to make it she adds: "Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture.
"And then fill 2 x 500ml or 2 x 1-pint airtight containers, and freeze for six hours or overnight.
"Serve straight from the freezer.
"Best if eaten within 1 week but can be kept up to one month in the freezer."
Nigella is no stranger to wacky recipes including cooking rump steak with vodka and bacon in her chocolate brownies.
She also put 40 cloves of garlic in a casserole.
Last December she sparked humour by pronouncing a microwave a "micro-wavey."
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