Chocolate & Cupboard Stuff Ice Nohm

Sometimes you've shopped & planned, sometimes you just want something and make do! I've got some gluten free cones from ocado and wanted some ice cream to go in them. Chocolate I had the ingredients for but I like my ice cream Ben & Jerry style with bits so I raided the cupboard. I made double quantities as I wanted a scoopable amount; this made a small ice cream tub full.

2 Tins of coconut milk
Carton of coconut cream
1/2 cup sugar (I prefer golden caster sugar) 
1/2 cup good cocoa powder
Big pinch of salt
2 tsp Vanilla Extract
Tsp xanthan gum

Handful of chocolate chunks (more would have been better)
Glace Cherries (half a tub)
Couple of big tablespoons of fluff

I mixed the icecream then put it in the machine til it got to soft set stage. I stirred through the bits & swirled in the fluff before slopping it into a tub & putting it into the freezer to firm up (not for long enough - it was still a bit sloppy to scoop). Sometimes winging it really works. 

Passion Fruit Ice Nohm

We won't go into the minor mishap that saw me wearing half the mix - but I still got a decent amount!

It has a subtle flavour and is a good accompaniment to other fruit - strawberries in my pic. Pretty much my usual Ice Nohm mix but I doubled up - the standard mix doesn't make much (this would have made a lot more if a good third hadn't ended up on me and the floor).

2 tins of coconut milk
1/2 cup of golden caster sugar
Good pinch of salt
2 tsp vanilla
1 tsp xanthan gum
2 or 3 passion fruits (seeds & pulp scooped out)

Quite simply mix everything together then pop it in your ice cream maker.

Chocolate Almond Promise Ice Nohm

Almonds are a symbol of promise, hence the name. The picture I think may get gold in the worst ever food photo though!

If you can't get the Almond Lindt*, any similar chocolate would work or some plain chocolate & toasted almonds.
Tin of coconut milk
1/4 cup sugar
1/4 cup cocoa powder
Pinch of salt
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp xantham gum
Bar of Lindt roasted almond chocolate*
Mix together all the ingredients except the Lindt and put in your ice.cream maker. Once it is at Mr Whippy stage, break up the chocolate & stir it in.
Yum!


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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!

Honeycombe Ice Nohm

An easy twist on vanilla icecream, served here with baked plums. I got the honeycombe pieces from Sainsurys - they do a little bag of them in the baking section - but anything similar would be fine! If you click on the title it should take you to the Sainsburys ones.

1 tin of coconut milk
1/4 cup of golden or brown sugar
Pinch of salt
Tsp vanilla
Squirt of agave or golden syrup
1/2 tsp xanthan gum
100g of mini honeycombe pieces

• Mix everything bar the honeycombe pieces and put into your icecream machine.
• When the ice cream is done but still soft stir through the honeycombe pices.
• Serve & eat!

Strawberry Shortcake Ice Nohm

This challenges the chocolate ice nohm for my favourite! I will take a picture when I have a pretty serving - rather than eating it out of the ice cream maker bowl and before dinner too - terrible!

1 tin of coconut milk
1/4 cup sugar
Tsp vanilla
1/2 tsp xantham gum
Cup of strawberry puree (a good way to use up over ripe strawberries, add a bit of sugar before you whizz them up)
125g shortcake biscuits (coincidentally the amount in the packet of sainsburys shortcake biscuits I was using!) smashed up

Mix together the coconut milk, sugar, vanilla and xantham gum. Tip into the ice cream maker and set it going. Once the ice cream is thick and part frozen tip in 1/2 a cup of strawberry puree and leave to finish. Once the ice cream is done add the rest of the strawberry puree and the crushed biscuit pieces to stir through (but not thouroughly).

I freeze it in individual pots so I don't have to take the whole tub out to soften before scooping - admittedly this has a lot to do with my lack of will power! Lakeland do some pots for individual steamed puddings which are ideal! This mixture filled 7 plus a bit left in the machine.

Easy Creamy Chocolate Ice Nohm

Well I thought long & hard about what to put on as the first recipe, but in the end the sunshine and the amount of this I eat made it an easy choice!
This makes enough for 1 batch in my 1.1l icecream maker.

It is very creamy and oh so easy - 30 minutes tops to a bowl of chocolate ice cream! (probably a bit too easy for my waistline!)

Tin of coconut milk
1/4 cup sugar

1/4 cup cocoa

Pinch of salt

1 tsp Vanilla Extract

1/2 tsp xanthan gum

Whisk all of the ingredients in a bowl. If you leave it for a bit the icecream is tastier and thicker but there is no harm in pouring it into your ice cream maker right away! Chocolate chips tipped in just as the mix is pretty much done are a good addition! Am going to start experimenting and I will add more options soon!

Just be warned once you have frozen it it does take a while to be scoopable so make sure you take it out before dinner!