No Churn Ice Cream Cake
Semifreddo is so close to ice cream nobody will tell the difference, and you won't need to buy an expensive machine to make it!
Servings: 6
Calories: 512kcal
Ingredients
1 Layer of Semifreddo (No Churn Ice Cream)
- 4 eggs separated
- 1/2 cup sugar separated into two 1/4 cup portions
- 3 tbsp sugar (for heavy cream)
- 1 cup heavy whipping cream cold
- 2 tsp flavoring extract or oil
Shortbread Base (Optional)
- 1/4 cup brown sugar
- 1 tsp salt
- 1 stick unsalted butter (melted)
- 1 cup AP flour
Instructions
- Whisk yolks and 1/4 cup sugar until thick and creamy (ribbon stage) then continue whisking over a double boiler until fully warmed through. Add 1 tsp flavoring.
- Clean beaters. In separate bowl, whisk egg whites until frothy, then sprinkle in remaining 1/4 cup sugar gradually while whisking, until fully incorporated. Add 1/2 tsp flavoring and continue mixing until you reach stiff peaks.
- In another separate bowl, whisk cold heavy cream until thickened. Add remaining 3 Tbsp sugar and 1/2 tsp flavoring, continue mixing until you reach stiff peaks.
- Fold meringue (egg white mixture) into base (egg yolk mixture) in two portions. Repeat with heavy cream, until fully incorporated with no white streaks. Pour into bowls, springform pan, or plastic-lined mold, place in freezer.
- Repeat steps 1-4 for each new layer of semifreddo you want to add to cake, flavoring and coloring as desired. Pour each new semifreddo layer onto previously frozen layer, to create separate layers/flavors/colors.
- For shortbread base, melt butter and add to the rest of the ingredients. Mix until fully incorporated. Shape into a large disk about an inch smaller than your mold. Dock with fork like you would with a pie crust. Baking at 400 until golden brown. Allow to come to room temperature, depan, wrap in plastic and freeze.
- Freeze top layer (if doing more than one) semifreddo mixture for about 1 hour, then press the frozen shortbread disk into the surface. Smooth edges with spatula or butter knife, then freeze overnight.
Notes
The type of flavoring extract you use is up to you. I used cake batter and almond, but any combination will work! Plain old vanilla extract is fantastic!
This can be made in most any kind of pan you have. Loaf, springform, cake, or even a glass bowl! Just make sure it's freezer safe, wrapped in plastic (so that you can get it out). Just keep in mind, the bigger the pan, the thinner the layers will be.