NOMO Double Choc Chip Ice Cream

We've crafted a decadent and delicious plant based double choc chip ice cream. To make this recipe, you'll need an ice-cream machine, some NOMO chocolate and of course, an ice cream scoop at the ready!

We'd love to see what you create so be sure to tag us @nomochocolate

Ingredients

Serves 4

• 462g  Plant Based Milk
• 155g Caster Sugar
• 175g NOMO Creamy Choc, Roughly chopped
• 54g cocoa powder
• Pinch of sea salt
• 110g bag of NOMO Creamy Choc Buttons

Method

1. Put your Ice cream maker bowl in the freezer for at least 24 hours so its fully frozen
2. Mix the sugar, salt and cocoa powder in a saucepan.
3. Add the plant based milk and whisk until the dry ingredients are fully incorporated. Add the Chocolate to the mix.
4. Heat on a medium heat, stirring continuously until the chocolate has melted.
5. Remove from the heat and allow to cool and put in the fridge. The mix should be thoroughly chilled before use.
6. Remove your ice cream maker bowl from the freezer.
7. Turn your machine on so it is churning and slowly pour your ice cream mix.
8. Once your ice cream has thickened transfer to a Tupperware container, don’t worry if its not fully set at this stage
9. Pop into the freezer and leave for a couple of hours to harden.
10. Serve in a bowl or cone with extra NOMO buttons for delicious decoration!