Description
Semifreddo means “half cold” so this ice cream will be much softer than the normal ice cream you are used to. It’s vegan, creamy, melt-in-your mouth good and best if devoured quickly.
Ingredients
Scale
- For the Fruit Puree:
- 1 1/2 c. frozen strawberries
Fruit filling:
- 1 medium banana, ripe
- 1–2 Tbsp. pure maple syrup (add more by the tablespoon, depending on the sweetness of the banana)
- 1 Tbsp. lemon juice
Cream Base:
- 1 can coconut cream, chilled in the fridge overnight
- 1 tsp. vanilla extract
Instructions
- Puree all the ingredients for the fruit filling together for the fruit puree in a high-speed blender until smooth.
- In a large bowl, scoop out the solid contents of the can of coconut cream and whip up with an electric mixer on medium speed until fluffy. Beat in the vanilla and mix until well-blended.
- Fold in the fruit puree to the cream mix. You can do two things here: 1). Fold in the puree halfway so there is a nice swirl color to your semifreddo or 2). Mix it completely and blend in the colors.
- Pour into an 8 or 9″ loaf pan, cover with aluminum foil and chill for 2+ hours or until set.
Nutrition
- Serving Size: 1 large scoop
- Calories: 52
- Sugar: 8g
- Sodium: 2mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Protein: 0.2g
