Keto Chocolate Semifreddo is the perfect summer sugar-free dessert! Quick and easy, this make-ahead creamy chocolate concoction is perfect for your next summer BBQ or gathering! Plus, using my recipe, this keto summer dessert does not melt as quickly as all other types of keto ice cream recipes!
Keto Summer Dessert
Looking for a quick and easy make-ahead dessert that doesn't require any oven time? Then this easy keto chocolate no-churn ice cream dessert is your answer!
Semifreddo is a classic Italian dessert that's often described as a frozen mousse. Made using a loaf pan, this deliciously creamy keto ice cream recipe is frozen solid before being neatly sliced.
Unlike keto ice cream recipes, keto chocolate semifreddo can actually sit out of the freezer for an extended period of time without melting! That's right, an easy keto chocolate no-churn ice cream that can be made ahead of time and doesn't easily melt? What is there not to love?
Serve it at your next feast alongside these Keto Pork Satay Skewers with Peanut Dipping Sauce and this Keto Broccoli Salad with Maple Bacon Dressing, and you will absolutely go down as the best host in town!
Why this Sugar-Free Semifreddo Works
I adapted this recipe from America's Test Kitchen and turned their recipe into a sugar-free semifreddo. Here are some changes:
- Easy - Only a couple of minutes and only one sweetener (allulose) were needed to create this keto chocolate semifreddo
- Texture - This semifreddo is smooth, rich, and creamy since the two main ingredients are heavy cream and eggs. Adding some candied nuts or blueberry pie filling adds some contrast. However, feel free to serve this plain as well.
- Make-Ahead - You can actually make this keto chocolate semifreddo a week before and store it in the freezer until you are ready!
- No-Melt - Unlike many other semifreddo recipes, this keto chocolate semifreddo does not melt rapidly. This means that you actually have plenty of time for serving this keto summer dessert without it becoming a big pile of liquid!
Easy Keto Ice Cream Recipe Ingredients
Here are the main ingredients for this sugar-free semifreddo recipe:
- Chocolate - I used a combination of sugar-free chocolate melting wafers and some 100% Ghiradelli chocolate bars. As much as I love sugar-free chocolate, I find it to be a little too sweet in this recipe. The original ATK calls for 60% chocolate so if you have dark sugar-free chocolate, feel free to use it instead.
- Heavy Cream - You will need heavy whipping cream that is at least 36% fat. Whipping cream is only 30% fat so make sure that you do not use it by mistake!
- Eggs - The eggs are actually going to be cooked to form a custard
- Sweetener - I used allulose in this recipe as it is one of the only sugar-free sweeteners on the market that does not crystalize when it cools.
Instructions for Keto Chocolate Semifreddo
Making this easy keto chocolate no-churn ice cream recipe takes only about 20 minutes and then needs at least 6 hours in the freezer before serving.
Place the chocolate in a glass bowl and set a fine-mesh strainer over the bowl. In a separate small bowl, whisk together the vanilla and coffee powder.
Whisk the eggs, allulose, and salt in a medium bowl until combined. Heat ½ cup cream and water in a medium saucepan until simmering. Slowly whisk the hot cream mixture into the egg mixture until combined. Return mixture to the saucepan and cook until mixture is slightly thickened and registers 160 to 165 degrees, about 5 minutes.
Immediately pour the mixture through the strainer set over the chocolate. Let the mixture stand to melt chocolate, for about 5 minutes.
Whisk until the chocolate has melted. Whisk in the vanilla coffee mixture. Allow the mixture to cool for 15 minutes
Whisk the remaining heavy cream until stiff peaks form. Fold in the room-temperature chocolate until no white streaks remain.
Spread the keto chocolate semifreddo into the silicone loaf pan and place in the freezer for at least 6 hours or overnight.
Flip the semifreddo over and carefully remove the silicone loaf pan. Tip with melted sugar-free white chocolate and Easy Keto Blueberry Pie Filling, if desired.
Hint: If you do not have a silicone loaf pan, you can use a regular loaf pan that has been lined with cling wrap to allow for easy removal of the sugar-free semifreddo.
Keto Ice Cream Recipe Variations
This easy keto chocolate no-churn ice cream can be modified to add a ton of different variations!
- Double Chocolate - melt equal amounts of heavy cream with sugar-free chocolate and add some swirls to the keto chocolate semifreddo
- Deluxe - add some white or chocolate sugar-free chocolate chips
- Protein boost - add some Keto Edible Cookie Dough rolled into bite-size pieces and fold them into the sugar-free semifreddo
What if I do not have a silicone loaf pan?
You can use a regular loaf pan. Simply spray the loaf pan with cooking spray and then use saran wrap and press the saran wrap into the loaf pan, making sure to leave some overhang on each side.
Can I make this semifreddo ahead of time?
You can make this sugar-free semifreddo recipe 2 weeks ahead of time and leave it in the freezer until you are ready to serve.
What is the difference between semifreddo and gelato?
Semifreddo differs from gelato in several ways. Gelato typically contains 70% less air and more flavouring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams. Semifreddo, on the other hand, is a class of semi-frozen desserts. The main ingredients are egg yolks, sugar, and cream. It has the texture of frozen mousse.
How do I serve this keto summer dessert?
You can place the keto chocolate semifreddo in the fridge for 30 minutes prior to serving. I have left my sugar-free semifreddo in the fridge for up to 6 hours and it barely melted so feel free to slice it ahead of time and keep it in the fridge until you are ready to serve.
More Keto Summer Dessert Ideas
Looking for other no-bake keto dessert recipes like this? Try these:
More Keto Summer Recipes
These are my favorite dishes to serve with :
Deliciously Creamy Keto Chocolate Semifreddo - Sugar-free
Keto Chocolate Semifreddo is the perfect summer sugar-free dessert! Quick and easy, this make-ahead creamy chocolate concoction is perfect for your next summer BBQ or gathering! Plus, using my recipe, this keto summer dessert does not melt as quickly as all other types of keto ice cream recipes!
- Total Time: 6 hours 15 minutes
- Yield: 12 slices 1x
Ingredients
- 8 oz sugar-free chocolate*
- 1 tbsp vanilla extract
- 1 tsp instant coffee (or ½ tsp espresso powder)
- 3 large eggs
- ⅓ cup allulose
- ¼ tsp salt
- 2 cups heavy cream
- ¼ cup water
Instructions
- Prepare your loaf pan - if using a silicone loaf pan, no need to do anything. However, if you are using a metal or glass loaf pan, line the loaf pan with cling wrap, making sure to allow enough overhang to be able to remove the keto semifreddo.
- Place sugar-free chocolate in a large heatproof bowl. Set a fine-mesh strainer over the bowl and set it to the side.
- Stir vanilla and espresso powder in a small bowl until espresso powder is dissolved.
- Whisk the eggs, allulose, and salt in a medium bowl until combined. Heat ½ cup cream (keep remaining 1½ cups chilled) and water in a medium saucepan over medium heat until simmering. Slowly whisk the hot cream mixture into the egg mixture until combined. Return mixture to saucepan and cook over medium-low heat, stirring constantly and scraping the bottom of a saucepan with a rubber spatula, until mixture is very slightly thickened and registers 160 to 165 degrees, about 5 minutes. Do not let the mixture simmer.
- Immediately pour the mixture through the strainer set over the chocolate. Let mixture stand to melt chocolate, about 5 minutes.
- Whisk until chocolate is melted and smooth, then whisk in vanilla-espresso mixture. Let the chocolate mixture cool completely, about 15 minutes.
- Using a stand mixer fitted with the whisk attachment, beat the remaining 1½ cups cream on low speed until bubbles form, about 30 seconds. Increase speed to medium and beat until the whisk leaves a trail, about 30 seconds. Increase speed to high and continue to beat until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
- Whisk one-third of the whipped cream into the chocolate mixture. Using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture until incorporated and no streaks of whipped cream remain. Transfer the mixture to the prepared pan and spread evenly with rubber spatula. Fold overhanging plastic over the surface. Freeze until firm, at least 6 hours.
- When ready to serve, remove plastic from the surface and invert the pan onto a serving plate. Smooth the surface with a spatula as necessary. Dip the slicing knife in very hot water and wipe dry.
- Slice semifreddo ¾ inch thick, transferring slices to individual plates and dipping and wiping the knife after each slice. Serve immediately or within 5 minutes of the semifreddo being at room temperature.
Notes
- if semifreddo has frozen overnight, simply slice it and place each slice in the fridge to soften for about 10-30 minutes
- *I like to use 6 oz of Bake Believe Melting wafers and 2 oz of 100% Ghiradelli Unsweetened Chocolate - this creates a flavour similar to 60% chocolate which is just the right amount of sweeteness. However, feel free to use any sugar-free chocolate you wish.
- Prep Time: 10 minutes
- Freezing Time: 6 hours
- Cook Time: 5 Minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Summer, keto, sugar-free, gluten-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1/12 slice
- Calories: 207
- Sugar: 1.2
- Fat: 19
- Carbohydrates: 12
- Fiber: 7
- Protein: 4
Maria
This was amazing. I served it at Thanksgiving and everyone enjoyed it ☺️
ally
This was AMAZING! So creamy and no ice crystals - Definitely will be making this all summer long! Plus, when I served it to friends, it did not melt quickly which was another bonus!
Gwen
This sounds amazing.