We are amid another heat wave here in California. Good thing I am taking off for Miami today, although it’s not much cooler there! I am hoping to soon have a margarita in hand by the pool with my blogging BFF Lindsay from Life Love and Sugar. Just a couple of food bloggers on the loose in Miami.
As summer approaches, I am stocking up on ice creams and no-bake desserts. Even though I am on the coast, it still gets way to hot to bake here! Ever since I have gotten the hang of making homemade ice cream, I just can’t stop! Sorry, but I’m not sorry!
This Jif Salted Caramel Hazelnut Ice Cream is a chocolate ice cream with a salted caramel hazelnut spread. I saw Jif’s new spread on Instagram awhile back, and I felt like I had to get my hands on a jar. I have been dreaming about this ice cream since I made my Cadbury Cream Ice Cream. The chocolate ice cream base is out of this world. It’s an intense chocolate flavor with a smooth finish.
The key to making this ice cream is melting the hazelnut spread together with heavy cream and sugar. After it is heated, you have to re-cool it completely and make sure it is cold before adding to your ice cream maker. I found that with the chocolate ice creams, they have to be churned closer to 15 minutes instead of 10 minutes.
When you remove your ice cream from the maker, it will be pretty thin. It needs to re-frozen before serving. I took the left over Jif Salted Caramel Hazelnut Spread and dropped it into the ice cream after it was done churning. Because the ice cream is very thin, you want to make sure not to just spoon big clumps in, as it will sink to the bottom and freeze completely.
I love this ice cream because I tasted a few of my favorite flavors: chocolate, peanut butter and caramel. I served mine with a spoonful of caramel sauce over the top too!
Keep up with all the happenings. Follow Beyond Frosting:
- 3 C Heavy Cream
- ¾ C Granulated sugar
- ¼ C Cocoa powders
- ½ C Jif Salted Caramel hazelnut spread
- Pre-freeze ice cream machine according to manufacture’s instructions.
- Combine 2 cups heavy cream, granulated sugar, cocoa powder and hazelnut spread in a medium-sized pot. Stir over medium heat until mixture is slightly bubbling.
- Transfer to a container, add remaining one cup heavy cream and refrigerate until cold.
- Once frozen, set up ice cream maker, and spin on low speed. Pour heavy cream mixture into ice cream maker after it starts spinning. Churn for 12-15 minutes until mixture resembles soft serve.
- Or… you can say it this way…
- Transfer to a freezer-proof container. If desired, you can spoon and stir remaining Jif Hazelnut spread into the ice cream in teaspoon sized portions. Freeze until firm, 2-4 hours.
Recipe from my friends:
Chocolate Mousse Parfaits with Reese’s Puffs and Chocolate Covered Pretzels from Climbing Grier Mountain
Peanut Butter Pudding Pie from Dieters Downfall
Caramel Pretzel Nutella Brownies from Life Love and Sugar
Other recipes from Beyond Frosting you might like: