Semifreddo Recipe, a.k.a. Frozen Souffle: Is It Ice Cream? - The Nibble Webzine Of Food Adventures Semifreddo Recipe, a.k.a. Frozen Souffle: Is It Ice Cream?
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Semifreddo Recipe, a.k.a. Frozen Souffle: Is It Ice Cream?

Lemon Semifreddo Dessert
[1] Lemon semifreddo. The recipe follows (photo and recipe © Fruits From Chile).

Strawberry-Pistachio Semifreddo
[2] Strawberry-pistachio semifreddo. Here’s the recipe (photo © Davidson’s Safe Eggs).

Chocolate Semifreddo With Whipped Cream
[3] Chocolate semifreddo (photo via Wikipedia).

Semifreddo With Caramel Sauce
[4] A semifreddo with caramel sauce (photo © Christopher Farrugia | Unsplash).

Chocolate, Strawberry and Vanilla Semifreddo
[5] A three-layer semifreddo of vanilla, strawberry, and chocolate hazelnut. Here’s the recipe (photo © Driscoll’s Berries).


In Italian, “semifreddo” means “half cold.” The English term is frozen soufflé. It is also called frozen mousse.

The names refer to a class of semi-frozen desserts: semi-frozen custards, ice cream cakes, and tarts.

Semifreddo may look like ice cream but it isn’t ice cream per se. Rather, it is more of a frozen mousse, produced by combining equal parts of ice cream and whipped cream.

There is no National Semifreddo Day, so we celebrate it in July, National Ice Cream Month.

Why not celebrate with the recipe below or with this recipe for a Strawberry-Pistachio Semifreddo.

You can serve a semifreddo with a dessert sauce (caramel, chocolate, fruit, etc.), with whipped cream, or with any complementary dessert topping or garnish.
> The history of ice cream.

> The different types of ice cream and frozen desserts: a glossary.

Thanks to Fruits From Chile for the recipe.

While this recipe is made in a loaf pan, a semifreddo can be made in a ring mold, in individual parfait glasses, etc. It can also be scooped from a pan as in photo #4.

Ingredients For 10-12 Servings

  • Finely grated zest of 1 lemon
  • ½ cup lemon juice
  • ½ cup granulated sugar
  • 3 egg yolks
  • 1 whole egg
  • Pinch of salt
  • 4 tablespoons unsalted butter, cut into cubes
  • 1-1/2 cups crushed shortbread cookies
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • 5 tablespoons confectioner’s sugar
  • Garnish: mixed berries
  • Optional Garnish: raspberry coulis

    1. MAKE the lemon curd: In a medium non-reactive saucepan, whisk together the lemon zest and juice, sugar, egg, and salt.

    2. PLACE the saucepan over the lowest heat. Continue to whisk the ingredients as they warm and the sugar melts. Once the sugar has melted…

    3. ADD the butter and whisk regularly as the custard thickens, about 4-5 minutes.

    4. TRANSFER the warm lemon curd to a lidded container and refrigerate for one hour.

    5. LINE a 9×5 inch loaf pan with plastic wrap or wax paper, extending the edges so you’ll be able to lift out the finished semifreddo. Cover the bottom of the pan with the crushed cookies. Set aside.

    6. WHIP the cream in a large mixing bowl, until soft peaks form. Add the vanilla extract and confectioner’s sugar. Whip to integrate. Refrigerate. When both lemon curd and whipped cream are chilled…

    7. FOLD the chilled lemon curd into the whipped cream, then scoop the mixture into the prepared pan. Tap the pan on the countertop a couple of times to make sure all bubbles have escaped.

    8. FREEZE overnight until completely firm. When ready to serve…

    9. LIFT the semifreddo from the pan and place it on a flat surface for cutting. Take a sharp knife and dip it in warm water, then slice. Each slice should be about 1″ thick.

    10. PLATE individual servings and top with berries. You may want to let the semifreddo soften at room temperature for 10-15 minutes before serving.

    If so, you can serve coffee, liqueurs, or Cognac while the dessert softens.





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