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!
