Classic Italian Chocolate Semifreddo Ice Cream

Tender, homemade, very tasty! It just melts in your mouth! Dessert Semifreddo chocolate ice cream is a representative of classic Italian cuisine. It is made from only three ingredients and is sure to please both children and adults.
cook time: 20 min
Noah Merrick
Classic Italian Chocolate Semifreddo Ice Cream

Nutrition Facts (per serving)

299
Calories
17g
Fat
27g
Carbs
6g
Protein

Ingredients (7 portions)

Basic:

bitter chocolate 100 g
Powdered sugar (or to taste) 150 g
Vanilla sugar 1 tsp
Heavy cream (from 33%) 200 g
Ricotta 350 g

Recipe instructions

Step 1

Step 1
How to make dessert Semifreddo chocolate ice cream? Prepare all the necessary ingredients.

Step 2

Step 2
Take a large, convenient bowl and place the ricotta in it. Add powdered sugar (can be replaced with fine sugar) and vanilla sugar. You can replace vanilla sugar with vanillin; you will need to take it on the tip of a knife, since a larger amount will add bitterness to the finished dish.

Step 3

Step 3
Using a mixer or whisk, beat the ricotta until thick and smooth. If you use fine sugar, beat until it is completely dissolved.

Step 4

Step 4
Take 70 g of dark dark chocolate, melt in the microwave or in a steam bath. Be especially careful if you melt in the microwave. Heat the chocolate for 10-15 seconds, stirring thoroughly each time. Let the melted chocolate cool slightly.

Step 5

Step 5
Finely chop the remaining 30 g of chocolate with a knife.

Step 6

Step 6
Add the cooled melted chocolate to the ricotta whipped with powdered sugar.

Step 7

Step 7
Using a mixer, thoroughly beat the mixture until you obtain a smooth chocolate cream.

Step 8

Step 8
Add chopped chocolate to the cream.

Step 9

Step 9
And mix thoroughly with a spatula so that the chocolate pieces are evenly distributed throughout the mass.

Step 10

Step 10
Beat well-chilled heavy cream with a high fat content (from 33%) with a mixer until fluffy and dense foam. Start beating at low speed (3 minutes), gradually increase the speed. Beating may take approximately 7-10 minutes. Just be careful not to beat the cream, otherwise you will end up with butter!

Step 11

Step 11
Add whipped cream in parts to chocolate base.

Step 12

Step 12
Mix everything thoroughly and carefully so as not to precipitate the cream. We should get a very delicate, soft and fragrant chocolate cream. By the way, this cream is perfect for layering cakes; you can use it to decorate cupcakes (then it’s better to melt all the chocolate, otherwise the chopped pieces may get stuck in the pastry bag) or simply serve in glasses. But we make ice cream, so we continue to cook :)

Step 13

Step 13
Take any baking dish (I have a muffin pan measuring 13x24 cm and about 6 cm deep) or a plastic container for freezing, cover with cling film (if you cook in a plastic container, you can skip this step).

Step 14

Step 14
Place the finished chocolate base into the prepared container. Also cover the top with film or a lid.

Step 15

Step 15
Place our ice cream in the freezer and forget about it for 4-5 hours, or better yet, overnight!

Step 16

Step 16
After a while, our delicious chocolate ricotta ice cream Semifreddo with chocolate is ready! It is incredibly soft and silky!

Step 17

Step 17
Divide it into portioned plates and serve. Decorate the classic homemade semifreddo to your taste, for example, with berries, chocolate chips, any syrup and mint leaves. Bon appetit!

Additional rubrics

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