This general Semifreddo recipe mixes just 5 ingredients for a creamy cold dessert made without an ice cream maker: fresh fruit, eggs, sugar, vanilla extract, and heavy cream. Choose your favorite fruit and you’re ready to go… Perfect for a hot summer day!

Semifreddo is an Italian, half-frozen dessert similar to ice cream. It is traditionally made in a loaf tin and has mix-ins like fruit sauce and nuts.

Close up of three scoops of nectarine semifreddo in a pedestal glass.

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Comparing Semifreddo, Ice Cream, & Gelato

Semifreddo is light in texture; basically a frozen mousse with mix-ins for flavor. It has more air incorporated in the mixture, giving it the lighter feel.

Ice cream is denser in texture: it has a higher fat content and lower air content, plus it is churned over time to create the characteristic creamy texture.

Gelato is the densest in texture of the three – it has the least air incorporated into the mixture as it is usually churned far more slowly than ice cream. It also contains less cream, and sometimes has no eggs in the recipe.

The General Recipe

Traditionally, semifreddo contains raw eggs. If you would like to make semifreddo without raw eggs, I have full instructions included in my recipe for Strawberry Matcha Semifreddo.

Here is the gist. You whisk the egg whites and sugar over a bain marie, whisking constantly until it reaches 160°F (71°C). Then, allow the eggs to cool for 10 minutes, and proceed with the recipe as-is.

The Base

For any semifreddo, you will need the following ingredients for semifreddo: egg whites, sugar, and heavy cream. Vanilla extract is optional, but adds a great depth of flavor.

The base of the semifreddo is a mousse: a meringue mixed with a whipped cream. You make the meringue and whipped cream separately, then gently fold the whipped cream into the meringue. If you are adding flavorings like matcha or chocolate, you would almost always do so in the base.

Meringue

Whip 3 egg whites until they turn white and begin to stiffen. Then add 1/3 cup of sugar and whip to stiff peaks.

Note: Use caution if consuming raw eggs. If you would like directions for a meringue that uses cooked eggs, see instructions for cooking the meringue here.

Before and after adding sugar to egg whites for meringue consistencies.

Whipped Cream

Whip 1 cup of cold heavy cream until it begins to get stiff. Then, add 1/3 cup of sugar and whip to stiff peaks.

Note: If adding vanilla extract, you can add it at the same time as the sugar.

Before and after adding sugar consistencies of whipped cream.

The Fruit

A great semifreddo has a fruit puree swirled into it. A fruit puree breaks up the mousse texture wonderfully when frozen. Always save 1 cup of the puree for serving.

Add 1.5 cups of fruit (stemmed, seeded, or both depending on the fruit), 1/3 cup of sugar, and a pinch of sea salt to a medium saucepan over medium heat. Cover and cook for 3-5 minutes (depending on the fruit) until the fruit begins to release their juices. Remove the lid and cook until very soft, about 5 minutes (again, depending on the fruit).

Let cool, then blend until smooth. Strain through a nut milk bag or a fine-mesh sieve to remove the skins and seeds (affiliate links open in new tab).

Toppings

Semifreddo tastes great with and without toppings. You can add a chocolate drizzle or roasted nuts mixed into the semifreddo OR on top after it has been mixed together. Pistachios are commonly used, but feel free to get creative with almonds, toasted coconut, and more.

Mixing It All Together

Fold the whipped cream into the meringue 1/3 at a time until incorporated. Gently (and barely) fold in all but 1 cup of the fruit puree. (Remember, you are reserving the 1 cup for serving.) DO NOT OVER-MIX or you will not get the beautiful swirl of fruit. You barely want this incorporated because it will mix more as you transfer it to the baking pan.

Note: If you over-mix it is ok, the semifreddo will still be delicious.

Transfer to either a 1/4 baking sheet (opens in new tab), or any glass baking dish that is 9×13, 9×9, 8×8, 9×5 or similar. Add your toppings now, if any. Cover and refrigerate for at least 8 hours.

Slice or use an ice cream scoop and serve with the reserved fruit sauce.

Three scoops of nectarine semifreddo in a pedestal glass on a green table.

Semifreddo Flavors for Every Season

Although I am partial to this Strawberry Matcha Semifreddo, here are some ideas of great fruit purees to weave into a simple semifreddo base:

  • Plum, Nectarine, Apricot, or Peach
  • Cherry
  • Raspberry, Strawberry, Blackberry, or Blueberry
  • Mango
  • Banana
  • Fig
  • Persimmon

More Ice Cream, Gelato, & Semifreddo

Or peruse all my favorite desserts here.

Semifreddo with Any Fruit

5 from 4 votes
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This general Semifreddo recipe mixes just 5 ingredients for a creamy cold dessert made without an ice cream maker: fresh fruit, eggs, sugar, vanilla extract, and heavy cream. Chose your favorite fruit and you're ready to go!
Prep Time30 minutes
Cook Time10 minutes
Resting Time8 hours
Total Time8 hours 40 minutes
Course: Dessert
Cuisine: American, Italian
Servings: 6
Calories: 318kcal

Ingredients

  • 1.5 lbs fruit stemmed, pitted, and cut into large chunks (if applicable)
  • 1 cup sugar divided into thirds
  • 3 egg whites
  • 1/2 tsp vanilla extract
  • 1 cup heavy cream cold

Instructions

Fruit Puree

  • Add the fruit and 1/3 cup of sugar to a medium saucepan over medium heat. Cover and cook about 3 minutes until the strawberries begin to release their juices, about 3 minutes. Remove the lid and cook another 4-5 minutes until they are very soft.
  • Let the fruit mixture cool, then add them to a blender and puree until smooth. Then, strain through a nut milk bag or fine mesh sieve to remove the seeds.
  • Set aside 1 cup of the puree for serving. You will use the rest in the semifreddo.

Meringue

  • Add the 3 egg whites to a mixer or large bowl if using a hand mixer. When the egg whites turn white and begin to get stiff, add 1/3 cup of sugar and whip to stiff peaks. Transfer to a large bowl and clean the mixer or hand mixer before moving on.

Whipped Cream

  • Whip 1 cup of cold heavy cream in a clean mixer bowl or medium sized bowl. When the whipped cream begins to get stiff, add 1/3 cup of sugar and vanilla. Whip to stiff peaks.

Semifreddo

  • Fold the whipped cream into the meringue 1/3 at a time until incorporated.
  • Gently (and barely) fold in all but 1 cup of the fruit puree. (Remember, you are reserving the 1 cup for serving.) DO NOT OVER-MIX. You barely want this incorporated because it will mix more as you transfer it to the baking pan.
  • Transfer to either a 1/4 baking sheet, or any glass baking dish that is 9×13, 9×9, 8×8, 9×5 or similar. Cover and refrigerate for at least 8 hours.
  • Use an ice cream scoop and serve with the reserved fruit sauce.

Notes

* Yes, this recipe does contain raw eggs, which is a no-no for some including those who are pregnant, have compromised immune systems, and are older or under 3 years old. So, here I’ve included a version that uses cooked eggs just in case: First, whisk the egg whites and sugar together in a heat-proof bowl or in the top piece of a double boiler. Then place over a pot of simmering water (or the bottom part of your double boiler) on a medium heat. Make sure the surface of the simmering water doesn’t touch the bottom of the heat-proof bowl. This will cook the eggs more than you want. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read thermometer, which should take about 10-11 minutes. Do not stop whisking, or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. Then, use this mix to proceed with the recipe as normal.
It is important for the mixer and bowl to be clean between making the meringue and whipped cream portions of the mousse or the cream will not whip properly.
If you over-mix the strawberry puree into the mousse, the mixture will still taste good but will not be pretty. Red mixed with green makes brown, and this semifreddo looks better if the red and green stay separated.
If you would like extra swirls in your semifreddo, you can add a couple 1-teaspoon drops of strawberry sauce after you transfer the semifreddo to the baking dish and use a knife or wooden skewer to swirl it into the semifreddo. You will not see these swirls after you use the ice-cream scoop to serve, but they are pretty.

Nutrition

Calories: 318kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 41mg | Potassium: 228mg | Fiber: 2g | Sugar: 39g | Vitamin A: 722IU | Vitamin C: 67mg | Calcium: 44mg | Iron: 1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
5 from 4 votes (4 ratings without comment)

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