Anything frozen in the heat of a Texas summer sounds refreshing, and these three easy desserts are no different. They’ll please any crowd and can be prepared ahead of time and stored in the freezer until needed.
CHOCOLATE-HAZELNUT FROZEN DESSERT
• 1 cup crushed amaretti cookies
• 3 Tbsp. melted butter
• 1 jar chocolate-hazelnut spread
• ¼ cup Hazelnut Liqueur (Frangelico)
• 1½ cups fresh whipping cream
• ¾ cup chopped hazelnuts
Line a 9x5x3-inch loaf pan with plastic wrap. In a small bowl combine the crushed cookies and butter. Press mixture onto the bottom of loaf pan and set aside.
In a large bowl, mix the hazelnut spread and hazelnut liqueur, set aside. Beat the whipping cream on medium/high until soft peaks form. Gradually fold the whipped cream into the chocolate mixture. Gently stir in nuts.
Spoon mixture over crust, cover and freeze for 24 hours.
To serve, invert onto a serving platter. Slice with a serrated knife. Place slices on individual plates topped with fresh strawberry sauce. Serves 10-12.
CHOCOLATE/MINT CHIP ICE CREAM CAKE
• 1 devil’s food cake mix
• 1 cup sour cream
• ¾ cup water
• 1/3 cup oil
• 3 eggs
• 1 cup chocolate chips
• 2 pts. of mint chip ice cream
• 1 jar of hot fudge sauce
Preheat oven to 350° F. Grease and flour two 9-inch round cake pans. In a large bowl, combine first five ingredients and beat at low speed. Beat another two minutes at medium speed. Mix in chocolate chips, pour into prepared pans and bake for 30-35 minutes. Wrap and refrigerate cakes until needed.
Line one 9-inch cake pan with plastic wrap. Press ice cream into pan and wrap tightly with plastic wrap. Freeze until ready to serve.
To assemble cake, place one chocolate layer on a cake plate, unwrap the ice cream for the second layer and top with the final chocolate layer. Warm hot fudge and pour over the entire cake. Serves 10-12.
LEMON CURD ICE CREAM PIE
• 1½ cups finely chopped pecans
• ¼ cup granulated sugar
• 4 Tbsp. melted butter
• 2 pts. vanilla ice cream
• 1 10-oz. jar of lemon curd
• 3 egg whites
• ¼ tsp. cream of tartar
• 1/3 cup of powdered sugar
Preheat oven to 400° F. Mix pecan, sugar and melted butter together in a small bowl. Press mixture onto bottom and sides of a 9-inch glass pie plate. If you have another pie plate, place it on top of the crust and bake. (This will help keep the sides from sliding down while baking.) If another pie plate is not available you will need to use the back of a spoon to press crust in place after baking. Bake for 10-12 minutes until crust is lightly toasted. Freeze crust for 30 minutes before continuing.
Spread vanilla ice cream over crust. Spread lemon curd evenly over ice cream and freeze for another two hours.
Beat egg whites until frothy with an electric mixer. Add cream of tartar and gradually add powdered sugar until stiff peaks form. Spread meringue over pie to the edge to seal edges.
At this point you may freeze the entire pie. When ready to serve, place pie in a 500° F-oven until meringue is golden brown, about two minutes, or use a butane torch to toast. Serves 8-10.
About the author: Debbie Denissen writes about food for McKinney Magazine.