In this crazy life of testing new recipes, I often come across the following scene: some semi-used ingredients in the fridge watching me and waiting to be used again. This way, we can have dulce de leche, coconut milk and so many others judging me all the time.
In an attempt to reduce all this judgment, the idea of a (always?) cold dessert appeared. But the desire to make ice cream wasn’t that present, what could be done? Ah, semifreddo!
It’s been a while since I took a risk semifreddo. Okay, it’s a much simpler and lighter version, without cooking or using an ice cream maker. It’s more semifreddo the way it looks or for lack of a better name.
One of those reuse recipes, let’s see what’s in the fridge and needs to be discarded before it goes bad. And throwing food away hurts the soul.
I really liked the result, it was very creamy and unctuous. There will be a quantity Interesting of fat. You can taste the coconut milk and the texture is different from ice cream because it doesn’t go in an ice cream maker.
Dulce de leche and cream, there’s no way to make it ugly, right?
Dulce de Leche and Coconut Ice Cream Semifreddo Style
Makes: 800 mL
- 300 g creamy/pasty dulce de leche
- 175 g fresh/pasteurized cream (ice cream; 48% fat)
- 150 g UHT cream (20% fat)
- 140 mL whole coconut milk
- 10 mL vanilla extract
- 15 g semisweet chocolate (optional)
- 20 g sliced almond (optional)
- Caramel syrup (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Line an 18x9x5cm pan with plastic wrap, leaving excess around the edges. I used a small English cake.
- In a bowl mix dulce de leche, boxed cream and coconut milk. Mix very well with a whisk, to make it easier add the liquids little by little to the dulce de leche. Reserve.
- In another bowl, beat the pasteurized cream until whipped cream with soft peaks. Be careful not to beat too much, it could turn into butter. The more fat, the easier this happens.
- Add the whipped cream to the dulce de leche cream and mix gently to make it uniform. At this time, add the vanilla as well.
- Transfer to the prepared pan. If you use the recommended size, there will be a little tear left.
- Fold the remaining plastic over the edges onto the surface of the mixture. You can pull over. Place in the freezer for at least 4 hours.
- Toast the almonds in a dry frying pan. Melt the chocolate in the microwave or in a bain-marie.
- Unmold the semifreddo, removing the plastic.
- Garnish with melted chocolate and/or caramel sauce. Sprinkle with toasted almonds.
- It’s best to remove the semifreddo a few minutes before serving, unlike ice cream, it stays very firm.
Sign up for our newsletter and stay up to date with exclusive news
that can transform your routine!
