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Peach Semifreddo with Raspberries

Peach Semifreddo

Peach Semifreddo is a frozen dessert halfway between ice cream and gelato. This fresh peach version has a hint of almond. No ice cream maker needed.

The Sauce: Semifreddo – Peaches, egg yolks and sugar pureed then whipped cream and meringue are folded in to create a light and airy consistency ready for freezing.

‘Great Sauces Transform Good Food into Gourmet’ 

Frozen indulgence

What could be more inviting than a frosty, cold dessert at the intersection of ice cream and gelato? August temperatures and summer suppers invite frozen indulgences but I don’t have an ice cream maker. Salted Butter Semifreddo turned my head when Food52 recently featured the recipe. Italians think of everything. This Peach Semifreddo is made without heat or churn. All you need is a mixer and food processor.

Then when my neighbor Debbie gave me a box of orchard picked peaches, I already knew deep in my heart it was destined for semifreddo. Never made it before, in fact, I don’t think I’ve ever met or tasted it before but I had an ache to Peach Semifreddo with Raspberriestry it. So I whipped up a batch and socked it away in the freezer in two containers, one 2 quart container to freeze overnight and a small 3/4 cup size I knew would freeze in an hour or two. I wanted to taste the result without tossing and turning all night with anticipation. Debbie says, “It tastes like a fresh peach creamsicle, but more upscale.” I’m in heaven.

You may also enjoy Raspberry Delight, Hot Fudge Sauce, Chocolate Syrup, Peach Spinach Salad, Luscious Lemon Curd, Strawberries Seurat, Caramel Sauce and German Chocolate Pie Shooters.

2012 AniversaRecipe – Bananas
2011 AniversaRecipe – Moroccan Scallops and Sprimp and Citrus Layer Cake

Recipe: Peach Semifreddo

Prep Time: 15 Minutes | Inactive Time: 4-12 Hours | Cook Time: 0 Minutes | Yield: 1/2 Gallon | Level: Moderate

Box of Peaches

  • 3 large ripe peaches, pitted and cubed with peel
  • 2 Tbsp fresh lemon juice
  • 2/3 cup plus 2 Tbsp sugar, divided
  • 6 egg yolks
  • 1/4 tsp almond extract
  • 4 egg whites
  • 1 cup heavy cream

Special Equipment – food processor, mixer

Chopped Peaches1 Place peaches, lemon juice, 2/3 cup sugar, egg yolks and almond extract in a food processor. Process for 45-60 seconds until peel is dispersed into very tiny flecks and the color of the puree is light and creamy. Taste and add more sugar as needed to balance the sweetness of the peaches.

2 Place 4 egg whites into a mixer and whip to soft peaks. Slowly stream in 2 tablespoons of sugar and continue beating until it becomes a medium stiff peak meringue.

3 Place the peach puree and 1/2 the meringue into a large bowl and whisk gently until combined. Fold in the rest of the meringue.

4 Beat the whipped cream to medium peaks then fold into the peach mixture.

Ready to Freeze5 Place semifreddo in an airtight container and freeze for 6-8 hours or overnight. Scoop into a dish and serve with a few raspberries.

You can substitute other fruit purees like blueberries, strawberries or blackberries. Use equivalent amounts of fruit. Substitute vanilla for almond.

A word about semifreddo containers, most recipe instructions say to place the liquid semifreddo in a loaf pan lined with parchment or plastic wrap. Once frozen, it is sliced for serving. This is very traditional and lovely but I prefer to freeze it in a 2-quart container and scoop it like ice cream or gelato. Choose your preference.

Serve scooped in a dish with a few loose raspberries. Also scoop on pie, crumble, crisp, cobbler, buckle, brown betty, pandowdy.

Make a milkshake by adding more fruit and a little milk.

Dish Designer

  • Exchange peach for blueberry, strawberry or blackberry puree.

InspirationBrad Spence
Cook with Sauces
Peach Semifreddo
Written by
Photographs and Styling by Helen Horton
Updated: August 27, 2013

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5 Responses to Peach Semifreddo

  1. Debbie August 27, 2013 at 9:34 pm #

    Debbie also says, This is soooooooooo yummy. It really is.

    • helenhorton September 5, 2013 at 8:59 pm #

      Found some fresh raspberries on a ‘buy one get one free’ sale yesterday so I made a batch of Raspberry Semifreddo today. I used two 6 ounce containers. Baby pink with real raspberry taste. More yum.

  2. Popcornasaurus September 5, 2013 at 6:18 pm #

    Wow… this stuff is SOOO good, that I drove to the greater DC area to have some (TRUE STORY!!!). OK, so I was in the area already, but it was heavenly! :-)

  3. helenhorton September 5, 2013 at 8:56 pm #

    You’re welcome at my table anytime!!

  4. Easy Italian Recipes April 11, 2014 at 3:42 am #

    Hi! Your semifreddo recipe was nominated as one of the “Best 300 Semifreddo Recipes on the Net”. To vote for it, please visit – your recipe is positioned at #277 (random order).

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