Think of the semifreddo as ice cream’s more sophisticated older sister. This traditional Italian dessert has a texture somewhere between frozen mousse and gelato (the name literally translates to “half cold”). Our recipe includes three flavors of dairy-free “ice cream”—chocolate, almond, and banana—to create distinct stripes in each slice. Finish it off with a drizzle of frozen chocolate shell for an elegant sweet treat that’s sure to be a hit.
Yield: 1 9×5-inch cake
Active Time: 15 minutes
Total Time: 1 day
For the almond ice cream:
3 bananas, sliced and frozen
1/3 cup almond butter
1/2 teaspoon vanilla extract
For the banana ice cream:
4 bananas, sliced and frozen
For the chocolate topping:
3 ounces dark chocolate
1 tablespoon coconut oil
Line a standard-sized loaf pan with parchment paper.
Make the chocolate ice cream
Combine all ingredients in the bowl of a food processor fitted with the blade attachment. Pulse until crumbly, then continue to process until a noticeable change occurs and the mixture becomes thick and creamy. Spread it in an even layer in the bottom of the prepared pan. Place in freezer to chill. Wash the food processor.
Make the almond ice cream
Combine all ingredients in the clean bowl of the food processor and process until creamy. Spread in an even layer on top of chocolate layer. Place in freezer to chill. Wash the food processor.
Make the banana ice cream
Process frozen bananas in the clean bowl of the food processor until creamy. Spread on top of almond layer. Cover pan with plastic wrap and freeze overnight or up to 5 days.
Finish with the chocolate topping
When ready to serve, melt chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally. Stir in coconut oil. Turn the semifreddo out of the pan onto a serving platter. Drizzle top with the chocolate mixture. Slice and serve immediately.
Photo credit: Paul Delmont
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