Raspberry and Chocolate Ripple Semifreddo

Want to know the best thing about semifreddo? It’s basically a no-churn ice cream recipe, but still creamy—it just never really gets hard. Which is fine by me, since I like soft ice cream—whether it’s the trashy Thrifty store brand I grew up on or good quality ice cream that I’ll mash and push around with my spoon until it softens. Obviously, I’m not a picky ice cream eater.

Raspberry & Chocolate Ripple Semifreddo via Bakers Royale

Although that shouldn’t be mistaken that I don’t know the difference between the two. Given the choice between creamy good quality ice cream or ice-y cheap stuff, I’ll take the former (small exception for the mint chip ice cream – a flavor that can only be satisfied with the nostalgia of cheap licks, outside of Thrifty, sitting down curbside).

Raspberry & Chocolate Ripple Semifreddo from BakersRoyale

So how does this semifreddo stack up? It’s deliciously creamy and slightly airy enough to feel it dissipate on your tongue. If you don’t have an ice cream maker and you don’t mind soft creamy ice cream—make this—it’s easy and completely satisfying.

Raspberry & Chocolate Ripple Semifreddo by Bakers Royale

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Raspberry & Chocolate Ripple Semifreddo

Ingredients:

  • 4 oz. chocolate
  • 2 tablespoons butter
  • 8 oz. raspberries
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cups sugar + 2 tablespoon sugar
  • 1 1/2 cup heavy cream
  • 1 1/2 teaspoon vanilla bean paste (or vanilla extract)

 

Directions:

Preparation: Line a 9x5 loaf pan with plastic wrap leaving a two inch over hang on each side.
  1. Place chocolate and butter in a bowl set over a pot of simmering water and stir until melted and everything is combined; remove from heat and set aside. Place raspberries and 2 tablespoons of sugar in a blender or food process and pulse until pureed; set aside.
  2. Place eggs, egg yolk and sugar in a bowl set over a pot of simmering water and using a hand mixer beat until mixture is pale and thick (mixture should resemble cake batter), about 5-7 minutes. Remove from heat and continue to beat for another 4-5 minutes to cool mixture. (Optionally, you can place the bowl in an ice bath to quicken the cooling). Place heavy cream in a chilled bowl and using a hand mixer beat until soft peaks form. Add vanilla and beat until combined. Fold the two mixture together until combined.

To assemble

  1. Pour 1/2 cup or more of semifreddo mixture into pan and spoon stripes of raspberry puree and chocolate on top. Continue to layer like this until all ingredients are used. Place in the freezer for 4-6 hours or until set.

 

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34 Responses to “Raspberry and Chocolate Ripple Semifreddo”

  1. #
    1
    Belinda @themoonblushbaker — August 12, 2013 @ 9:10 am

    This is so lovely! I wish i could have of slice right now. I think the texture of this ice cream is all down to recipe, it has to be good quality ingredients always. I would love to make this with a bit of crunchy meringue stirred into the mix!

    Reply

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    2
    Aimee Wimbush-Bourque — August 12, 2013 @ 9:25 am

    Thanks for the reminder to hurry up and carpe diem the heck out of this summer. =)

    Reply

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    3
    sara — August 12, 2013 @ 9:37 am

    Gorgeous! This looks absolutely delicious. :)

    Reply

  4. #
    4
    julia-lifeonchurchill — August 12, 2013 @ 9:37 am

    oh yum. We don’t have an ice cream maker, definitely going to give this a try!

    Reply

  5. #
    5
    Nancy P.@thebittersideofsweet — August 12, 2013 @ 9:46 am

    Either way, I like it! I am a sucker for ice cream any way it is served!

    Reply

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    Robyn Stone | Add a Pinch — August 12, 2013 @ 11:09 am

    What an amazing ice cream! Wow is all I can say!!!

    Reply

  7. #
    7
    Kevin (Closet Cooking) — August 12, 2013 @ 11:10 am

    That looks so nice and refreshing and good! Love the melting with spoons shot!

    Reply

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    ThisBakerGirlBlogs — August 12, 2013 @ 11:14 am

    It looks gorgeous! I love my icecream soft, too, and often play around with it until it just starts to melt – so this is perfect for me! :)

    Reply

  9. #
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    Jill (Inspirations Fine Catering) — August 12, 2013 @ 11:31 am

    This looks amazing… The pictures are making me drool lol!!!

    Reply

  10. #
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    Zainab @ Blahnik Baker — August 12, 2013 @ 11:58 am

    This is beautiful and refreshing. I don’t have an icecream make and I like that I can try it.

    Reply

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    11
    Laura (Tutti Dolci) — August 12, 2013 @ 12:00 pm

    Love that gorgeous raspberry ripple (your melty shot is perfection, a beautiful “mess”!).

    Reply

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    Cristina — August 12, 2013 @ 12:34 pm

    I’ve never made a semifreddo before, now I must. Your raspberry/choco ripple looks dee-licious. Can taste it through the screen – gorgeous images!

    Reply

  13. #
    13
    Angelyn @ Everyday Desserts — August 12, 2013 @ 2:06 pm

    Yum!!! This looks so good – I totally prefer soft serve ice cream as well!

    Reply

  14. #
    14
    Katrina @ Warm Vanilla Sugar — August 12, 2013 @ 4:23 pm

    I’ve never seen anything like this before! What a fabulous recipe!

    Reply

  15. #
    15
    Sommer@ASpicyPerspective — August 12, 2013 @ 4:37 pm

    I can
    t take my eyes off that thing of beauty!!

    Reply

  16. #
    16
    Tieghan — August 12, 2013 @ 5:43 pm

    I am all about melty, soft ice cream! This looks amazing and I love the first shot. Gorgeous!

    Reply

  17. #
    17
    Chung-Ah | Damn Delicious — August 12, 2013 @ 9:04 pm

    I’ve never had semifreddo before but I think that needs to change soon!

    Reply

  18. #
    18
    Mimi @ Culinary Couture — August 12, 2013 @ 9:16 pm

    YES! A frozen dessert that doesn’t require an ice cream maker!

    Reply

  19. #
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    Phi — August 12, 2013 @ 9:20 pm

    I love seeing all of the ice cream posts this time of year, but it’s so cold here today I walked to dinner in two sweaters and a wool coat. {heat envy + ice cream envy}

    Reply

  20. #
    20
    Tahnycooks — August 13, 2013 @ 3:49 am

    Great recipe! Chocolate and Raspberry together….yes, please!!

    Reply

  21. #
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    Norma @ Allspice and Nutmeg — August 13, 2013 @ 4:49 am

    I don’t mind soft ice cream and I would love to have this. Adding to the list of must try.

    Reply

  22. #
    22
    Jocelyn (Grandbaby Cakes) — August 13, 2013 @ 4:50 am

    That looks absolutely amazing!!

    Reply

  23. #
    23
    marla — August 13, 2013 @ 5:57 am

    Splendid!!! Wanna dive right in :)

    Reply

  24. #
    24
    Anna @ Crunchy Creamy Sweet — August 13, 2013 @ 6:56 am

    So gorgeous! I always soften the ice cream too. Can’t eat them any other way. :) Love the flavors in this semifreddo!

    Reply

  25. #
    25
    Emily@TotesDelishy — August 13, 2013 @ 10:26 am

    This is a beautiful photo of what I am sure is a delicious dessert. What I am most impressed with is the way you took a recipe with some techniques required and made the directions so simple and accessible. Bravo!

    Reply

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    Laurence W — August 14, 2013 @ 10:26 pm

    It looks delicious !

    Reply

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    Jess S. @ Floptimism — August 17, 2013 @ 8:42 am

    I should also mention – I totally blanked when leaving a comment on your post about the banana bread pudding cake, but I also included this semifreddo post on my blog’s Weekend Wrap-Up this week. Sorry for the double comment but I wanted to make sure you knew I was crediting you for all of your work and not just the one!

    Reply

  28. #
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    Lara — August 23, 2013 @ 5:12 pm

    Love this. Made this on the weekend with the kids and loved it.Great recipe that I would recommend to anyone as it’s quick and easy. Thanks for the inspiration, awesome stuff!

    Reply

  29. #
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    Jenn — August 25, 2013 @ 10:57 am

    Oh, that looks delightful. :-) I love raspberry and chocolate together – and adding the soft creaminess of this semifreddo really sounds amazing! Thanks for sharing.

    Reply

  30. #
    30
    Jen — September 10, 2013 @ 11:12 am

    How long can I store it in the freezer for? Can I make it the day before?

    Reply

  31. #
    31
    semifreddo — February 10, 2014 @ 10:44 am

    Can i do this also with frozen raspberries?

    Reply

  32. #
    32
    Italia — April 4, 2014 @ 4:53 am

    I would love to add a crust to this…what would you recommend about a graham cracker crust on the bottom maybe? First time trying this dessert :)

    Reply

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    33
    Easy Italian Recipes — April 10, 2014 @ 5:16 am

    Hi! Your semifreddo recipe was nominated as one of the “Best 300 Semifreddo Recipes on the Net”. To vote for it, please visit http://easyitalianrecipes.org/dessert-recipes/best-300-italian-semifreddo-recipes-on-the-net-vote-for-your-favorite/ – your recipe is positioned at #5 (random order).

    Reply

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