Chocolate Semifreddo ice-cream

This is another of Chris’ mums recipes, a Chocolate Semifreddo ice-cream. The only thing I know about Freddo is it’s a chocolate frog. And it’s not used in this recipe. I’ve no idea why it has this name….

Chocolate Semifreddo ice-cream

One of my favourite ice cream recipes and you don't need an ice-cream machine for it either. It just works as per the recipe with no additional stirring required.
Course Dessert
Servings 1 tub


  • 12 fl oz Double cream
  • 4 oz Icing Sugar
  • 4 medium Egg Whites (not the yolk!)
  • 3 oz Chocolate, grated
  • Few Drops Cointreau/rum/glyva


  • Line a 2lb loaf tin with cling film allowing a good overlap
  • Whip the Double Cream with half of the sugar until it hold soft peaks.
  • Whisk the egg whites until stiff, then whisk in the remaining sugar until the egg mixture is stiff and glossy
  • Fold the egg mixture into the cream mixture.
  • Fold in the grated chocolate and liqueur
  • Spoon into loaf tine and spread level
  • Cover with another piece of cling film and freeze overnigh

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