This is an old post I wrote back when JIF rolled out their own line of chocolate hazelnut spread(with mocha!). Sadly, it is no more. I hope they bring it back, but until then you can make this recipe with any other brand of chocolate hazelnut spread (like Nutella).
Hazelnut Joy Ice Cream
Would you believe this rich, creamy, chocolate ice cream is made with only three ingredients? Okay, four if you count the fact I made one tiny addition. But "Hazelnut Joy Ice Cream" is comprised of JIF Chocolate Hazelnut Mocha Spread, Cream of Coconut, and half-and-half.
I found the recipe on JIF's website and had to see if mixing three simple ingredients would result in decent ice cream.
Good, But Sweet
The verdict, after combining the ingredients and throwing them in my much-loved yet falling apart ice cream maker, was that the ice cream was a little bit too sweet. As a remedy to that, I whipped 6 ounces of plain whipping cream, folded it into the ice cream maker, and let it churn for a few more minutes just to mix. The ice cream looked a lot like the soft serve photo in JIF's picture, but possibly a little softer. After the recommended 4 hours in the freezer, it was perfect.
Smooth and Creamy Texture
Another positive thing about this recipe was that after 24 hours in the freezer, the ice cream did not develop any graininess. It did get hard and it did need to sit for a few minutes before being scooped, but it still retained a creamy, smooth texture when softened.
Recipe
JIF Hazelnut Joy Ice Cream
Ingredients
- ¾ cup heavy cream optional
- ⅔ cup chocolate hazelnut spread
- 15 oz cream of coconut, the kind used as a mixer (Coco Lopez)
- 2 cups half-and-half
Instructions
- Beat ¾ cup of heavy cream until stiff peaks just start to form. Set aside.
- Beat chocolate hazelnut spread and cream of coconut in large bowl with electric mixer on medium speed until smooth. Stir in half-and-half. Beat until well blended, about 1 minute. Fold in whipped cream ⅓ cup at a time, taste testing for sweetness
- Scrape into ice cream maker and freeze according to manufacturer instructions.
- Scrape into container. Cover and freeze for 4 hours.
Paula says
While I try and keep a well stocked pantry, inevitably I'll run short on an item now and then and I HATE going to the store for 1 thing, so I am a master of substitution. My ice cream straight from the maker was delicious and I had to control myself while transferring it to a container for ripening. It has a good 5 hours before we will want to dish it up. Stay tuned...
Cookie Sleuth says
This sounds fantastic! I wonder if it would work with Nutella...
Anna says
I love that you all are already thinking of variations :),
Paula, let me know what you think of it when it's done.
Paula says
I regularly make ice cream and HAD to check out this recipe. Lo and behold, I had all the ingredients in my pantry, in fact, most just needed to be used up. The partial jar of hazelnut spread had been hanging around for the longest time (maybe a year, at least a good 9 months) and the cream of coconut was from a wedding reception we threw 4 or 5 years ago. My maker is churning away even as I write. I agree about the the sweetness and I only had about half the required hazelnut spread. I used all my heavy cream in the mix and just added an extra cup of almond milk. Can't wait to try it!!!!!
Katrina says
I still can't find that Jif anywhere. grrr
I make a similar (and just made some last week) "ice cream"--it's really a chocolate sorbet, from Dorie's BFMYTY. Basically melt in a saucepan--good chocolate, water and milk--but I almost always used lite coconut milk. Boil for 5 minutes, chill, then churn. I love it. I'll have to put in a bit of pb and try that, or Nutella. Since Jif won't put their spreads on shelves near me. 😉
Joe says
We picked up the mocha version today for Jeff. This looks good!
Chewthefat says
I wonder if you could use plain peanut butter to make peanut butter ice cream...
Anna says
Dawn, I may have to try that. It might cut the sweetness a bit as well. Thanks for the suggestion. Or maybe you should try this first! But no, I haven't seen all the coconut milk based ice creams. I do think if one were to use coconut milk with this, it would be a good idea to add a half cup or so of flaked coconut. The coconut flavor is not terribly strong (which is a good thing for some, but not others). Todd wanted more coconut flavor, but I liked it as is.
vanillasugarblog says
I bet coconut milk would have worked fine, if not better. Have you seen how many people are making ice cream now with coconut milk?
Anna says
Well this might be a fun way to break it in again!
Sue says
That sounds really wonderful. We haven't pulled out our ice cream maker in a LONG time!