Semifreddo means "half-frozen" in Italian — a no-machine ice cream dessert with a texture somewhere between mousse and gelato. This lemon version is fresh, creamy, and perfect for hot weather. Just mix, pour, and freeze!
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300ml cold heavy cream
- 4 yolks eggs
- 120g granulated sugar
- Zest from 3 lemons
- 80ml fresh lemon juice
- 1 tsp vanilla extract
- A pinch of salt
- Topping: fresh berries + mint leaves
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👩🍳 Instructions
- 1 Whip the cold heavy cream until stiff peaks form, then keep it in the fridge
- 2 Beat the egg yolks with the sugar using a mixer for 5-7 minutes until pale, thick, and fluffy (ribbon stage)
- 3 Add the lemon zest, lemon juice, vanilla, and salt to the egg mixture — stir until well combined
- 4 Gently fold the whipped cream into the lemon mixture in 3 batches
- 5 Line a loaf pan with plastic wrap, leaving the excess hanging over the edges
- 6 Pour the mixture into the loaf pan and smooth the top
- 7 Cover with plastic wrap
- 8 Freeze for at least 6 hours or overnight
- 9 To serve: remove from the loaf pan and peel off the plastic wrap
- 10 Slice and serve with fresh berries and mint
💡 Tips
• The egg mixture MUST be beaten until really thick and pale — this is what gives the semifreddo its light texture
• Fold in the whipped cream gently so you don't lose the air
• Semifreddo can be stored in the freezer for up to 2 weeks
• Variation: swap the lemon for passion fruit, mango, or raspberry
📊 Nutrition Facts / serving
290
Calories (kcal)
4 g
Protein
18 g
Fat
28 g
Carbs
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