This Cinnamon Semifreddo is a dreamy, no-churn frozen dessert with the perfect balance of sweet creaminess and warm spice. It’s light, mousse-like, and melts in your mouth with a subtle cinnamon kick. Made without an ice cream maker, it’s the kind of fuss-free treat that feels fancy but is surprisingly easy to whip up at home. Serve it sliced for a dinner-party-worthy dessert that’s perfect any time of year
Cinnamon Semifreddo A No-Churn Spiced Ice Cream Dessert
Delicious Cinnamon Semifreddo Frozen Italian Dessert
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Mediterranean
Author:
Ashley’s Place
Servings
12-14
Prep Time
15 minutes
Cinnamon Semi Freddo is a Italian Frozen Dessert that is absolutely delicious, but the best part is you don't need any special equipment like an ice cream maker etc to make it. You simply use your stand mixer or handheld mixer, I mean you can even whisk it all by hand but that definitely would be a workout!
Ingredients
-
🤎 500ml thickened/whipping cream (Heavy Cream)
-
🤎 4 eggs separated
- 🤎 200g caster sugar
- 🤎 1 tsp of vanilla essence
-
🤎 1.5 tsp of cinnamon powder
Directions
🤎 Whip your Cream on med-high speed in your stand mixer with the whisk attachment (or with your handheld mixer) until it forms stiff peaks, cover and pop into the fridge while we do the rest
🤎 Separate your egg yolks from your whites and add your caster sugar to your egg yolks, do this only when your ready to mix them don’t let them sit there for too long together as it can cook the eggs (see note 1)
🤎 Mix the yolks & sugar on a medium-high speed until it becomes light in colour, usually a good 5-8 mins, just before it is ready add the cinnamon & vanilla essence mix until it is incorporated (See note 2)
🤎 Beat your egg whites on medium-high until stiff peaks form about 2-3 minutes usually but this depends on your machine so keep an eye on them
🤎 Once this is done start by folding the whipped cream into the egg yolks first, add a little bit and mix around to make it easier then fold in the rest in 2-3 parts. Be gentle to fold it through we aren’t mixing like crazy otherwise you will loose all the air you created (see note 3)
🤎 Once all mixed together do the same by adding the egg whites to the cream and egg yolk mix following the same step as above folding in
🤎 Line your Loaf tin or container with cling wrap making sure to leave some hanging over the edges, this is so we can easily get it out when needed. Make sure you cover all the tin so it doesn’t stick, use 2 pieces and overlap them the opposite way to make sure it is all covered
🤎 Pour your mixture in and spread it out so it is all even, cover with cling wrap. Make sure its covered well so it doesn’t get freezer burn, I also put some foil over the top as I find this helps in my freezer
🤎 Pop into the freezer overnight, once its frozen take out, remove all the cling wrap and sprinkle some cinnamon over the top. Slice to serve and enjoy (see note 4)
Recipe Note
FAQs and Notes:
- I don't tell you this about the eggs to stress you out but I truly believe that if I can teach you why we do a specific thing it means you will understand it more and become a better cook or baker, where as if I said to you don't add the sugar and eggs and let it sit you might think why does it matter who cares. But it is just a little trick in baking that we do we don't let eggs or egg yolks and sugar sit together for too long otherwise it affects or cooks the eggs slightly.
- Your cinnamon might not fully incorporate and be around the edges of the bowl slightly so once it is mostly mixed in just use a spatula to make sure it is all mixed well
- I always add a little bit of cream or egg whites etc to whatever I am adding it into and mix it around before I add the rest to fold it in, you don't have to be super careful we are only using a little bit. But we do this to make it easier to add the rest and fold it instead of just folding right away.
- This will serve about 14 depending on how you slice it. You can keep it in an airtight container if you have any left and only take it out when you are ready to serve it so it doesn't melt. If you find it a little hard to get out tip you tin over and give it a good tap an you can squeeze the tin a little too this will help.
Q. Is this really spicy with the cinnamon?
A. No it isn't the sweetness helps to minimise the spice and it isn't a massive amount of cinnamon for the volume. You can definitely taste it for sure but it a beautiful dessert. I am a big chili eater so my spice tolerance is higher but everyone that has tried it loves it and doesn't find it spicy