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Mixed Berry Semifreddo - An Italian Frozen Dessert. Made SugarFree | Lowcarb | Keto

Indulge in a guilt-free treat with this Mixed Berry Semifreddo. Learn how to make this sugar-free, low-carb, and keto-friendly Italian frozen dessert! Easier to make than ice cream, this Classic Italian Frozen Dessert is so elegant and delicious. Semifreddo is an Italian half-frozen dessert similar to ice cream or gelato, but composition is different, it has a frozen mousse texture. The main ingredients are egg whites, cream, and sweetener, and when it freezes, it doesn't freeze as hard as ice cream, so it's easy to slice or scoop. And it is just so decadent and delish! You can do whatever add-ins you'd like, I did mixed berry. You can use any berry or fruit, chocolate chips, or nuts. The add-ins are endless.

Mixed Berry Semifreddo sugarfree lowcarb dessert
Mixed Berry Semifreddo

sugarfree semifreddo ice cream dessert

Mixed Berry Semifreddo an Italian ice cream dessert


Mixed Berry Semifreddo

Mixed Berry Semifreddo - An Italian Frozen Dessert. | SugarFree | Lowcarb | Keto


Ingredients:

1 pint mixed berries

1 cup @RxSugar Allulose divided into thirds

3 egg whites

½ tsp vanilla extract

1 cup heavy cream cold

Directions:

Berry Mixture

Add the fruit and ⅓ cup of Allulose to a medium saucepan over medium heat. Cover and cook about 3 minutes until the berries begin to release their juices, about 3 minutes. Remove the lid and cook another 4-5 minutes until they are very soft. Let the fruit mixture cool.

Set aside 1 cup of the fruit mixture for serving. You will use the rest in the semifreddo.

Prepare Pan

Lightly spray a 9-by-2-inch cake pan with cooking spray, then line it with plastic wrap, pressing into the corners. (you want enough wrap to overhang to aid in removing the semifreddo from the pan after it’s frozen).

Whipped Cream

Whip 1 cup of cold heavy cream in a mixer bowl or medium-sized bowl. When the whipped cream begins to get stiff, add ⅓ cup of Allulose and vanilla. Whip to stiff peaks. Transfer to a bowl and refrigerate. Clean mixer bowl and whisk attachment.

Meringue

Add the 3 egg whites to the clean mixer bowl and mix n medium, when the egg whites turn white and begin to get stiff, add ⅓ cup of Allulose and whip to stiff peaks.

Semifreddo

Fold the whipped cream into the meringue ⅓ at a time until incorporated.

Gently fold in all but 1 cup of the fruit mixture. Don't over mix. You want it to be marbled with the berry mixture.

Transfer to the prepared pan, smooth and cover with plastic wrap. Freeze 6 hours or overnight. Slice and serve as is, or with reserved fruit.


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