Pink & Fluffy Dotty Choccy Ice Nohm

Otherwise known as double choc 'ice cream' with a raspberry marshmallow swirl.

I  decided that I needed a new name for my 'ice cream' recipes and helped by my tweeps and google I am calling them Ice Nohm. The ice bit is obvious but the Nohm comes from the Thai for coconut milk - nohm gkati - I did say google was involved! When I saw the word Nohm I knew it had to be involved! I tend to use coconut milk, as it has a creamyness that rice milk for example doesn't and doesnt taste coconutty if you have other flavours in.

This recipe came about because my friend Sarah came round for tea last night & when I got home I realised I didn't have anything for pudding. I keep the bowl part of my ice-cream maker in the freezer so thought I would knock up some Ice Nohm (not that I had named it that then!). The basic Ice Nohm recipe is easy and I just added what I had in the cupboard & thought would go! 

When I first started making Ice Nohm I thought it was the Coconut Cream which made it creamy but it is the Xantham Gum I think. The Coconut Cream mainly adds calories! I will go back tio my previous recipes and take it out I think - and change them to Ice Nohm! Generally ice cream made from 1 tin of coconut milk will make enough for 2-3 people depending on the bits you put in!

I must credit Sarah in part for the name, it took us a while of bouncing ideas to come up with one we liked! The photo's a bit rubbish & I must have taken it from a pink side as it was actually mainly chocolate with a pink ribbon through it. Bad dishing up maybe!

Choc Ice Nohm mix
Tin of coconut milk
1/4 cup sugar (you can swap this for the sweetner of your choice such as agave which I use sometimes but the fluff is so full of sugar it is not worth worrying!)
1/4 cup good cocoa powder
Pinch of salt

1 tsp Vanilla Extract

1/2 tsp xanthan gum

Extra Bits
Chocolate Chips (I used a pack of Dr Oetkers which are 100g but anywhere around that amount is fine!)
2 big tbsp Raspberry Fluff (Fluff is an american marshmallow spread which you can get in places like Selfridges or online in the UK. It has no nutritional value whatsoever but I don't care coz I like it. The original white one with chocolate spread on a crumpet <insert Homer Simpson noise here>)

Obviously you need to take into account your ice cream makers instructions as well here.

• whish together the mix ingredients, this is especially important with the choc one as the cocoa can go a bit lumpy. You want a smooth consistency.
• Once it is mixed tip it into the ice cream maker.
• When it is still soft, like Mr Whippy consistency, stop the machine and with a spatula stir in the chocolate chips and then swirl in the fluff. You are aiming for a ribbon of fluff through the chocolate which is admittedly not very clear on my pic, so you dont want to mix it in nor do you want 1 big blob.
• At this point you can put it in the freezer in a tub to firm it up or eat it - it depends how sloppy you like your ice cream!
• I served this in dark chocolate cups (which kinda look like chocolate cupcake cases) which I admittedly bought from sainsburys rather than made! They are an easy way to posh-up ice cream!