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Zebra Semifreddo

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Italian
  • Diet: Vegetarian

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:

  1. Line a loaf pan (8×4-inch) with plastic wrap, leaving extra over the edges for easy removal.
  2. 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.
  3. 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:

  1. 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.
  2. 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:

  1. Cover with plastic wrap and freeze for at least 6 hours (or overnight).
  2. 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.