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A chocolate ice cream layered with a Salted Caramel Hazelnut spread. Chocolate, peanut butter and salted caramel flavors.
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 Salted Caramel Hazelnut Ice Cream is a chocolate ice cream with a salted caramel hazelnut spread. I saw Jif’s new spread on Instagram a while 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 be re-frozen before serving. I took the leftover 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!
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Salted Caramel Hazelnut Ice Cream
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 Cups
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Pin RecipeDescription
A chocolate ice cream layered with a Salted Caramel Hazelnut spread. Chocolate, peanut butter and salted caramel flavors.
Ingredients
- 3 C Heavy Cream
- 3/4 C Granulated sugar
- 1/4 C Cocoa powders
- 1/2 C Jif Salted Caramel hazelnut spread
Instructions
- 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.
Notes
Make sure to pre-freeze your ice cream maker according to the manufactures instructions.
