Homemade semifreddo with whipping cream and a sprig of mint in a dessert glass.

Vegan Semifreddo

This vegan semifreddo recipe is chocolaty, smooth and decadent. It’s ice cream without the fuss of a special ice cream machine. What’s not to love?

With just 5 ingredients you can make a delicious homemade frozen dessert that will make your taste buds swoon. It’s free from extra filler ingredients, preservatives and processed sugar.

What Is Semifreddo?

Semifreddo means “half-cold” and refers to any dessert that is partially chilled. It’s soft-set, in a good way! Semifreddo is usually made from cream and custard so it freezes soft, just like ice cream. This vegan version forgoes the eggs, milk and cream but doesn’t lack in flavor. You’ll love this semifreddo because it tastes a lot like a melt-in-your-mouth cold mousse.

How To Make Vegan Chocolate Semifreddo

Making chocolate semifreddo takes no time at all. Just like the original recipe, it starts with a custard base. To substitute the eggs, I use a vegan custard to give the semifreddo a creamy texture. Bird’s Custard Powder is the ideal replacement and can be used in any dessert that calls for eggs (think flan, cakes, and more).

In a saucepan, start by mixing 3 tablespoons of the custard powder with 2 tablespoons of organic granulated sugar. Measure 2 cups of plant based milk into a bowl and from that add 3 tablespoons of vegan milk to the saucepan. Set the stove to medium heat and stir to combine. After 5 minutes, a paste will form. Add the remaining vegan milk and keep on stirring to dissolve. Keep on heat until the liquid is at a gentle boil. When thickened, pour the mixture into a glass container and let cool.

How To Whip Vegan Heavy Cream

Semifreddo relies on heavy whipping cream for it’s smooth texture. I use Silk, Dairy-Free Heavy Whipping Cream to get the fluffiness I want. In a stand mixer, pour 1 1/2 cups into a stainless steel bowl and whip for around 6 minutes. We are looking for soft peaks to form. Place in the fridge to chill while the other components are being made.

How To Melt Chocolate In A Double Boiler

For the chocolate component, prepare a double boiler on the stove. Make your own by filling a pot with a bit of water and placing a glass bowl on top. We’ll be using this for two mixtures: our chocolate mix and our custard base. Using a rubber spatula, melt semi-sweet chocolate chips on medium heat until completely melted. Set aside.

How To Make The Custard Base

The final component to the semifreddo will also be prepared using the double-boiler. In a glass bowl, measure 4 tablespoons of the Bird’s Custard Powder, add 1 teaspoon of vanilla extract and 1/4 cup of organic granulated sugar. As the mixture heats up, stir with a whisk for around 6 minutes until combined. Remove from heat.

Putting It All Together

To start putting this chocolate treat together, pour the melted chocolate into the bowl with the custard mixture. Whisk briskly until completely combined. The resulting mixture will have a very chocolaty color. Wait 10 minutes and allow to cool. Next, fold in the whipped cream until smooth. The color will change to a lighter milky shade. Pour the semifreddo into a pan and freeze overnight for the best result!

When the semifreddo is set, scoop out of the pan or unmould (use plastic wrap to line the pan) and cut into slices.

Vegan chocolate semifreddo is an easy frozen ice cream to make at home. You might even prefer it over the store-bought kind. I’m excited for you to make this recipe! Leave a review below and don’t forget to tag @PlantBasedDogGuy on Instagram.

Got a craving for more delicious vegan desserts? Try your hand at the recipes below:

Homemade semifreddo with whipping cream and a sprig of mint in a dessert glass.
Yield: 10 Servings

Chocolate Semifreddo

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make delicious soft serve vegan semifreddo at home. It's chocolaty, rich and creamy. The best part? No ice cream machine needed.

Ingredients

Custard Base

  • 3 Tablespoons Bird's Custard Powder
  • 2 Tablespoons Organic Granulated Sugar
  • 2 Cups Plant Based Milk (I Used Oat Milk)

Whipped Cream

  • 1 1/2 Cup Vegan Heavy Whipping Cream (I recommend Silk Dairy-Free Heavy Whipping Cream)

Chocolate Mixture

  • 12 oz. Semi-Sweet Chocolate Chips (I recommend Trader Joe's Semi-Sweet Chocolate Chips)

Custard Mixture

  • 4 Tablespoons Custard Base
  • 1/4 Cup Organic Granulated Sugar
  • 1 Teaspoon Vanilla Extract

Instructions

HOW TO MAKE THE CUSTARD BASE

  1. In a saucepan, start by mixing 3 tablespoons of the custard powder with 2 tablespoons of organic granulated sugar.
  2. Measure 2 cups of plant based milk into a bowl and from that add 3 tablespoons of vegan milk to the saucepan.
  3. Set the stove to medium heat and stir to combine.
  4. After 5 minutes, a paste will form. Add the remaining vegan milk and keep on stirring to dissolve.
  5. Keep on heat until the liquid is at a gentle boil (around 8 more minutes). When thickened, pour the mixture into a glass container and let cool.

HOW TO MAKE WHIPPED CREAM

  1. In a stand mixer, pour 1 1/2 cups of vegan heavy cream into a stainless steel bowl and whip on medium speed for around 6 minutes.
  2. Soft peaks will form.
  3. Place in the fridge to chill while the other components are being made.

HOW TO MAKE THE CHOCOLATE MIXTURE

  1. For the chocolate component, prepare a double boiler on the stove. Make your own by filling a pot with a bit of water and placing a glass bowl on top. We'll be using this for two mixtures: our chocolate mix and our custard base.
  2. Place the water on medium-high heat. When the water is simmering, place the glass bowl on top.
  3. Pour the semi-sweet chocolate chips into the bowl. Using a rubber spatula, melt semi-sweet chocolate chips until completely melted. Set aside.
  4. Keep the double-boiler set up for preparing the custard mixture.

HOW TO MAKE THE CUSTARD MIXTURE

  1. In another glass bowl, add 4 tablespoons of the custard base, 1/4 cup sugar and 1 teaspoon of vanilla extract. Place the bowl on the simmering pot.
  2. As the mixture heats up, stir with a whisk for around 6 minutes until combined. As the air gets whipped into the mixture, bubbles will form. Remove from heat.

HOW TO MAKE CHOCOLATE SEMIFREDDO

  1. Pour the melted chocolate into the bowl with the custard mixture.
  2. Whisk briskly until completely combined. The resulting mixture will have a very chocolaty color.
  3. Wait 10 minutes and allow to cool.
  4. Next, fold in the whipped cream until smooth. The color will change to a lighter milky shade.
  5. Pour the semifreddo into a deep pan and freeze overnight for the best result! If you want to slice the semifreddo, line the pan with plastic film before pouring the semifreddo in.

Notes

  • Allow the semifreddo to sit at room temperature for 6 minutes before serving.
  • Semifreddo can be scooped, or unmolded and cut. To slice, invert the pan onto a plate. Dust the semifreddo with cocoa powder and slice.

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Nutrition Information

Yield

10

Serving Size

1/10 Of Semifreddo

Amount Per Serving Calories 300Total Fat 23gSaturated Fat 14gCarbohydrates 36gSugar 29gProtein 3g

Did You Make This Recipe?

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