Description
This Zebra Semifreddo is a stunning frozen Italian dessert with layers of rich chocolate and vanilla cream. It has a light, airy texture like ice cream but without the need for churning! The beautiful zebra-striped pattern makes it an elegant treat for any occasion.
Ingredients
Units
Scale
For the Vanilla Layer:
1 cup (240ml) heavy whipping cream
1/2 cup (120ml) sweetened condensed milk
1 teaspoon vanilla extract
For the Chocolate Layer:
1 cup (240ml) heavy whipping cream
1/2 cup (120ml) sweetened condensed milk
2 tablespoons unsweetened cocoa powder
2 oz (56g) dark chocolate, melted and cooled
Instructions
Prepare the Semifreddo Layers:
- Line a loaf pan (8×4-inch) with plastic wrap, leaving extra over the edges for easy removal.
- Make the Vanilla Cream: In a bowl, beat 1 cup heavy cream until soft peaks form. Gently fold in ½ cup sweetened condensed milk and vanilla extract until smooth. Set aside.
- Make the Chocolate Cream: In another bowl, beat 1 cup heavy cream until soft peaks form. Fold in ½ cup sweetened condensed milk, cocoa powder, and melted chocolate until fully combined.
Assemble the Zebra Pattern:
- Layer the mixtures: Pour 2 tablespoons of vanilla mixture into the center of the loaf pan, followed by 2 tablespoons of chocolate mixture directly on top.
- Continue alternating the layers, always pouring into the center, until all the mixture is used. The layers will naturally spread out to form a zebra effect.
Freeze & Serve:
- Cover with plastic wrap and freeze for at least 6 hours (or overnight).
- To serve, lift out the semifreddo using the plastic wrap, slice, and enjoy!
Notes
- For extra flavor, add espresso powder to the chocolate layer.
- Serve with chocolate sauce, fresh berries, or whipped cream.
- Store in the freezer for up to 1 week.