This indulgent Raspberry Amaretto Semifreddo is everything ice cream wishes it could be – light, creamy, and airy. This dessert is perfect for the summer and you’ll love the secret sauce nestled inside every bite!
Easy Homemade Semifreddo
There are few condiments that I will eat with just a spoon. Peanut Butter is one of them….. Chocolate Sauce …. Nutella.
But the past few weeks I’ve had to add a new one to the list, Raspberry Amaretto Preserves by Robert Rothschild Farm.
H O L Y H A N N A H is this stuff good!
Honestly I thought it would taste like any other jam … but OHHH NO!
I took one bite and was in love. It was bursting with fresh raspberry flavor, slightly sweet with the perfect amount of Amaretto to push this jam over the top! My mouth is salivating just thinking of it, luckily I have two more jars left … and I may hoard them so I can secretly eat them. (and so my husband doesn’t beat me to it… we’ve literally been fighting over it … it’s that good)
The first recipe I made with these Raspberry Amaretto Preserves was a Black Forest Cake… and let me tell you, it was to die for! It was actually for Cason’s birthday party! I made a three tiered Chocolate Cake filled with Homemade Cream Cheese Frosting and then each layer had a generous portion of this Preserve in it. OMG! I was licking my spoon and my plate .. and the serving platter! But enough about that recipe, how about the one you’re looking at!
What is a Semifreddo?
This Raspberry Amaretto Semifreddo … what’s a Semifreddo you ask!? Well it’s a semi frozen Italian dessert, it kinda has the texture of frozen mousse. It is incredibly light to eat and perfectly sweet. In fact my husband kept saying “it’s so good but every time I take a bite it just disappears in my mouth… it’s so mind blowing-ly good!” And then he took another bite.
Most Semifreddo’s are made with heavy cream, however, I made this one dairy free by using Coconut Milk and instead of sugar I used honey. The process for this dessert is a little intricate, which typically isn’t my “thang” but believe me … it is SOOOOO worth it! Put your apron on and enjoy the process because when it’s time to indulge you will be amazed at the results!
The Semifreddo itself is insanely delicious, I have honestly never had another dessert like it! But what puts this one over the top is the Raspberry Amaretto Preserves nestled inside every bite!
These Preserves are just one of the many incredible flavor combinations that Robert Rothschild Farm has come up with. Rothschild Farms was established in 1984, they make all of their products from scratch and are able to manufacture everything on site in their 51,000 square foot facility. All of their flavor combinations are original, insanely flavorful, and 100% homemade!
After indulging in the Raspberry Amaretto Preserves I already have a list of the products I want to try next. And believe me, they are not your run of the mill plain jane Strawberry Jelly. Oh no, they go big or go home. For example, here’s what is on my MUST try list: Citrus Chardonnay Sauce, Peach Mango Habanero Sauce, Pineapple Coconut Mango Tequila Sauce, Sweet & Spicy Bourbon BBQ Sauce, Whiskey Pepper Cream Sauce, Chocolate S’mores Dip, Balsamic Caramelized Onion Spread, Smoky Fig & Roasted Garlic Spread .. these are just a few. Clearly you can see I have a mounding list!
I am blown away impressed with this company and have already told my husband that he needs to order Christmas Gift Baskets from them to hand out to his vendors. I guarantee it will be the BEST gift they’ve received in a while!
An Easy Summer Dessert
Ok, I digress, back to the recipe.
In my humble opinion Semifreddo is going to be the new star dessert of the summer. You barely feel like you ate anything but know 100% that what you did eat was absolutely amazing! This Semifreddo is everything ice cream wishes it could be! I hope you give it a try.
I G U A R A N T E E this dessert will blow your mind and you’ll never be the same again. How do I know? Because I speak from experience!
Bon Appetit sweet friends!
** I received product and payment for this post. All opinions are 100% mine. Thank you for supporting the brands that support Joyful Healthy Eats. **
Print
Raspberry Amaretto Semifreddo {dairy free}
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 8-10 slices 1x
- Category: Dessert
- Method: Freeze
- Cuisine: Italian
Description
This indulgent Raspberry Amaretto Semifreddo is everything ice cream wishes it could be – light, creamy, and airy. This dessert is perfect for the summer and you’ll love the secret sauce nestled inside every bite!
Ingredients
- 6 eggs, separated
- 5 tablespoons of raw honey
- 3 teaspoons vanilla extract
- 1/8 teaspoon cream of tartar
- 2 (15 oz.) cans of full fat coconut milk, refrigerated overnight (it will separate into cream on top and water on the bottom)
- 1/2 cup Robert Rothschild Raspberry Amaretto Preserves
- 1/4 cup fresh raspberries
Instructions
- Grease and line a loaf pan with parchment paper. Leave some of the parchment paper hanging over the edges, this will make it simple to remove the semifreddo once it’s frozen.
- In a large bowl, add egg yolks, 2 teaspoons of vanilla extract, and 2 tablespoons of honey using an electric hand mixer, whisk until thick and creamy. Set aside.
- In another bowl, using an electric hand mixer whisk the egg whites and cream of tartar until soft peaks form. (about 3-5 minutes) Slowly add the 2 tablespoons of honey.
- In last bowl, using an electric hand mixer whisk the chilled coconut cream (just scoop out the cream from the can leaving the coconut water), 1 teaspoons of vanilla extract and 1 tablespoon of honey until slightly thickened. (about 3-4 minutes)
- Add 1/3 of the egg white mixture into the coconut cream, and fold until the mixture is combined. Add the remaining egg white mixture and fold in. Finish with folding in the egg yolk mixture. Be very careful when folding so the egg whites don’t break.
- Pour 1/3 of the mixture into the prepared loaf pan, spread 1/4 cup of Raspberry Amaretto Preserves out, add 1/3 mixture of coconut cream mixture, spread out the remaining Raspberry Amaretto Preserves, and finish with the remaining coconut cream mixture. Cover the loaf pan with plastic wrap and place in freezer overnight.
- Before serving, remove the semifreddo from the freezer for 5 to 10 minutes. To serve, place a plate on top of the loaf pan and flip the loaf pan upside down. Gently remove the semifreddo, garnish with fresh raspberries
Notes
Recipe adapted from Delicious Everyday
Nutrition
- Serving Size: 1 slice
Filed Under:
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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40 comments on “Raspberry Amaretto Semifreddo”
Yummy – just found your site and looking forward to trying this soon!
I have found a can of coconut cream at a local store. Could I use this vs scooping out the cream from two cans of coconut milk?
Yup, sure can Leslie! 🙂 Can’t wait to hear what you thought of this recipe! We LOVE it!
Ice cream does not want to be light creamy and airy. Stop making things up.
haha.. thanks for the humor! 🙂
Such a beautiful dessert you got going on here! This semifreddo looks incredible, literally drooling all over my computer!
Thank you so much Bethany, you are too sweet!
I think you made a typo. The recipe says put it in the refrigerator, but take it out of the freezer. Does your refrigerator phase shift into a freezer?
Yup, I sure did. I just edited it. Thank you Erin! 🙂
2 things about the recipe:
1. what do you grease the parchment paper with?
2. You mention to place it in the refrigerator overnight, but then say to remove it from freezer…?? Both ?
Hey Lynn, I have since updated the recipe. I type refrigerator instead of freezer. Sorry about that. Typo. As far as greasing the parchment paper, I just sprayed it with PAM. Hope that helps! 🙂
Looks yummy!
Your instructions say to “refrigerate overnight”, then it says – “before serving remove from freezer”. Does it go into the refrigerator or into the freezer?
This looks fabulous and I want to try it. I have a question about the procedure though. Step 6 says to refrigerate it over night and then step 7 says to remove from the freezer 5-10 minutes before serving. Is it supposed to be frozen, refrigerated, or both?
Also, I love the lack of dairy and refined sugar. It is so great to find healthy recipes! Thank you.
Hey Jessica, it was a typo. You need to put it in the freezer, and then remove it from the freezer so that it is served that way. Sorry about the confusion. It really it delicious and so incredibly light and airy. You’re gonna love it!
Just to clarify – the list of ingredients says to use “coconut milk” but in the recipe itself you say “coconut cream” – which is correct?
I have since updated the recipe verbiage so it’s clearer. Sorry about that Leslie. I also changed the typo! Good catch girl! 🙂
This sounds amazing!!!! But I have 1 question, when do you put it in the freezer or is it that you put it in the freezer overnight and not the refrigerator overnight?
Hey Delann, it was a typo. Sorry about that. Yes, you need to put it in the freezer (not the refrigerator) leave it overnight and then remove it when you’re about to serve. 🙂
Does it go overnight in the freezer or the refrigerator? Both are listed here in the instructions: Cover the loaf pan with plastic wrap and place in refrigerator overnight. Before serving, remove the semifreddo from the freezer for 5 to 10 minutes.
Just want to be sure I do it right! Thank you! (this recipe looks lovely and sounds yummy!)
Sorry Isela, it was a typo. I have since updated the recipe. You are suppose to put the semifreddo in the freezer overnight (not the refrigerator) and then remove it from the freezer right before serving. 🙂 Thanks for understanding.
This looks and sounds lovely but it appears you did not cook the eggs. That is concerning. Did I miss something in the recipe?
Nope, the whipping of the eggs for a long period does that. Can’t wait to hear what you think Kathryn!
Kathryn asked about the eggs. I suppose you place the loaf pan in the FREEZER overnight, right? It is a Must Do on my list, too!
Yes, I just updated the recipe. I placed the semifreddo in the freezer, sorry for the typo. 🙂
Not a worry for me, but just to be clear, it doesn’t change bacteria content by whisking. Use fresh farm eggs if that’s a concern!
I am making it my mission to make a semifreddo this summer!!
get it gurl!
This looks so delicious and such a great summer dessert!
Thanks Erin! This will most definitely be a repeat this summer! SOOOOOO stinking good!
Dear Krista, this looks absolutely beautiful! What a gorgeous summer dessert dear! xo, Catherine
Thank you so much Catherine! I hope you get a chance to make it! It’s delicious!
A thousand and one times YES!!! I’m craving this so badly, I want the whole thing – now!!
haha.. I feel ya girl!
My mouth is hanging open…this dessert is stunning!
Thank you so much Tonia! 🙂
Okay, best thing I have seen today so far!
Woohoo! I guarantee it will be the best thing you’ll taste today too!
Ok, this looks downright delicious! Wish I had a slice now!
Girl! You have no idea! SOOO good!
I’ve never had a Semifreddo before! I love the sound of this though, I nice cool dessert perfect for Summer! This is going on my “must make” list!
Oh girl! It is a must make especially with this raspberry amaretto preserve! soo delicious!