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This dark chocolate semifreddo recipe couldn’t be any easier to make! It’s such a great easy dessert to serve your family or guests, especially on a hot day!

Have you ever had semifreddo? I had it a long time ago but then I saw someone on Instagram had made a lemon semifreddo and it got my creative gears spinning. I make a lot of no churn ice cream but was in the mood for something different. I had to try a few different methods to find the one I liked best, and obviously my family was more than happy to taste test!

This chocolate version is rich, creamy and smooth and it’s a perfect dessert to serve to guests this summer!

chocolate semifreddo

Speaking of summer, where has it gone?! I’ve been so busy doing all of the things, I’ve barely made time for work. That was kind of the plan, but it always feels odd to not post for a while. Anyway, I’ve got one or two more up my sleeve before summer is over!

What Is A Semifreddo?

Semifreddo is an Italian, half-frozen dessert that is similar to ice cream in texture and taste but its structure is different. Semifreddo literally translates to “half cold”. It is normally made in a loaf pan which gives it an ice cream cake appearance.

Rather than scooping this dessert like you would with ice cream, you slice it! Thanks to the meringue mixed in to the recipe, it never gets too hard to slice, like an ice cream would!

It’s delicious!

Ingredients for Chocolate Semifreddo

For this super simple dessert you’ll only need a few simple ingredients:

  • egg whites
  • granulated sugar
  • honey
  • heavy cream
  • melted chocolate

Egg white and sugar are used for the meringue, which helps to keep the semifreddo “semi” frozen.

Recipe Directions

1. An hour before starting the recipe, place a metal mixing bowl and the whisk attachment in the fridge. Place the egg whites in a glass bowl along with the sugar and honey, over a pot of boiling water. Continuously stir until the sugar completely dissolves then remove the mixture from the heat and set it aside for about 10 minutes.

2. Remove the mixing bowl from the fridge and add the egg white mixture. Whip on high until the meringue forms and becomes smooth and glossy. Set aside.

3. Whip the heavy cream until stiff peaks form. Meanwhile, melt the chocolate in the microwave. I always heat it in 30 second increments, stirring in between, until smooth and melty.

4. Fold 1/3 of the meringue mixture into 1/3 of the whipped cream, then repeat with the remaining meringue and cream. Add the chocolate and gently fold it all together.

5. Pour the chocolatey mixture into a loaf pan lined with parchment paper. Smooth out the top with a spatula then place the mixture into the freezer for 5-6 hours.

6. Once the semifreddo is “semi-frozen” you can jazz it up by drizzling chocolate over the cake and adding any other topping or decoration you’d like, such as chopped up chocolate.

How Do You Serve Chocolate Semifreddo?

Semifreddo is best served sliced, like an ice cream cake!

It should be sliced as soon as it is removed from the freezer for serving. Use the hanging sides of parchment to lift the semifreddo up and out of the loaf pan. Place it on a serving board and slice it into pieces. Serve it immediately with a fork!

chocolate semifreddo

How Long Does Semifreddo Last?

Just like ice cream, if it is covered and stored properly in an airtight container, semifreddo will last for up to 2 months. It may get a bit harder with time but it’ll still retain it’s “semi-frozen” texture.

How Many People Will This Chocolate Semifreddo Serve?

The answer to that depends on who you ask, I suppose! But I would say this dessert would serve approximately 6-8 people, depending on the slices you make.

chocolate semifreddo

Other Ice Cream Recipes You’ll Love

I’ve got so many great no churn ice cream recipes on the blog! These are a few of my favorites:

chocolate semifreddo
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chocolate semifreddo

Chocolate Semifreddo


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5 from 2 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 6 hours
  • Yield: 68 servings 1x

Description

This dark chocolate semifreddo couldn’t get any easier to make! It’s such a great easy dessert to serve your family or guests, especially on a hot day!


Ingredients

Scale
  • 3 egg whites
  • 1/4 cup granulated sugar
  • 3 tbsp honey
  • 1 cup heavy cream
  • 1 cup chocolate chips, melted
  • optional: 2 tbsp chocolate, for drizzling on top

Instructions

  1. An hour before starting the recipe, place a metal mixing bowl and whisk attachment in the fridge. Place the egg whites in a glass bowl along with the sugar and honey, over a pot of boiling water. Continuously stir until the sugar completely dissolves, then remove the mixture from the heat and set it aside for about 10 minutes to cool slightly.
  2. Remove the mixing bowl from the fridge and add the egg white mixture to it. Whip the mixture on high until the meringue forms and becomes smooth and glossy. Set aside.
  3. Whip the heavy cream until stiff peaks form. Meanwhile, melt the chocolate in the microwave or over a double boiler. If using a double boiler, heat the chocolate in 30 second increments, stirring in between, until smooth and melty.
  4. In another large mixing bowl, use a spatula to fold 1/3 of the meringue mixture into 1/3 of the whipped cream, then repeat with the remaining meringue and cream until combined. Add the chocolate and gently fold it all together until combined.
  5. Pour the chocolate mixture into a loaf pan lined with parchment paper. Smooth out the top with a spatula then place the mixture into the freezer for 5-6 hours.
  6. Once the semifreddo is “semi-frozen” you can jazz it up by drizzling chocolate over the cake and adding any other topping or decoration you’d like, such as chopped up chocolate. Serve immediately.

Leftover semifreddo can be stored in the fridge, in an airtight container, for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: ice cream
  • Method: no churn
  • Cuisine: Italian
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Chocolate SemifreddoChocolate Semifreddo

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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4 Comments

  1. I love making Semifreddo and am looking forward to exploring this recipe. I’ll be warming the chocolate in 30-second increments, not 30 MINUTES as probably erroneously stated in the recipe.

    1. Thanks Kate! I don’t have an easy answer for that as I haven’t tested any other flavours BUT you could certainly use a different type of chocolate chip rather than plain semi-sweet. You could try white chocolate or peanut butter chips!