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

Raspberry Chocolate Ripple Semifreddo via Bakers Royale 210x260

this recipe

Raspberry & Chocolate Ripple Semifreddo


  • 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)



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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  1. Avatar for Naomi Robinson says

    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!

  2. Avatar for Naomi Robinsonjulia-lifeonchurchill says

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

  3. Avatar for Naomi RobinsonThisBakerGirlBlogs says

    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! :)

  4. Avatar for Naomi RobinsonCristina says

    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!

  5. Avatar for Naomi RobinsonAngelyn @ Everyday Desserts says

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

  6. Avatar for Naomi Robinson says

    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}

  7. Avatar for Naomi RobinsonNorma @ Allspice and Nutmeg says

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

  8. Avatar for Naomi Robinson says

    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!

  9. Avatar for Naomi Robinson says

    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!

  10. Avatar for Naomi Robinson says

    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!

  11. Avatar for Naomi RobinsonJenn says

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

  12. Avatar for Naomi RobinsonItalia says

    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 :)

  13. Avatar for Naomi RobinsonEasy Italian Recipes says

    Hi! Your semifreddo recipe was nominated as one of the “Best 300 Semifreddo Recipes on the Net”. To vote for it, please visit – your recipe is positioned at #5 (random order).

  14. Avatar for Naomi RobinsonKaren Thompson says

    Can someone share with me how the chocolate would be spreadable but still not too warm? I had my chocolate go too firm to spread!!
    Thank you