Vegan Semifreddo

This vegan semifreddo recipe is chocolaty, smooth and decadent. It’s ice cream without the fuss of a special ice cream machine. What’s not to love?

With just 5 ingredients you can make a delicious homemade frozen dessert that will make your taste buds swoon. It’s free from extra filler ingredients, preservatives and processed sugar.

What Is Semifreddo?

Semifreddo means “half-cold” and refers to any dessert that is partially chilled. It’s soft-set, in a good way! Semifreddo is usually made from cream and custard so it freezes soft, just like ice cream. This vegan version forgoes the eggs, milk and cream but doesn’t lack in flavor. You’ll love this semifreddo because it tastes a lot like a melt-in-your-mouth cold mousse.

How To Make Vegan Chocolate Semifreddo

Making chocolate semifreddo takes no time at all. Just like the original recipe, it starts with a custard base. To substitute the eggs, I use a vegan custard to give the semifreddo a creamy texture. Bird’s Custard Powder is the ideal replacement and can be used in any dessert that calls for eggs (think flan, cakes, and more).

In a saucepan, start by mixing 3 tablespoons of the custard powder with 2 tablespoons of organic granulated sugar. Measure 2 cups of plant based milk into a bowl and from that add 3 tablespoons of vegan milk to the saucepan. Set the stove to medium heat and stir to combine. After 5 minutes, a paste will form. Add the remaining vegan milk and keep on stirring to dissolve. Keep on heat until the liquid is at a gentle boil. When thickened, pour the mixture into a glass container and let cool.

How To Whip Vegan Heavy Cream

Semifreddo relies on heavy whipping cream for it’s smooth texture. I use Silk, Dairy-Free Heavy Whipping Cream to get the fluffiness I want. In a stand mixer, pour 1 1/2 cups into a stainless steel bowl and whip for around 6 minutes. We are looking for soft peaks to form. Place in the fridge to chill while the other components are being made.

How To Melt Chocolate In A Double Boiler

For the chocolate component, prepare a double boiler on the stove. Make your own by filling a pot with a bit of water and placing a glass bowl on top. We’ll be using this for two mixtures: our chocolate mix and our custard base. Using a rubber spatula, melt semi-sweet chocolate chips on medium heat until completely melted. Set aside.

How To Make The Custard Base

The final component to the semifreddo will also be prepared using the double-boiler. In a glass bowl, measure 4 tablespoons of the Bird’s Custard Powder, add 1 teaspoon of vanilla extract and 1/4 cup of organic granulated sugar. As the mixture heats up, stir with a whisk for around 6 minutes until combined. Remove from heat.

Putting It All Together

To start putting this chocolate treat together, pour the melted chocolate into the bowl with the custard mixture. Whisk briskly until completely combined. The resulting mixture will have a very chocolaty color. Wait 10 minutes and allow to cool. Next, fold in the whipped cream until smooth. The color will change to a lighter milky shade. Pour the semifreddo into a pan and freeze overnight for the best result!

When the semifreddo is set, scoop out of the pan or unmould (use plastic wrap to line the pan) and cut into slices.

Vegan chocolate semifreddo is an easy frozen ice cream to make at home. You might even prefer it over the store-bought kind. I’m excited for you to make this recipe! Leave a review below and don’t forget to tag @PlantBasedDogGuy on Instagram.

Got a craving for more delicious vegan desserts? Try your hand at the recipes below:

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Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.


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