“Mocha Semifreddo – Wealthy Creamy Espresso Ice Cream with No Machine!”


Recipe by: Chef John


  • 2 giant eggs
  • 2 tablespoons white sugar
  • 1 tablespoon coffee-flavored liqueur (equivalent to Kahlua®)
  • 1 1/2 teaspoons on the spot espresso granules
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 cup ice chilly heavy whipping cream
  • 1 tablespoon white sugar
  • 1 teaspoon whipped cream for garnish (non-compulsory)
  • 1 pinch unsweetened cocoa powder for dusting (non-compulsory)


  • Prep

    10 m

  • Cook dinner

    4 m

  • Prepared In

    8 h 18 m

  1. Whisk eggs, sugar, coffee-flavored liqueur, on the spot espresso, and 1 teaspoon cocoa powder collectively in a steel bowl.
  2. Place bowl over low warmth on the range (holding bowl with a dishtowel) and proceed whisking till combination thickens, 4 to six minutes. Whisk regularly to stop eggs from scrambling. Take away bowl from warmth and let combination cool fully. (You possibly can set the bowl on ice water to hurry this up.)
  3. Whisk ice-cold heavy cream and sugar collectively in a relaxing bowl till stiff peaks kind, 3 to 4 minutes. Add cooled egg-coffee combination to the whipped cream. Stir with a spatula till simply mixed.
  4. Switch combination to serving cups. Wrap cups in plastic wrap and freeze till agency, 8 hours or in a single day. Garnish with whipped cream and a dusting of cocoa powder.


  • Cook dinner’s Word:
  • Answering questions on easy methods to use this system to make different flavors is hard, since there are lots of variables. Theoretically, in case you change the espresso and liquor, with different related “stuff,” then it’s best to get the same product. Good luck!
Supply: allrecipes.com


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