Want to know the best thing about semifreddo? It’s basically a no-churn ice cream recipe, but still creamy—it just never really gets hard. Which is fine by me, since I like soft ice cream—whether it’s the trashy Thrifty store brand I grew up on or good quality ice cream that I’ll mash and push around with my spoon until it softens. Obviously, I’m not a picky ice cream eater.
Although that shouldn’t be mistaken that I don’t know the difference between the two. Given the choice between creamy good quality ice cream or ice-y cheap stuff, I’ll take the former (small exception for the mint chip ice cream – a flavor that can only be satisfied with the nostalgia of cheap licks, outside of Thrifty, sitting down curbside).
So how does this semifreddo stack up? It’s deliciously creamy and slightly airy enough to feel it dissipate on your tongue. If you don’t have an ice cream maker and you don’t mind soft creamy ice cream—make this—it’s easy and completely satisfying.
Raspberry & Chocolate Ripple Semifreddo
Ingredients
- 4 oz. chocolate
- 2 tablespoons butter
- 8 oz. raspberries
- 2 large eggs
- 1 large egg yolk
- 3/4 cups sugar + 2 tablespoon sugar
- 1 1/2 cup heavy cream
- 1 1/2 teaspoon vanilla bean paste (or vanilla extract)
Instructions
- Place chocolate and butter in a bowl set over a pot of simmering water and stir until melted and everything is combined; remove from heat and set aside. Place raspberries and 2 tablespoons of sugar in a blender or food process and pulse until pureed; set aside.
- Place eggs, egg yolk and sugar in a bowl set over a pot of simmering water and using a hand mixer beat until mixture is pale and thick (mixture should resemble cake batter), about 5-7 minutes. Remove from heat and continue to beat for another 4-5 minutes to cool mixture. (Optionally, you can place the bowl in an ice bath to quicken the cooling). Place heavy cream in a chilled bowl and using a hand mixer beat until soft peaks form. Add vanilla and beat until combined. Fold the two mixture together until combined.
To assemble
- Pour 1/2 cup or more of semifreddo mixture into pan and spoon stripes of raspberry puree and chocolate on top. Continue to layer like this until all ingredients are used. Place in the freezer for 4-6 hours or until set.
This is so lovely! I wish i could have of slice right now. I think the texture of this ice cream is all down to recipe, it has to be good quality ingredients always. I would love to make this with a bit of crunchy meringue stirred into the mix!
Thanks for the reminder to hurry up and carpe diem the heck out of this summer. =)
Gorgeous! This looks absolutely delicious. 🙂
oh yum. We don’t have an ice cream maker, definitely going to give this a try!
Either way, I like it! I am a sucker for ice cream any way it is served!
What an amazing ice cream! Wow is all I can say!!!
That looks so nice and refreshing and good! Love the melting with spoons shot!
It looks gorgeous! I love my icecream soft, too, and often play around with it until it just starts to melt – so this is perfect for me! 🙂
This looks amazing… The pictures are making me drool lol!!!
This is beautiful and refreshing. I don’t have an icecream make and I like that I can try it.
Love that gorgeous raspberry ripple (your melty shot is perfection, a beautiful “mess”!).
I’ve never made a semifreddo before, now I must. Your raspberry/choco ripple looks dee-licious. Can taste it through the screen – gorgeous images!
Yum!!! This looks so good – I totally prefer soft serve ice cream as well!
I’ve never seen anything like this before! What a fabulous recipe!
I can
t take my eyes off that thing of beauty!!
…can’t
I am all about melty, soft ice cream! This looks amazing and I love the first shot. Gorgeous!
I’ve never had semifreddo before but I think that needs to change soon!
YES! A frozen dessert that doesn’t require an ice cream maker!
I love seeing all of the ice cream posts this time of year, but it’s so cold here today I walked to dinner in two sweaters and a wool coat. {heat envy + ice cream envy}
Great recipe! Chocolate and Raspberry together….yes, please!!
I don’t mind soft ice cream and I would love to have this. Adding to the list of must try.
That looks absolutely amazing!!
Splendid!!! Wanna dive right in 🙂
So gorgeous! I always soften the ice cream too. Can’t eat them any other way. 🙂 Love the flavors in this semifreddo!
This is a beautiful photo of what I am sure is a delicious dessert. What I am most impressed with is the way you took a recipe with some techniques required and made the directions so simple and accessible. Bravo!
It looks delicious !
I should also mention – I totally blanked when leaving a comment on your post about the banana bread pudding cake, but I also included this semifreddo post on my blog’s Weekend Wrap-Up this week. Sorry for the double comment but I wanted to make sure you knew I was crediting you for all of your work and not just the one!
Love this. Made this on the weekend with the kids and loved it.Great recipe that I would recommend to anyone as it’s quick and easy. Thanks for the inspiration, awesome stuff!
Oh, that looks delightful. 🙂 I love raspberry and chocolate together – and adding the soft creaminess of this semifreddo really sounds amazing! Thanks for sharing.
How long can I store it in the freezer for? Can I make it the day before?
Can i do this also with frozen raspberries?
I would love to add a crust to this…what would you recommend about a graham cracker crust on the bottom maybe? First time trying this dessert 🙂
Hi! Your semifreddo recipe was nominated as one of the “Best 300 Semifreddo Recipes on the Net”. To vote for it, please visit – your recipe is positioned at #5 (random order).
This is gorgeous! Very nice.
I’ve made this half a dozen times. Simply outstanding. Thank you!
This is so pretty. I love the pink laced throughout this semifreddo!
I made my first semifreddo this year and was shocked at how simple they are ! This one is GORGEOUS! Pinned fo’ sho!
I’m 110% with you – I love soften up ice cream! I always wait until it’s just soft and mushy enough to nearly be melted. And this is absolutely stunning!
Simple as can be but so, so lovely! Perfect late summer treat!
Can someone share with me how the chocolate would be spreadable but still not too warm? I had my chocolate go too firm to spread!!
Thank you