This vanilla and kiwi semifreddo is a very creamy, soft and delicious frozen dessert. Perfect for a hot summer’s day.
So what exactly is a semifreddo, well it is nothing fancy but an Italian semi froze dessert more or less like an ice cream? It is often made with cream and eggs and supposes to have a creamy texture.
Being a non-eggetarian, of course, I had to come up with an eggless version of this kiwi semifreddo. I knew that custard gives a creamy and rich texture to eggless ice creams as well so that’s when it struck me to use custard in it. 
There are endless versions of semifreddo using a variety of colourful and seasonal fruits. I, on the other hand, had lots of kiwis sitting on the counter to be used up and they all went in this frozen gluten-free dessert.
Wel, for a second, if you don’t think about the calories in the cream, it is a wonderful and oh so delicious dessert to enjoy once in a while.
Here are some more frozen desserts from my space.
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Vanilla and Kiwi Semifreddo
- Total Time: 20 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A cool and creamy dessert, perfect for a hot summer day. Light and refreshing, this semifreddo is easy to make and even easier to enjoy.
Ingredients
- 2 cups (473 ml) whole milk
- 4 tbsp vanilla custard powder
- 2 cups (473 ml) heavy whipping cream
- 8-10 kiwis (chopped)
- 0.25 cups (59 ml) castor sugar
Instructions
- In a small bowl, add 1/4 cup of milk and custard powder. Mix well until combined and set aside.
- Heat the remaining milk in a saucepan until it starts bubbling.
- Once it starts boiling, add the custard powder milk and stir until it starts thickening.
- Remove from heat and strain the custard in a colander. Put it aside to cool and set.
- In a mixing bowl, add heavy whipping cream and sugar. Using an electric mixer, beat until soft peaks are formed.
- Once the custard is cooled down, gently fold it into the whipped cream.
- Add in half of the kiwis and fold them in.
- Transfer the mixture into a loaf tin, sprinkle remaining kiwis on top and cover with cling wrap.
- Freeze for about 3 to 4 hours or overnight.
- Remove from freezer about 15 minutes before serving.
- Run the bottom side of the loaf pan under hot water to remove the semifreddo.
- Place it on a serving plate, slice and serve.
Notes
- For a smoother texture, strain the cooked custard through a fine-mesh sieve.
- If kiwis are out of season or unavailable, substitute with other soft fruits like mango or raspberries.
- To prevent ice crystals from forming, ensure the semifreddo is completely frozen before serving and avoid opening the freezer frequently.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Frequently Asked Questions
Can I use fresh kiwis instead of canned ones for the semifreddo?
Yes, fresh kiwis work perfectly in this recipe and will give you a vibrant flavor and texture.
What type of custard should I use for the eggless version?
You can use a pre-made eggless custard or make your own using cornstarch, milk, and sugar.
How long should I freeze the semifreddo before serving?
Freeze the semifreddo for at least 4-6 hours or until it is firm enough to scoop.
