Cool off with this indulgent semifreddo recipe. Creamy layers combine with the crunch of crushed biscotti and the bright pop of cherries for a delightful frozen dessert. Ideal for hot summer days, dinner parties, or any time you want an elegant, make-ahead sweet.
What is Semifreddo?
Semifreddo is an Italian frozen dessert with a light, airy texture that falls somewhere between ice cream and mousse. The name means “half-frozen,” and it has a softer, more sliceable consistency than traditional churned ice cream. Typical semifreddo is made by folding whipped cream into a mixture of sweetened egg yolks and whipped egg whites, producing a smooth, creamy result without the need for an ice cream maker.
You can flavor semifreddo with vanilla, chocolate, coffee, fruit, or liqueurs and add layers of nuts, chocolate chips, or cookie crumbs. It is usually served in slices and garnished with fresh fruit or a sauce, and it only needs a few minutes at room temperature before serving. This version features crushed biscotti and cherries for a classic, elegant flavor combination.
Why You’ll Love This Semifreddo Recipe
This semifreddo recipe is simple, versatile, and reliable. The base is creamy and not as firm as ice cream, so it slices beautifully right out of the freezer after a few minutes at room temperature. The recipe is a great template—swap the mix-ins and extracts to create endless variations that won’t freeze rock hard, such as preserves, chocolate, nuts, or citrus zest.
I often swirl fruit jam or add a quick fresh fruit sauce to complement the semifreddo. You can experiment with melted chocolate, chocolate-hazelnut spread, lemon zest, crystallized ginger, or freeze-dried fruit. This recipe is quick to assemble and makes a fantastic make-ahead dessert for summer entertaining.
Ingredient Notes
- heavy whipping cream
- large eggs
- cane sugar
- sea salt
- almond extract
- crushed biscotti or any firm cookies
- pitted cherries: fresh or frozen both work well.
Step-by-Step Instructions
- Line an 8 ½ x 4 ½-inch (or 9 x 5-inch) loaf pan with plastic wrap, leaving about a 1-inch overhang on all sides.
- Using a stand mixer with the whisk attachment or a handheld mixer, whip the heavy cream on medium-low until foamy (30–60 seconds). Increase speed to high and whip until soft peaks form, about 1–3 minutes. Avoid stiff peaks to prevent lumps. Transfer the whipped cream to another bowl and refrigerate if needed.
- Place eggs, sugar, and salt in a heatproof bowl set over a pot of gently simmering water (the bowl should not touch the water). Whisk constantly until the mixture is emulsified, slightly foamy, and reaches 160°F (about 8 minutes). This gently heats the eggs and helps them whip properly.
- Transfer the warm egg-sugar mixture to a clean bowl. Add almond extract and beat on medium-high with the whisk attachment until the mixture lightens to a pale yellow and doubles in volume, about 3–4 minutes.
- Fold half of the whipped cream into the beaten egg mixture to lighten it. Then fold in the crushed biscotti and chopped cherries until just combined. Fold in the remaining whipped cream gently until there are no white streaks.
- Pour the semifreddo mixture into the prepared loaf pan and smooth the top. Cover with another layer of plastic wrap and freeze until firm, at least 8 hours and up to 2 weeks (longer storage can cause separation).
- To serve, remove the top layer of plastic, invert the pan onto a cutting board or platter, and pull on the overhanging plastic to release the semifreddo. Slice into 1-inch-thick pieces and serve immediately, wiping the knife between slices for clean cuts.
Expert Tips
- Make it Vegan: Use a plant-based recipe and non-dairy whipped cream as a swap for a vegan semifreddo.
- Variations: Add nuts, melted chocolate, chocolate sauce, hazelnut spread, lemon zest, crystallized ginger, or freeze-dried fruit. Swap almond extract for vanilla if preferred.
Serving and Storage Tips
When serving, remove the top plastic wrap and invert the pan onto a cutting board or serving platter. Use the overhang to lift the semifreddo out, discard the plastic, and slice into 1-inch portions. Serve immediately for best texture, wiping the knife between cuts.
Store the semifreddo covered with plastic wrap in the freezer for up to 2 weeks. Longer storage may cause separation and a decline in texture.
More Frozen Dessert Recipes
- Chocolate Covered Frozen Bananas
- Orange Juice Sherbet
- Seasonal Fruit Sundaes with Coconut Dulce de Leche
- How to Make Dairy-Free Ice Cream
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Get the Recipe
Semifreddo Recipe with Crushed Biscotti and Cherries
Ingredients
- 1 ½ cups heavy cream
- 4 large eggs
- ¾ cup cane sugar
- ⅛ teaspoon sea salt
- ½ teaspoon almond extract
- 1 cup crushed biscotti or any hard cookies
- 12 pitted cherries, chopped (frozen works fine)
Instructions
-
Line an 8 ½ x 4 ½-inch loaf pan (or a 9 x 5) with plastic wrap, leaving a 1-inch overhang on all sides.
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Using a stand mixer fitted with the whisk attachment (or handheld mixer), whip cream on medium-low speed until foamy, 30 to 60 seconds. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. You do not want stiff peaks or else it will create lumps in the final result. Transfer whipped cream to another bowl if using a stand mixer and refrigerate in the meantime.
-
Place the eggs, sugar and salt in a heatproof bowl set atop a pot of gently simmering water (make sure your bowl does not touch the water) and whisk continuously until mixture is emulsified, slightly foamy, and reaches 160 F degrees. This may take about 8 minutes. This step will help the eggs whip more easily.
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Transfer the egg and sugar mixture to a clean mixing bowl. Add the almond extract and beat on medium-high speed with the whisk attachment until the mixture has thickened to pale yellow color and has doubled in volume, about 3 to 4 minutes.
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Fold in half of the whipped cream to the beaten egg mixture and then fold in the crushed cookies and cherries until just combined. Fold in remaining whipped cream until you longer see white streaks.
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Transfer mixture to prepared loaf pan and smooth the top with a spatula. Cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it starts to separate.
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When ready to serve, remove the top layer of plastic wrap and invert pan onto a cutting board or serving platter. Carefully pull on overhanging plastic to release semifreddo from pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice.
Notes
Make it Vegan: Use a plant-based semifreddo alternative. Variations: Add nuts, melted chocolate or sauce, nut spreads, lemon zest, crystallized ginger, freeze-dried fruit, or dark chocolate pieces. Swap almond extract for vanilla if you prefer.
Serving and Storage Tips
When ready to serve, invert the pan onto a cutting board or serving platter and remove the semifreddo using the overhanging plastic. Slice into 1-inch portions and serve immediately, wiping the knife between cuts.
To store, cover with plastic wrap and freeze for at least 8 hours or up to 2 weeks. Longer storage may affect texture.
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