Chocolate Coffee Semifreddo (Ice Cream)

Cosette Khoryati


I made this dessert for a dinner party.. it was a hit! I was actually surprised with myself that I made Semifreddo, you know ice cream at home without an ice cream maker.. I thought it was almost impossible to achieve such great texture and taste.. beautiful and versatile dessert.


★★★★★ 1 vote

25 Min


  • 1
  • 4
    egg yolks
  • 1/2 c
  • 1 1/4 c
    double cream
  • 1 Tbsp
    instant coffee powder
  • 1 Tbsp
    coffee liqueur, chocolate liqueur, brandy, rum etc. (alcohol of your choice, optional)
  • 1
    chocolate bar of your choice (snicker's, mars, toblerone etc.)
  • 1 Tbsp
    cocoa powder (to decorate, optional)
  • ·
    dark chocolate curls (to decorate, optional)

How to Make Chocolate Coffee Semifreddo (Ice Cream)


  1. -Line a loaf tin with clingfilm.
    -Chop the chocolate bar into small-medium size chunks, set aside.
    -Put the coffee, liqueur, egg, egg yolks and sugar in a heat proof bowl and mix to dissolve.
    -Beat the mixture over a saucepan of gently simmering water, until it is pale and thick. (I use a whisk for this, but you can use a hand-held electric whisk)
  2. -In a bowl, whip the double cream until thick.
    -Gently fold in the egg and sugar mixture.
    -Add the chopped chocolate bar to the mixture.
    -Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for at least 2-3 hours (I always make it the night before)
  3. -When ready to serve, turn out the semifreddo on to a suitably sized CHILLED plate. (better to put the plate in the freezer for few minutes or else the semifreddo will start melting the minute it hits the plate)
    -Decorate with cocoa powder, chocolate shavings, nuts, chocolate chunks, coffee beans etc. whatever you like.

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