Gluten Free Berry Semifreddo Recipe
Want to make ice cream without an ice cream maker? Semifreddo might be your solution. It’s not exactly ice cream, but it’s just as amazing! It’s softer than ice cream (hence the name semifreddo … semi-frozen) and has an incredible frozen mousse texture that you’ll fall in love with. Here’s a Gluten Free Berry Semifreddo recipe to show you just how easy it is to have homemade “ice cream” without a machine!
So leave the ice cream maker tucked away in the cabinet and get ready to be much more than semi-impressed with this semifreddo!
- 4 large pastured eggs
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 2 cups heavy cream
- 16 ounces mixed frozen berries
- 2 cups fresh berries
- Powdered sugar to garnish
- Fresh mint leaves to garnish
Line a 9- by 5-inch loaf pan with plastic wrap.
Combine eggs, sugar, and vanilla in a heat-proof bowl and set over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Beat with a hand-held mixer (or whisk by hand) for 5 minutes. The mixture should be light and frothy. Remove from heat and continue to beat until thick and pale, about 2 minutes.
Whip the cream until soft peaks form.
Line the bottom of the pan with an even layer of frozen berries. Lightly mash the remaining frozen berries, then fold into the egg mixture. Fold the cream into the egg mixture. Pour into the prepared pan on top of the berries, smooth the top, wrap with foil, and freeze overnight.
To serve, remove foil, invert on a serving platter, remove the pan and plastic wrap, top with fresh berries, sprinkle with powdered sugar, and garnish with mint.
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