Italian dessert chocolate ice cream Semifreddo

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

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

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.

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.

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.

5. STEP 5

   

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

6. STEP 6

   

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

7. STEP 7

   

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

8. STEP 8

   

   Add chopped chocolate to the cream.

9. STEP 9

   

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

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!

11. STEP 11

    

    Add whipped cream in parts to chocolate base.

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 :)

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).

14. STEP 14

    

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

15. STEP 15

    

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

16. STEP 16

    

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

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!

Comments on the recipe

Nika

06.10.2023

5

I decided to make Dessert Semifreddo chocolate ice cream only because there was some ricotta and 35% heavy cream left in the refrigerator. Don't let the food go to waste, especially since my husband loves ice cream. I made a few adjustments because I decided to make creamy chocolate chip ice cream. This is due to the fact that recently, due to the poor quality of chocolate, I have been having problems preparing chocolate cream and other dishes. I was just afraid of ruining the ricotta and cream. Since I had leftover food, it was enough for exactly 2 servings. By the way, I replaced vanilla sugar with vanilla-intensive. Everything is prepared very simply and quickly, but it turns out so delicious!!! According to my taste, the ice cream turned out that way. I realized for myself that you can take a milk base, and then the flight of imagination is unlimited. I wanted to make this ice cream with pecans, crackers, and berries. Overall, this recipe is definitely a hit!

Nika

06.10.2023

4.7

I loved this recipe for Dessert Semifreddo Chocolate Ice Cream so much that I made it again. I used 2 times less powdered sugar, since I also used caramel sauce and sweet nuts as a filling for the ice cream. This time, having prepared a ricotta cheese base, I added sugared peanuts crushed with a knife. Then added whipped cream and stirred. The fat content of my cream was 35%. Then I began to place the prepared ice cream into containers, pouring caramel sauce over each layer in random order. I put it in the freezer overnight. It turned out very sweet and tasty!!! Before serving, I sprinkled some crushed sugared peanuts on top of the ice cream.

Pirko Rita

06.10.2023

4.9

This is the most delicious semifreddo I have ever tried! The dessert turned out to be very delicate, bright in taste, at the same time creamy and chocolatey, I especially liked the chocolate pieces. It’s good that the author suggested not completely melting the chocolate, but also leaving small crumbs and pieces, it’s very tasty. Semifreddo is really soft and silky! Please note that I used high-quality dark chocolate bars from a Swiss brand with a strong aroma and rich cocoa taste. It is important!!! Using medium and low quality chocolate, you will end up with a dessert that is not at all as tasty. In one photo, the ice cream is chilled, but not yet completely frozen, it is soft. And in the second photo the ice cream is already completely frozen. Both options are delicious. And further. The ice cream really does not form crystals, unlike other homemade ice cream recipes where you need to remove the ice cream from the freezer and stir it periodically.

nasstin

06.10.2023

4.5

What a beauty! Simply breathtaking!

Natusik

06.10.2023

4.8

Violochka, great recipe! Well done!!!

olgay198108

06.10.2023

4.8

I love ice cream)) And this recipe is simply delicious))

Teri

06.10.2023

4.7

Thank you very much