JIF WHIP GELATO
The best gelato in the world – right here – using ingredients we already know and like! And so easy!
Makes 5-3/4 cups
6 Nutter Butter Cookies by Nabisco
15 oz. can Cream Of Coconut by Goya (available in most markets), room temperature
1/4 c. dark unsweetened cocoa powder
15.9 oz. Jif Whip – Peanut Butter & Chocolate flavor
13.5 oz. can Coconut Milk by Goya, room temperature
Place Nutter Butter Cookies in food processor and process till evenly crumbly.
Add Cream Of Coconut, then process till smooth and creamy.
Add cocoa powder and process till thoroughly blended.
Add the entire container of Jif Whip. Process on high till very thick.
Now add the can of Coconut Milk and again process on high till velvety smooth -mixture will be thin. Don’t worry, it’ll work for you.
Pour into 2 cup covered containers and freeze till solid.
Notes: Everything about this gelato is perfect – the flavor, the texture, the solidity! Scoops out perfectly. It’s rich, so you don’t need much per dessert serving.
You won’t feel the texture of the cookies in the gelato when you eat it. You won’t even know they’re there. I’m not sure what they add, but I’m not messing with a perfect result.
Goya Coconut Milk has a lower fat content than Roland brand and a higher fat content than regular coconut milk. Use the Goya if you want perfect.
Don’t worry about the thin texture; just be sure that it’s smooth. The freezer does the rest.
Last holiday season Jif put out a chocolate mint flavor. I’m hoping they do it again for a special holiday gelato!