The Ultimate Creamy Chocolate Hazelnut Ice Cream: Your Effortless 3-Ingredient Homemade Delight
There was a time when JIF graced our pantries with their delectable chocolate hazelnut mocha spread, a true game-changer for many. Sadly, that particular treat has since been discontinued, leaving a void for those who adored its rich flavor profile. But fear not, fellow dessert enthusiasts! While the original JIF spread may be a thing of the past, the spirit of that incredible flavor lives on. This cherished recipe, which I originally crafted during the heyday of JIF’s hazelnut offering, is incredibly versatile. It can be recreated with any brand of chocolate hazelnut spread you fancy – think iconic names like Nutella, or your favorite gourmet alternative. Get ready to churn up a batch of this unbelievably smooth and creamy ice cream that promises to be a pure ‘Hazelnut Joy’ in every scoop.
Unveiling the Magic: A Simple Yet Indulgent Recipe
Imagine a homemade ice cream that boasts incredible richness, a velvety texture, and deep chocolate and hazelnut notes, all from just three core ingredients. Yes, you read that right – only three! While I did make one tiny, optional addition to perfect the texture, the foundation of this “Hazelnut Joy Ice Cream” relies on the synergistic blend of chocolate hazelnut spread, cream of coconut, and half-and-half. It’s a testament to how simple ingredients, when combined thoughtfully, can create extraordinary results.
My journey to this delightful creation began when I stumbled upon a tantalizing recipe on JIF’s website years ago. The promise of decent ice cream from such a minimal ingredient list immediately piqued my curiosity. Could mixing just three simple components truly yield a dessert worthy of an ice cream maker? There was only one way to find out: put it to the test. The idea of an easy, fuss-free ice cream recipe was too enticing to pass up, especially one featuring the irresistible combination of chocolate and hazelnut.
Refining the Sweetness: A Path to Perfection
Upon combining the initial ingredients and setting my trusty, albeit well-worn, ice cream maker to churn, the first taste test revealed a delightful flavor, but with an undeniable sweetness. While undeniably good, it leaned a little too heavily on the sugary side for my palate. Homemade ice cream should be balanced, allowing all the nuanced flavors to shine without being overwhelmed by sweetness. This called for a subtle adjustment, a touch of culinary finesse to elevate it from ‘good’ to ‘perfect’.
My remedy was simple yet effective: I whipped 6 ounces of plain heavy cream until soft peaks began to form. This light, airy cream was then gently folded into the ice cream mixture directly in the maker, allowing it to churn for just a few more minutes to fully incorporate. This addition was a game-changer. The heavy cream not only diluted the intensity of the sweetness but also infused the ice cream with extra air and richness, transforming its texture. What emerged was a consistency strikingly similar to the soft-serve depicted in JIF’s original recipe photo, perhaps even a tad softer and more luxurious. After the recommended four hours of freezing, the transformation was complete. The ice cream had firmed up beautifully, achieving an ideal scoopable consistency that was nothing short of perfect.
The Hallmark of Quality: A Smooth and Creamy Texture
One of the most impressive attributes of this recipe, and a crucial factor for any homemade ice cream, is its exceptional texture longevity. Often, homemade ice creams can develop an unappealing graininess or become rock-hard after extended periods in the freezer, a result of ice crystals forming. However, with this recipe, even after a full 24 hours (or more!) in the freezer, the ice cream steadfastly resisted any trace of graininess. It maintained its integrity, a testament to the high-fat content from the chocolate hazelnut spread, cream of coconut, and half-and-half, which work together to prevent large ice crystal formation.
While it certainly became quite firm after prolonged freezing – a natural occurrence for most ice creams without commercial stabilizers – it never lost its inherent smoothness. A brief respite of a few minutes at room temperature was all it needed before being effortlessly scooped. Once softened slightly, it revealed that same luscious, creamy texture that makes homemade ice cream so delightful and superior to many store-bought varieties. This consistent, smooth mouthfeel is what truly sets this Hazelnut Joy Ice Cream apart, making it a reliable and incredibly satisfying dessert any day of the week.
Why This Ice Cream Recipe Is A Must-Try
Beyond its simplicity, this ice cream recipe is a culinary revelation, especially for those who adore the rich, nutty notes of hazelnut paired with deep chocolate. Each ingredient plays a vital role in creating this symphony of flavor and texture:
- Chocolate Hazelnut Spread: This is the star, delivering intense chocolate and roasted hazelnut flavors. Its inherent oils and fats contribute significantly to the ice cream’s luxurious creaminess, helping to prevent the formation of large ice crystals that can make ice cream gritty.
- Cream of Coconut: Not to be confused with coconut milk or regular coconut cream, cream of coconut (like Coco Lopez) is sweetened and thicker. It adds a subtle tropical note that beautifully complements the chocolate and hazelnut, while its high-fat content further enhances the ice cream’s smooth, scoopable texture and contributes to its remarkable resistance to graininess.
- Half-and-Half: Providing a balanced dairy base, half-and-half adds to the overall richness without being overly heavy, allowing the distinctive flavors of the spread and cream of coconut to shine. For an even richer result, or if half-and-half isn’t available, substituting with a mix of heavy cream and whole milk works wonderfully, as noted in the recipe.
- Heavy Cream (Optional Addition): The secret weapon for perfecting the balance. Whipping and folding in heavy cream lightens the mixture, introduces air, and most importantly, mutes any excessive sweetness from the other ingredients, leading to a perfectly balanced and even softer texture.
This recipe is not just about ease; it’s about achieving gourmet quality with minimal effort. It’s perfect for novice ice cream makers and seasoned pros alike, promising a consistent, delicious outcome every time. The balance of sweetness, the depth of flavor, and the consistently smooth texture make it a standout homemade dessert that’s sure to impress.
Explore Variations and Serving Suggestions
While the classic recipe is sublime on its own, don’t hesitate to personalize your Hazelnut Joy Ice Cream. Experiment with different brands of chocolate hazelnut spread to discover your favorite flavor nuances. A pinch of sea salt can enhance the chocolate notes, creating a sophisticated salted chocolate hazelnut profile. For an adult twist, a splash of coffee liqueur or a hint of rum extract can add an extra layer of complexity. The possibilities for customization are endless, allowing you to tailor this treat to your exact preferences.
When it comes to serving, this ice cream is a star! It’s fantastic on its own, but also pairs beautifully with a variety of toppings. Consider a sprinkle of chopped toasted hazelnuts for added crunch, elegant chocolate shavings, a dollop of fresh whipped cream, or a drizzle of warm fudge sauce. It also makes an incredible accompaniment to brownies, crepes, or a simple fruit tart. This ice cream isn’t just a dessert; it’s an experience waiting to be savored, perfect for a cozy night in or a festive gathering.
This effortless recipe transforms basic ingredients into an extraordinary dessert. It’s ideal for satisfying a sudden craving for something sweet and luxurious without the need for complex techniques or a long list of ingredients. The sheer joy of creating such a delicious treat from scratch, and the satisfying taste of the final product, truly embody the spirit of homemade goodness. So, grab your ingredients, fire up your ice cream maker, and prepare to be enchanted by your own batch of creamy, dreamy chocolate hazelnut ice cream!
- Boston Cream Pie from Joy of Cooking
- Almond Macaroon Brownies
- Natural Jif Irresistible Peanut Butter Cookies
- Jif Almond Butter Fudge Brownie Cups
- Easy Chocolate Hazelnut Swirl Brownies
Recipe: Creamy Chocolate Hazelnut Ice Cream
Chocolate Hazelnut Joy Ice Cream
Anna
Pin Recipe
Ingredients
- ¾ cup heavy cream (for whipping and folding in, highly recommended for balanced sweetness)
- ⅔ cup chocolate hazelnut spread (e.g., Nutella, or your preferred brand)
- 15 oz cream of coconut (the sweetened kind used as a mixer, like Coco Lopez)
- 2 cups half-and-half (or see notes for substitution)
Instructions
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In a clean bowl, beat ¾ cup of heavy cream using an electric mixer until soft peaks just begin to form. Be careful not to over-whip. Set this whipped cream aside.
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In a large separate bowl, combine the chocolate hazelnut spread and cream of coconut. Beat with an electric mixer on medium speed until the mixture is smooth and thoroughly combined, ensuring no lumps remain. Gradually stir in the half-and-half until well blended, typically about 1 minute. Once combined, gently fold in the whipped cream, adding it in ⅓ cup increments. Taste the mixture as you go to adjust for desired sweetness; you may not need all the whipped cream, or you might prefer a little more.
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Transfer the prepared ice cream base into your ice cream maker. Freeze according to the manufacturer’s specific instructions. Churning time typically ranges from 25-30 minutes, depending on your machine, until the ice cream reaches a soft-serve consistency.
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Once churned, scrape the soft ice cream into an airtight freezer-safe container. Cover tightly and freeze for at least 4 hours, or until it reaches your desired firm consistency. For best results, allow it to sit out for a few minutes before scooping after extended freezing.
Notes
I have not yet tested the recipe with unsweetened canned coconut cream (like from Trader Joe’s) or coconut milk, but I plan to. If using these alternatives, which are less sweet than cream of coconut, you would likely need to add extra sugar (granulated or confectioners’) to achieve the desired sweetness level. Start with a small amount and taste as you go.
If you don’t have half-and-half on hand, a perfect substitute can be made by combining 1 cup of heavy cream with 1 cup of whole milk. This will yield a similar richness and texture.