Why settle for one dessert when you can have three? And it’s all made from one base. Watch this video how to whip up rich, creamy, fruity magic that’ll have everyone fighting for the last spoonful of this delicious Italian frozen dessert.  

Vanilla semifreddo base

Serves 8

Like ice cream’s chic Italian cousin – creamy, dreamy and effortlessly cool. 

Ingredients 

1 cup + 2 Tbsp (280ml) cold whipping cream
1½ tsp (7.5ml) vanilla extract
3 large eggs
⅔ cup (180ml) sugar

Method

1. Prepare a 26x12cm loaf tin by wetting the tin and lining with cling wrap, with the sides overlapping.
2. Whip cream to form stiff peaks, add vanilla and stir through. Set aside in fridge.
3. Place the eggs into a glass or metal bowl that fits comfortably over a pot. Fill the pot up to with water and place over medium heat.
4. Once the bowl’s bottom is warm (make sure the bowl does not touch the water) start whisking the eggs with an electric beater. Whisk until light and fluffy, for about 3-4 minutes. (Make sure to regulate the temperature of the bowl – your hand should be able to touch the bowl without burning. If the bowl gets too hot, remove from heat while still whipping.)
5. Once light and fluffy, start adding the sugar bit by bit while still whisking until all the sugar dissolves.
6. Once sugar has dissolved and the mixture is smooth and airy, remove from heat and beat until cooled.
7. Gently fold the cream mixture into the egg mixture.
8. Carefully transfer mixture to the prepared tin and freeze overnight.

Mocha biscuit semifreddo

A chocolatey, coffee and cookie affair that’s smooth, bold, and ready to melt hearts. 

Ingredients

1 x vanilla semifreddo base (prepped to step 7)
1½ Tbsp (22.5ml) instant coffee
1 Tbsp (15ml) hot water
60g dark chocolate, melted + optional extra to garnish
4 biscuits of choice

Method

1. Prepare a 26x12cm loaf tin by wetting the tin and lining with cling wrap, with the sides overlapping.
2. Divide the vanilla semifreddo base between 2 bowls.
3. Mix the coffee and hot water to make a paste.
4. Combine the coffee paste and chocolate, then fold into one of the vanilla bases.
5. Swirl the vanilla and mocha base into the prepared tin, cover the base with cling wrap and freeze overnight.
6. Once ready to serve, unmould the semifreddo, cut into slices and crumble biscuits over to garnish and drizzle with melted chocolate, if using.

Zesty lemon & berry semifreddo

Serves 8

Tangy, sweet, and bursting with berry drama – sunshine in every slice. 

Ingredients

1 lemon, zested and juiced, + extra lemon zest, to serve
1 x vanilla semifreddo base (prepped to step 7)
1 cup (60g) berries of your choice, chopped + extra to serve
3 Tbsp (45ml) honey

Method

1. Prepare a 26x12cm loaf tin by wetting the tin and lining with cling wrap, with the sides overlapping.
2. Fold the lemon zest and juice through the vanilla semifreddo base and pour ½ the mixture into the tin and freeze until just set. (Reserve the remaining base covered in the fridge).
3. Place berries and honey into a small pot on a low heat and cook for about 8-10 minutes.
4. Allow the berry mixture to cool then blend until smooth. Place the berry mixture in the freezer to cool.
5. Once the vanilla base is set, scoop the berry mixture over. Gently pour the remaining vanilla base onto the semi frozen berry mixture, covering the berry mixture completely.
6. Cover the base with cling wrap and leave to freeze overnight.
7. Unmould, slice and garnish with extra lemon zest and berries to serve.

Minty piña colada 

Serves 8

A frozen tropical holiday with a fresh minty twist – no passport needed. 

Ingredients

Tbsp (45ml) sugar
2 Tbsp (30ml) water
6 large mint leaves + extra to garnish
300g pineapple, cut into chunks
1 x vanilla semifreddo base (prepped to step 7)
¼ cup coconut flakes, to garnish

Method

1. Prepare a 26x12cm loaf tin by wetting the tin and lining with cling wrap, with the sides overlapping.
2. Heat the sugar, water and mint in a pot until the sugar has dissolved. Cool. Remove mint leaves.
3. Blend the minty syrup and pineapple until smooth.
4. Fold the pineapple mixture gently through the semifreddo base.
5. Pour the mixture into the prepared tin, cover and freeze overnight.
6. Unmould, slice and garnish with coconut flakes and mint.