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Italian Semifreddo Ice Cream (Layered Fruit Loaf)

Italian Semifreddo Ice Cream (Layered Fruit Loaf)

Wondering how to make Italian semifreddo ice cream? Try a traditional Italian Christmas recipe for a layered ice cream with candied fruit and mascarpone cheese.

26 December, 2012
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Season & Occasion

serves for


total time

4 HR 35 MIN


75 g
Mascarpone cheese
250 g
250 ml, double
Candied fruit
100 g, mixed, chopped
Cherry liqueur
15 ml
Fruit cake
6 - 8 slices


How to make Italian Semifreddo Ice cream

To prepare the Italian semifreddo ice cream dessert recipe first beat the egg yolks with the sugar in a bowl over a pan of barely simmering water until thick and creamy. Remove from the heat and leave to cool for 10 minutes.

Beat together the mascarpone and cream and stir into the yolk mixture. Whisk 2 of the egg whites until they form stiff peaks and fold into the cream/yolk mixture along with the candied fruit.

Line a 1.5 l loaf tin with cling film. Sprinkle the cherry liqueur over the fruit cake slices and line the bottom of the tin. Pour over half the ice cream mixture, add another layer of fruit cake, the rest of the ice cream mixture and finally a layer of fruit cake.

Freeze for at least 4 hours. Remove from the freezer for about 10 minutes then turn out of the tin, remove the cling film and serve the Italian semifreddo ice cream immediately.

Wine pairing: Passito di Pantelleria

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