JIF Hazelnut Joy Ice Cream
Rich and creamy ice cream that combines chocolate hazelnut and coconut flavors.
- 3/4 cup heavy cream optional
- 2/3 cup chocolate hazelnut spread
- 15 oz cream of coconut, the kind used as a mixer (Coco Lopez)
- 2 cups half-and-half
Beat 3/4 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 1/3 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.
This recipe halves well. Cut each ingredient in half and process as usual.
I have not yet tested the recipe with canned coconut cream (like Trader Joe's), but plan to. Canned coconut cream and coconut milk is not as sweet as cream of coconut, so the recipe would need extra sugar.
If you don't have half & half, you can substitute 1 cup of heavy cream and 1 cup of whole milk.