“Semifreddo” is the Italian word for “half cold,” and that’s exactly what this partially frozen dessert is. Traditionally made with eggs, our version instead uses gelatin and has the consistency of a frozen mousse.

Yield: Serves 16.



  • ​4 cups whipping cream
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tbsp grated lemon peel
  • 1 tbsp vanilla
  • 1 cup cold homogenized milk
  • 2 envelopes unflavoured gelatin


  1. Combine cream, sugar, lemon juice, lemon peel and vanilla in a large non-reactive saucepan. Bring to a boil over medium heat.
  2. Reduce heat and simmer, uncovered, stirring occasionally, for 5 minutes. Remove from heat.
  3. Whisk together cold milk and gelatin in a medium heatproof bowl. Gradually stir in hot cream mixture, 1/2 cup at a time, stirring constantly until combined. Let cool for 5 minutes, stirring occasionally.
  4. Pour mixture into a greased 9x5 inch loaf pan lined with plastic wrap that overhangs by 2 inches. Cool to room temperature. Cover and freeze for at least 8 hours or up to 24 hours.
  5. To serve, remove pan from freezer. Let stand for 15 minutes. Uncover; using plastic wrap as an aid, lift semifreddo from pan and invert semifreddo onto a cutting board. Remove plastic wrap and slice semifreddo. Serve immediately.
Nutritional analysis per serving:

247 calories, 22.7 g fat, 2.5 g protein, 9.1 g carbohydrate, 0.1 g fibre, 32 mg sodium