The present invention is concerned with an apparatus for making a coated frozen confectionery product by co-extrusion of a frozen confection and a coating substance, and in particular a nozzle body forming part of the apparatus. The nozzle body according to the invention has a nozzle exit, through which the coated confectionery product is discharged as stream the stream of coated confectionery product being the frozen confectionery product at least partially coated with the coating substance. The nozzle body preferably comprises: -a frozen confection product channel communicating with at least one frozen confectionery inlet port and leading to the nozzle exit, -at least one coating supply channel communication with at least one coating inlet port and leading to at least one coating application chamber opening into the frozen confection product channel at a position upstream of the nozzle exit, and -a spreading tongue arranged downstream of the at least one coating application chamber and upstream of or forms part of the nozzle exit, said spreading tongue being adapted to distribute the coating substance onto the surface of the frozen confection and define the cross sectional shape of the stream of coated confectionary product. The invention also relates to a method for making a coated frozen confectionery product by co-extrusion.La présente invention concerne un appareil permettant de préparer un produit de confiserie surgelé enrobé par coextrusion dune confiserie surgelée et dune substance denrobage, et en particulier un corps de buse faisant partie dudit appareil. Le corps de buse selon linvention présente un orifice de sortie de buse à travers lequel le produit de confiserie enrobé est déchargé sous forme de flux, le flux de produit de confiserie enrobé étant constitué par le produit de confiserie surgelé au moins partiellement enrobé avec la substance denrobage. Le corps de buse comprend de préférence un canal pour produit de confiserie surgelé communiquant avec
