Have you ever had a semifreddo ? Semifreddo or half cold is similar to ice cream, but not quite like ice cream.  You see, there is no churning involved in semifreddo.  You just need eggs,  cream, sugar and vanilla.  You add them all together and you leave the whole thing in the freezer until you’re ready to serve.  It’s that easy.

So for one of our dinner parties, I decided to make a Mango  + Coconut semifreddo because it was a hot day, I didn’t have an ice cream maker and well, I just like making easy things.    It’s a great dessert for dinner parties because you can make it ahead of time and just leave it in the freezer until you’re ready to serve dessert.  And even though the name might sound fancy, it’s really not.  You just need the basic ingredients as mentioned above and you can add in whatever you prefer  like strawberries, pistachios, blueberries, caramel, passion fruit coulis, raspberries, toasted almonds,  etc.    And because it’s no-churn, you don’t need any special equipment to make this dessert.  You have all you need in your kitchen to make this delightful summer perfect dessert! Trust us.

Here’s a basic semifreddo we like to use from Donna Hay:

Semifreddo
 
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Serves: Makes 2 litres.
Ingredients
  • 3 EGGS
  • 2 EGG YOLKS EXTRA
  • 1 TEASPOON VANILLA EXTRACT
  • 1 CUP (220G) CASTER (SUPERFINE) SUGAR
  • 2 CUPS (500ML) SINGLE (POURING) CREAM
Instructions
  1. Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
  2. Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
  3. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight.

mango and coconut semifreddo

To make a Mango + Coconut Semifreddo, just add the following:

  1.  After pouring your semifreddo into a 1 litre-capacity metal tin, add 2 cups of chopped ripe mangoes.  Make sure you distribute the mango chunks evenly.
  2. Sprinkle about 1 cup of toasted unsweetened coconut flakes all over and freeze for about 6 hours or overnight.

 
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Notes
Take your semifreddo out of the freezer, at least 15 minutes before you want to serve it and leave it in the fridge to soften it up a bit.

mango and coconut semifreddo

mango and coconut semifreddo

What’s  your favorite summer dessert? Share your thoughts with us because as you know, sharing is caring!