Spumoni Semifreddo
A stunning, no-churn Italian-American frozen dessert featuring distinct layers of sweet cherry, nutty pistachio, and rich chocolate. This easy make-ahead treat delivers the classic flavors of spumoni ice cream without the need for an ice cream maker.
Equipment
- 9x5-inch loaf pan
- Plastic wrap
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
Ingredients
Semifreddo Base
- 2 cups heavy whipping cream — cold
- 14 ounces sweetened condensed milk — 1 standard can
- 1 teaspoon vanilla extract
- 0.125 teaspoon salt — just a pinch
Cherry Layer
- 0.5 cup maraschino cherries — finely chopped
- 2 tablespoons maraschino cherry syrup — from the jar
- 0.25 teaspoon almond extract (optional)
Pistachio Layer
- 0.5 cup shelled pistachios — finely chopped
- 0.5 teaspoon pistachio extract — almond extract can be substituted
- 1 drop green food coloring (optional) — to enhance the color
Chocolate Layer
- 3 tablespoons unsweetened cocoa powder — sifted
- 0.25 cup semi-sweet chocolate chips — melted and slightly cooled
Semifreddo Base
| 2 cups | heavy whipping cream | cold |
| 14 ounces | sweetened condensed milk | 1 standard can |
| 1 teaspoon | vanilla extract | |
| 0.125 teaspoon | salt | just a pinch |
Cherry Layer
| 0.5 cup | maraschino cherries | finely chopped |
| 2 tablespoons | maraschino cherry syrup | from the jar |
| 0.25 teaspoon | almond extract (opt.) |
Pistachio Layer
| 0.5 cup | shelled pistachios | finely chopped |
| 0.5 teaspoon | pistachio extract | almond extract can be substituted |
| 1 drop | green food coloring (opt.) | to enhance the color |
Chocolate Layer
| 3 tablespoons | unsweetened cocoa powder | sifted |
| 0.25 cup | semi-sweet chocolate chips | melted and slightly cooled |
Instructions
-
Line a 9x5-inch loaf pan with a large piece of plastic wrap, leaving a generous overhang on all sides. This will help you lift the semifreddo out of the pan once frozen.
~5 minLightly greasing the pan with non-stick spray before adding the plastic wrap helps the wrap adhere smoothly without wrinkles. -
In a large mixing bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-whip into butter.
~5 minChill your mixing bowl and beaters in the freezer for 10 minutes beforehand for the best volume. -
In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and salt. Gently fold this mixture into the whipped cream using a rubber spatula until fully combined and no streaks remain. Divide this base evenly into three separate bowls.
~5 minFold gently using a bottom-to-top motion to keep the air in the whipped cream. -
Create the Cherry Layer: Into the first bowl of base, gently fold the chopped cherries, cherry syrup, and almond extract. Pour this mixture into the bottom of the prepared loaf pan and smooth it into an even layer. Place the pan in the freezer for 15-20 minutes to lightly set.
~20 minDab the chopped cherries with a paper towel if they are excessively wet to prevent an icy texture. -
Create the Pistachio Layer: Into the second bowl of base, fold the chopped pistachios, pistachio extract, and green food coloring. Carefully spoon and spread this mixture over the partially set cherry layer. Return the pan to the freezer for another 15-20 minutes.
~20 min -
Create the Chocolate Layer: Into the third bowl of base, fold the sifted cocoa powder and melted chocolate until the mixture is uniform. Spread this evenly over the pistachio layer.
~5 minMake sure the melted chocolate isn't too hot, or it will deflate the cream. -
Fold the overhanging plastic wrap over the top of the chocolate layer to cover it completely. Freeze the semifreddo for at least 6 hours, or preferably overnight, until completely firm.
~6h -
To serve, unwrap the top, invert the loaf pan onto a serving platter, and gently pull on the plastic wrap to release the semifreddo. Peel off all plastic wrap and let it sit at room temperature for 5-10 minutes before slicing with a warm knife.
~10 minRun a chef's knife under hot water and wipe it dry before slicing for clean, distinct layers.
Tips & Storage
- To ensure crisp, distinct layers, do not skip the brief freezing time between adding each layer.
- If you prefer a stronger almond flavor, increase the almond extract in the cherry layer to 1/2 teaspoon.
- For easier slicing, keep the semifreddo in the freezer until right before your guests are ready for dessert.
- Storage: Wrap the leftover semifreddo tightly in plastic wrap and then aluminum foil, or store slices in an airtight container with parchment paper between them. Keep in the freezer for up to 1 month.