Family Features News Service
Gloucester Daily Times
---- — This summer, invite the whole family into the kitchen and get to work -- or rather play -- creating cool new recipes.
These two easy dessert recipes will please palates whether you’re hosting a summer barbeque, attending a neighborhood block party or spending special meal time together as a family.
This mouth-watering Mocha Mousse Pie has a delicious hazelnut twist. And Hazelnut Coconut Ice Cream injects a surprise flavor where nostalgic chocolate left off.
Mocha Mousse Pie
Prep time: 30 minutes
Yield: 10 servings
2 cups heavy cream, chilled
2 teaspoons vanilla extract
3/4 cup plus 1 tablespoon Jif Mocha Cappuccino Flavored Hazelnut Spread, divided
1 (6 ounces) ready-made graham cracker pie crust
Beat heavy cream in large bowl with electric mixer on medium-high speed until stiff and soft peaks form. Beat in vanilla. Reserve 3/4 cup for topping. Stir 3/4 cup hazelnut spread in medium bowl until smooth. Stir into remaining whipped cream until combined. Spoon evenly into graham cracker crust.
Spread reserved whipped cream over center of pie to within 1-inch of edge. Place 1 tablespoon hazelnut spread into corner of small resealable plastic bag. Microwave on HIGH 10 seconds or until soft. Cut a small corner off of bag. Drizzle over top. Chill 2 hours.
Hazelnut Coconut Ice Cream
Prep time: 10 minutes
Yield: 5 cups, 10 (1/2-cup) servings
2/3 cup Chocolate Flavored Hazelnut Spread (or Mocha Cappuccino Flavored Hazelnut Spread)
1 can (15 ounces) cream of coconut
2 cups half-and-half
Beat chocolate hazelnut spread and cream of coconut in large bowl with electric mixer on medium speed until smooth. Stir in half-and-half. Beat until well blended, about 1 minute. Freeze in ice cream maker according to manufacturer’s instructions. Place ice cream into freezer-safe container. Cover and freeze until firm, about 4 hours.