I have to admit that the first time that I ever heard of a “semifreddo” was on an episode of Chopped. So, I figured that if someone was making it on Chopped, then it wasn’t something that I should be attempting. As so often happens, I was wrong.
Even though it sounds super fancy, making a semifreddo isn’t difficult; it’s just a bit time-consuming. But it’s worth it. This s’mores semifreddo consists of a graham cracker crust, rich, vanilla frozen custard base, pieces of toasted marshmallow, and a Nutella swirl. So, it’s super rich and super delicious!
S'mores Semifreddo
Ingredients
- 1 ½ c . graham cracker crumbs plus extra for sprinkling
- 3-5 T . butter melted
- ¾ c . marshmallow crème
- 8 egg yolks at room temperature
- ½ c. + ¼ c . granulated sugar
- 1 tsp . pure vanilla extract
- ⅛ tsp . fine sea salt
- 1 c . heavy cream
- ⅓ c . chocolate-hazelnut spread at room temperature (Nutella)
Instructions
- To make the crust, preheat oven to 350 F. Line a 9x5-inch loaf pan with parchment paper, and then lightly grease paper with nonstick cooking spray.
- In a small bowl, stir together graham cracker crumbs and enough butter to form sandy crumbs. I used homemade graham crackers, so I only needed 3 tablespoons of butter. If you use regular graham crackers, you may need more butter.1 ½ c . graham cracker crumbs, 3-5 T . butter
- Press the graham cracker mixture into the bottom of the prepared pan.
- Bake for 8-10 minutes, or until set and the edges of the crust are golden.
- Cool the pan on a wire rack until it reaches room temperature, about 20 minutes.
- While the crust is baking, line a rimmed baking sheet with parchment paper. Grease with nonstick cooking spray.
- Drop scoops of marshmallow crème onto prepared baking sheet.¾ c . marshmallow crème
- When the crust has finished baking, turn oven to 450 F.
- Toast marshmallow until golden brown, about 4-5 minutes.
- While the crust is cooling, prepare the custard.
- Whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until well-combined.8 egg yolks, ½ c. + ¼ c . granulated sugar, 1 tsp . pure vanilla extract, ⅛ tsp . fine sea salt
- Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
- Whisk until the egg mixture reaches 160 F, about 15 minutes.
- Once the mixture is at temperature, place the bowl into a larger bowl of lukewarm water.
- Let the bowl sit for about 5 minutes; then, replace the lukewarm water with cold water.
- While the egg mixture is cooling, beat the cream and remaining 1/4 cup sugar until thick with an electric mixer until the cream holds stiff peaks.1 c . heavy cream
- Add 1/4 of the cream into the cooled custard, and gently fold cream in.
- Using a spatula, gently fold the remaining cream into the custard.
- Pour the custard mixture over the cooled crust.
- Drop spoonfuls of the chocolate-hazelnut spread and plops of the toasted marshmallow over the custard mixture; gently swirl to incorporate.⅓ c . chocolate-hazelnut spread
- Cover with plastic wrap, and freeze for at least 8 hours or up to 3 days.
- Serve in scoops or slices.
Notes
Nutrition
Did You Make This Recipe?
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custard adapted from foodnetwork.com
Reader Interactions
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Comments & Reviews
The Inspiration Network says
I’m so intrigued by this recipe! Can’t wait to try it. We’ve featured you on our site! https://bit.ly/197wOO3
Melanie and Diana
The Inspiration Network Girls
kateheartseating says
Thanks so much for the feature!! That’s awesome! =)
Trish - Mom On Timeout says
I simply must try this Kate – it looks amazing! Pinned!
kateheartseating says
Thanks so much, Trish! That’s so nice of you!! =)
Karly says
Holy delish! Thanks for linking up with What’s Cookin’ Wednesday!
kateheartseating says
Thanks!! And thanks for hosting each week, Karly!! =)
Bunny says
I have never tried Semifreddo either but boy is that going to change! This looks amazing!!
kateheartseating says
Thanks so much!! I hope you enjoy it! =)
Carrie @ poet in the pantry says
Wow, that looks divine! I am dying for s’mores right now and this semi-freddo would totally hit the spot. Glad you gave it a chance even though it was intimidating at first!
kateheartseating says
Thanks so much!! I guess trying new things is what it’s all about! =)
Jenne says
I’d love those cookies with the semifreddo on it! I love strawberry semifreddo.
kateheartseating says
I haven’t had those, but they sound great!
Emily says
Yum! This sounds divine, stopping by from Sunday Funday party
kateheartseating says
Thanks!! And thanks for stopping by! =)
Mandi Noel says
OMG!! So I am dropping by as part of the SITS summer activity, and I am so excited to see this post! I absolutely love s’mores, and I love experimenting with desserts. Thanks for the great recipe! I’m pinning and trying soon!!
kateheartseating says
Thanks!! S’mores are so fun to experiment with. There are so many great ways to make them! I hope you enjoy the semifreddo, and thanks so much for coming by!! =)
Barri says
Hi there! I found you at the SITS page, and boy am I glad I did! This recipe looks delish! Looking forward to getting lost in all of your yummy post, new fan here for sure!
kateheartseating says
Thanks so much!! =)
Kalee says
Oh wow! This looks so good! I have never tried semifreddo before! I also can’t want to try the smores cake this fall for a bonfire…why have to cook your marshmallows outside when I have a cake already made?! :)
kateheartseating says
Thanks so much!! I hadn’t either, but it tastes a lot like a frozen custard, so I’m a fan! I hope you enjoy the cake! It was a big hit in our house. =)
Meg says
Visiting from the SITS summer community building!
This looks AMAZING and would be so dangerous to have in my house… it would not last long! I wonder how it would taste as more of a cream pie instead of completely frozen. I really want to make all your s’mores desserts now!
kateheartseating says
Thanks so much for coming by! I bet it would work really well as an ice cream pie. It already has a crust built right in!! Thanks again for stopping by! =)
Gloria @ Simply Gloria says
This is actually very interesting, never heard of this. I love the custard part! I’m for sure going to make this very soon. (Newest follower via bloglovin!)
kateheartseating says
Thanks! I hope you enjoy it! And thanks so much for the follow (isn’t bloglovin great?!)! =)
Susan D says
I don’t think I’ve ever had semifreddo, but this looks wonderful! Would love if you’d share it at my Sunday Funday Linky Party!
https://soozind.blogspot.com/2013/06/sunday-funday-linky-party-2.html
*Susan @Adventures in my Kitchen
kateheartseating says
Thanks! It was new to me, too. =)
Heather Who Needs a Cape? says
oh this looks amazing! YUM! seriously ;) Saw you at dessert Now dinner Later ;)
It would be awesome if you’d come over and link up to Super Sunday at Who Needs a Cape? https://whoneedsacape.com/2013/06/super-sunday-party-4/ We are live right now ;)
kateheartseating says
Thanks so much!! And thanks for stopping by! =)
Heather @ French Press says
I would never had thought to try it, but yours looks amazing!
kateheartseating says
Thanks! I was nervous about it, but it turned out to be easier than I thought it would be!
Ruthy @ Omeletta says
I love semifreddo, especially in the summer! And with marshmallow and nutella, perfect perfect perfect.
kateheartseating says
It’s hard to go wrong with marshmallow and Nutella. This was my first semifreddo, so I’ve been missing out all these years!