semifreddi

Semifreddi, or semifreddo in the singular, are Italian frozen desserts noted for a soft, mousse-like texture and a state that is partially frozen. The name literally means “half-frozen.” Typical preparations combine whipped cream with sugar and eggs (either as a sabayon custard or with whipped egg whites folded in). Some recipes include mascarpone, ricotta, or chocolate to enrich the flavor. The mixture is spooned or poured into a mold, sometimes lined with plastic wrap, and frozen until firm. Because the base is not churned like gelato, semifreddi generally have a lighter, creamier texture and a smooth mouthfeel.

Flavors vary widely, including chocolate, vanilla, coffee, pistachio, fruit purées, and liqueur-infused versions. Regional and family recipes may pair fruit with cream or create more custard-like bases. Some modern versions use a sabayon base, while others rely on whipped egg whites folded into whipped cream; dairy-free and vegan variants substitute coconut or almond cream and aquafaba.

Semifreddi are commonly served as a dessert in Italian homes and restaurants, often unmolded and sliced into portions, sometimes garnished with fruit, sauces, or chocolate. They are typically prepared in advance and kept in the freezer. The dish is widely found in Italy and has been adapted internationally, with many contemporary recipes and commercial products.