ANOTHER JIF WHIP ICE-CREAM – PINEAPPLE CHOCOLATE PEANUT BUTTER
Made with a coconut base and a hint of hazelnut. Served with fresh apple slices, a drizzle of maple syrup and a sprinkling of cinnamon. Pineapple and apple go quite well together – one inside the creation and the other outside serving as a booster to it all!
Makes 6 cups
14 oz. Roland Classic Coconut Milk
15 oz. can Goya Cream Of Coconut
15.9 oz. Jif Whip Peanut Butter & Chocolate
1/4 c. unsweetened cocoa powder – or more to taste
1/4 c. Sirop de Monin, Hazelnut flavor
20 oz. can Dole pineapple chunks including liquid
This takes up a lot of room in the food processor, so if you don’t have a large bowl, divide all ingredients equally in half, process, then combine in mixing bowl and stir till even throughout.
Otherwise, combine coconut milk, cream of coconut and Jif Whip in food processor. Process till smooth.
Add cocoa powder and hazelnut flavoring. Process till very smooth.
Add pineapple with liquid from can. Process till pineapple chunks turn to bits. Transfer to covered containers and freeze.
Notes: I didn’t use any added sugar. You may want to. I served it with fresh apple slices, a drizzle of grade A maple syrup and a sprinkle of cinnamon. Just right!
Unlike the Jif Whip Gelato, this ice-cream has more of a peanut butter flavor. If you want more chocolate flavor, then add more cocoa, or add dark cocoa. It’s up to you.
If your freezer freezes food rock solid, then remove from freezer 15 minutes in advance of serving.
CHEF DAVIES-TIGHT™ 