Semifreddo
Semifreddo is a soft frozen ice cream, formed in a loaf pan. This method, folding whipped cream into ice cream, is easier.
INGREDIENTS | SERVES 8 TO 10
- 1 frozen loaf pound cake, thawed
- 3 cups chocolate ice cream
- 1 cup heavy whipping cream
- 3 tablespoons cocoa
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1 cup chocolate fudge ice cream topping
- ⅓ cup caramel ice cream topping
Cut pound cake into ½″ slices. Line a 9″ × 5″ loaf pan with plastic wrap, extending it over the sides. Line the bottom with pound cake slices, cutting to fit.
In a medium bowl, place ice cream; let stand while preparing whipped cream.
In small bowl, combine whipped cream, cocoa, powdered sugar, and vanilla; beat until stiff. Beat into ice cream.
Drizzle cake in loaf pan with ⅓ of the ice cream topping; spoon ½ of the ice cream mixture on top. Top with more pound cake slices, cutting to fit.
Repeat layers, ending with ice cream; drizzle top with remaining ice cream topping. Cover and freeze for 4 to 6 hours until firm.
To serve, unmold semifreddo and remove plastic wrap. Turn over so pound cake is on bottom.
Drizzle with caramel ice cream topping and slice to serve.
