This honey semifreddo recipe is a classic Italian dessert that is a sublimely elegant conclusion to any warm-weather meal and is surprisingly easy to make.
Table of Contents
Why You’ll Love This Recipe
This Italian ice cream cake combines the delicate sweetness of honey with the light and creamy texture of whipped cream and eggs, resulting in a frozen mousse dessert that is both rich and refreshing.
And the variations are truly endless! You can choose to add extra ingredients into the mixture itself or drizzle all sorts of toppings on individual servings for a different flavor experience every time.
More Desserts To Try
Banana Cream Pie Recipe
Brownie Recipe Without Eggs
Easy Crème Brulee
Easy Vanilla Panna Cotta
Fruit Dip with Cool Whip
No-Bake Peanut Butter Pie
Ingredient Notes and Substitutions for Honey Semifreddo
Eggs: Eggs are the stabilizers in the semifreddo, and I haven’t found a suitable substitute for it in this recipe, that yields the same rich and creamy result.
Honey: This is a honey semifreddo, so I don’t recommend that you omit it. It also adds an almost gooeyness to the texture and stability of this frozen dessert.
Heavy cream: You can use whipping cream or double cream as a substitute for heavy cream. The higher the fat content, the creamier your semifreddo will be.
Salt: I find that a pinch of salt enhances the taste of this ice cream cake, but you can omit it. It won’t drastically affect the recipe.
How to make Honey Semifreddo: Step by step
Step 1: Separate Eggs
Separate egg yolks and whites into two bowls.
Step 2: Mix with Honey
Whisk the egg yolks with honey until pale yellow.
Step 3: Create Custard
Heat egg yolk mixture over simmering water, and whisk until thickened (6-8 min).
Allow to cool to room temperature.
Step 4: Whip Cream
Whip the heavy cream until stiff peaks form.
Step 5: Fold Ingredients
Gently fold the whipped cream into the cooled egg yolk mixture.
Step 6: Beat Egg Whites
Beat the egg whites in another bowl until stiff peaks form.
Step 7: Incorporate Egg Whites
Carefully fold the beaten egg whites into the mixture.
Step 8: Freeze
Pour the mixture into a container, smoothing the surface.
Cover the container tightly with plastic wrap or foil.
Freeze for at least 4 hours or overnight until firm yet creamy.
Step 9: Serve
Let the semifreddo sit briefly at room temperature.
Slice and serve with your favorite toppings.
What to serve with Honey Semifreddo
Serve honey semifreddo with a drizzle of warm caramel sauce for a sweet and indulgent contrast.
Fresh berries, like strawberries or raspberries, offset the honey’s sweetness beautifully.
Top each slice with a sprinkle of toasted almonds or hazelnuts, for a delightful crunch and nutty flavor.
Recipe Tips and Tricks
Room temperature eggs: Before starting, allow the eggs to come to room temperature. This makes them easier to separate and helps the semifreddo come together smoothly.
Whipping cream: Ensure that the heavy cream is very cold before whipping. A chilled bowl and beaters can speed up the process.
Gentle folding: When combining the whipped cream and egg yolk mixture, as well as when folding in the beaten egg whites, use a gentle, folding motion. This preserves the airy texture.
Taste test: Before freezing, taste the mixture to adjust the sweetness. You can add a bit more honey if you want.
Freezing container: Use a loaf pan or container that is both freezer-safe and easy to slice from when serving.
Cover tightly: To prevent freezer burn and preserve the dessert’s texture, ensure the container is tightly covered with plastic wrap or foil.
Slicing: To get clean slices, dip a sharp knife in hot water before each cut. Wipe the knife clean between slices for a neater presentation.
Make ahead: You can make honey semifreddo in advance and keep it frozen until you’re ready to serve, making it a convenient dessert option for entertaining.
Storage
Store in an airtight container or cover it tightly with plastic wrap to prevent freezer burn.
It can be kept in the freezer for up to 1-2 weeks, but it’s best enjoyed within a few days.
When you’re ready to serve again, allow the dessert to sit at room temperature for a few minutes to soften slightly before slicing and enjoying.
Honey Semifreddo FAQs
Yes, you can use whipping cream or double cream as a substitute for heavy cream, but keep in mind that the texture and flavor may be slightly different.
You can experiment with different flavorings and additions like chocolate chips, nuts, or fruit puree to customize the flavor of your honey semifreddo.
With its light, frozen mousse-like, airy texture, and delicate honey flavor, honey semifreddo is sure to be a hit with anyone who loves sweet and creamy desserts. If you make this melt-in-the-mouth frozen Italian dessert, let me know how it turns out!
4-Ingredient Honey Semifreddo Recipe
Ingredients
- 4 large eggs
- 1/2 cup honey
- 1 cup heavy cream
- Pinch of salt
Instructions
- In a large heatproof bowl, whisk together the eggs and honey until well combined.
- Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
- Continue whisking the egg mixture over the simmering water until it becomes thick and pale yellow, about 6-8 minutes.
- Remove the bowl from the heat and let it cool to room temperature.
- In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the cooled egg mixture until well combined.
- Pour the mixture into a loaf pan or another container and smooth out the surface.
- Cover the pan with plastic wrap or aluminum foil and freeze for at least 4 hours or overnight.
- When ready to serve, remove the semifreddo from the freezer and let it sit at room temperature for a few minutes to soften slightly.
- Slice and serve with your desired accompaniments.
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