Chocolate Semifreddo
A no-churn frozen dessert with rich chocolate flavor and a creamy, mousse-like texture. This quick version uses a cake-like base for extra indulgence.
- Total time
- 20 min
- Servings
- 8
- Calories
- 420
- Protein
- 6g
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- ½ cup cocoa powder
- 2 cups (cubed) chocolate cake (or pound cake)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- 1
In a large bowl, beat the 2 cups heavy cream with an electric mixer until stiff peaks form, about 3-4 minutes. The cream should hold its shape when the beaters are lifted.
- 2
In another bowl, whisk together the 1 can sweetened condensed milk, 0.5 cup cocoa powder, 1 teaspoon vanilla extract, and 0.25 teaspoon salt until smooth and no lumps remain.
- 3
Gently fold the whipped cream into the chocolate mixture using a spatula, being careful not to deflate the cream. Fold until just combined, about 1 minute.
- 4
Fold in the 2 cups cubed chocolate cake, then pour the mixture into a 9x5 inch loaf pan lined with plastic wrap. Smooth the top.
- 5
Freeze for at least 6 hours or overnight until firm. To serve, let sit at room temperature for 5 minutes, then slice and enjoy.
Tools you’ll need
- Electric mixer
- Large mixing bowls
- Spatula
- 9x5 inch loaf pan
- Plastic wrap
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