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    Home » Recipes » Desserts

    Pistachio Semifreddo

    Published: Jul 22, 2019 · Modified: Jun 24, 2021 by Neriz · This post contains some affiliate links.

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    Looking for an ice-cream alternative?  Then pistachio semifreddo is for you!  A delightful dessert that will surely get you hooked — it’s delicious, addictive, and so easy to prepare.  You might end up preparing it the entire summer!

    A shot of pistachio semifreddo, with melted chocolate being poured on it.

    (*This post contains some affiliate links)

    Pistachio semifreddo = Taormina.  

    Yep, my love for pistachio semifreddo started on our Sicilian trip back in 2015.  I guess that’s not a surprise since the best pistachios are from Bronte.

    Bronte is a small town in the foothills of Mt. Etna, in Sicily.  The minerals and lava from the earth are what make their pistachios unique — surprisingly sweet and soft.

    The entire time we were in Taormina, my after-dinner dessert was pistachio semifreddo.  It didn’t matter where, as soon as we sat down, that was the first thing I checked on the menu.

    So, it’s no surprise that I now make it regularly in Stockholm.

    WHAT IS SEMIFREDDO?

    The literal translation from Italian is ‘half cold.’  

    Better to think of it as a semi-frozen dessert.  I always see it as somewhere between a mousse and an ice cream, so the texture is more like a frozen mousse.

    The best part, no special equipment is required!

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    Ingredients

    An image showing all the ingredients you need to prepare pistachio semifreddo at home.
    • Cream – you need double cream for this semifreddo recipe (sometimes called heavy cream or whipping cream).
    • Vanilla extract – just use your favorite brand.
    • Eggs – at room temperature; organic ones.
    • Pistachios – no shell and unsalted.
    • Sugar – I suggest using caster sugar when making pistachio semifreddo since they have a really fine texture.  If you don’t have those, just pulse your regular white sugar in a food processor (or blender) for a few seconds to get the same texture.
    An overhead shot of a half-sphere shaped pistachio semifreddo, with pistachios and dark chocolate when served.

    Preparation

    Start by toasting the pistachios (either in the oven or stovetop).

    Once they’re cool enough, chop them coarsely (photo 1).

    Using a medium-sized bowl, combine cream with one cup of chopped pistachios.  Mix and set aside in the refrigerator for at least thirty minutes.  

    Remove from the refrigerator, then strain the pistachios and set aside.

    Updated first part of a collage of images showing the step by step process on how to make pistachio semifreddo.

    Add vanilla extract into the cream and whip it.

    In a separate mixing bowl, beat the egg whites while slowly adding the sugar (photo 2).

    Beat until the egg whites become stiff and glossy.

    Gently fold a third of the egg whites into the whipped cream, then continue until you have added all the egg whites (photo 3).

    Add the strained, chopped pistachios and gently mix to combine (photo 4)

    Updated second part of a collage of images showing the step by step process on how to make pistachio semifreddo.

    Spoon the cream mixture into your molds or tin (photo 5).

    By using an angled spatula, even out the top, then cover with a plastic wrap (photo 6).

    Freeze for at least four hours.

    Remove the pistachio semifreddo from the tin and sprinkle with the remaining chopped pistachios. 

    Serve.

    A serving of pistachio semifreddo dessert, sprikled with chopped pistachios and drizzled with dark chocolate.

    Helpful tips

    • Do not skip the toasting of the pistachios. Aside from infusing them into the cream, this will give the semifreddo a deeper pistachio flavor.
    • You can use either vanilla extract or almond extract. I find that both work well for this pistachio semifreddo recipe.
    • Feel free to use ramekins. Just line it with a plastic wrap before spooning the mixture into it. This will help you to remove the semifreddo for serving easily.
    • Before placing them in the freezer, cover the top of the tins/ramekins with plastic wrap. It will prevent ice crystals from forming on top.
    A closer shot of pistachio semifreddo, highlighting the texture of the frozen treat.

    FAQs

    Can I use liqour?

    Absolutely. I have used amaretto a couple of times, so don’t be wary of using your favorite liquor too.

    Just keep in mind that it might add up to the overall sweetness of your semifreddo, so make sure you adjust the sugar accordingly.

    Do I really need to infuse the pistachios?

    Unless you are using Sicilian pistachios, I find that the only way I can intensify the taste of pistachio is by infusing them into the cream for at least thirty minutes.  

    Try leaving it for an hour, and you will notice a deeper greenish tint on your pistachio semifreddo as well.

    How do I serve this?

    Sprinkling it with chopped pistachios is my go-to way of serving this semifreddo recipe.

    However, for special occasions (or more drama), you can never go wrong with melted dark chocolate. 

    Just melt the chocolate in the microwave and then pour (or drizzle) them on the semifreddo.  YUM!

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    📖 Recipe

    A shot of pistachio semifreddo, with melted chocolate being poured on it.

    Pistachio Semifreddo Recipe

    A frozen treat that you would surely be making every summer! Pistachio semifreddo is delicious and so easy to prepare.  Enjoy them for your next dessert or snack!
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    Course: Dessert
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Resting Time: 4 hours hours
    Total Time: 4 hours hours 50 minutes minutes
    Servings: 12
    Calories: 166kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Hand Mixer
    • Rubber Spatula
    • Angled Spatula

    Ingredients

    • 1 & 1/4 cup pistachios, shelled
    • 1/3 cup sugar
    • 3 medium egg whites, organic
    • 1 cup heavy cream (or double cream)
    • 1/2 tsp vanilla extract
    • 200 grams dark chocolate, melted (optional)

    Instructions

    • Toast the pistachios (either in the oven or stovetop will work) and chop them roughly.
    • Combine double cream with 1 cup chopped pistachios; mix then set aside in the refrigerator for at least 30 minutes.  
    • Take the cream with pistachios from the refrigerator and strain the pistachios. Set it aside.
    • Add vanilla extract into the cream and whip it to combine.
    • In a separate medium-sized bowl, beat the egg whites while slowly adding the sugar — continue beating until the egg whites become stiff and glossy.
    • Gently fold 1/3 of the egg whites into the whipped cream; repeat until all the egg whites have been combined with the cream.
    • Add the strained pistachios and mix gently.
    • Spoon into your molds or tin. Cover the tins with plastic wrap.
    • Place tins or molds in the freezer for at least 4 hours.
    • Remove your pistachio semifreddo from the tin and sprinkle with the remaining chopped pistachios. 
    • Serve.

    Notes

    • Cook’s Tip #1: For this recipe, I use 12 of the semi-sphere molds, and each semi-sphere is about 2 tablespoons.  As an alternative, you can also use a 2-lb tin.
    • Cook’s Tip #2: Remember to toast the pistachios. Aside from infusing them into the cream, it will give the semifreddo a deeper pistachio flavor.
    • Cooks’ Tip #3: You can use either vanilla extract or almond extract. I find that both work well for this recipe.
    • Cook’s Tip #4: Feel free to use ramekins.Just line it with a plastic wrap before spooning the mixture into it. This will help you to remove the semifreddo for serving easily.
    • Cook’s Tip #5: Before placing them in the freezer, cover the top of the tins/ramekins with plastic wrap. It will prevent ice crystals from forming on top.

    Nutrition

    Calories: 166kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 20mg | Potassium: 159mg | Fiber: 1g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. Rosario Quintanilla

      October 11, 2021 at 7:45 pm

      I am going to make this recipe , it seems easy and delicious. Thanks for sharing

      Reply
      • Neriz

        October 14, 2021 at 9:01 pm

        You’re welcome Rosario — hope you’ll like it!

        Reply

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