Semifreddo Al Croccantino

Caramelized Almond Ice Cream Cake

Semifreddo Al Croccantino

Semifreddo al Croccantino is a heavenly Italian dessert that combines the creaminess of ice cream with the crunch of caramelized almonds.

Semifreddo meaning "semi-frozen" is made from a combination of whipped cream and custard, which is then garnished with caramelized almonds for a delightful textural contrast. Unlike traditional ice cream, semifreddo does not require churning in an ice cream maker and is often served directly from the freezer. The name "croccantino" refers to the crunchy caramelized almond topping that adds a sweet and nutty flavor.

Difficulty: Beginner Servings: 12 Best Season: Suitable throughout the year


For the Caramelized Almonds

For the Semifreddo


  1. For the Caramelized Almonds

    Prepare the caramelized almonds first. In a baking pan, toast almonds in the oven at 375°F for about 7 to 8 minutes until lightly browned.

    In a pan, over low heat, mix sugar with water. Allow sugar to caramelize. When the sugar mixture has turned a very light brown, add in toasted almonds and toss.

    After a few minutes, remove from heat and allow to cool. Once cool, crush into small pieces.

  2. For the Semifreddo

    Next prepare the semifreddo. Mix the egg yolks with 100 g of sugar.

    When creamy, add mascarpone and mix for 10 seconds. Fold in the whipped cream and crushed caramelized almonds to the mascarpone mixture.

    In a separate bowl, whip egg whites with the remaining sugar until they form stiff peeks. Add the egg whites to the mascarpone mixture, folding gently.

    Spoon into serving dishes or glasses and chill in the freezer for at least 1 day. Take the semifreddo out of the freezer at least 20 minutes before serving.

Keywords: dessert, cake,
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