This no-churn Pistachio Chocolate Semifreddo is a frozen treat that you will want to make all summer long! The custard base is naturally flavored and colored with an easy homemade pistachio butter and then combined with ground pistachios and finely chopped chocolate. An absolute pistachio lover's dream!
What is Semifreddo?
Semifreddo, which translates to "half-cold or half-frozen" is an Italian dessert that was introduced in the 19th century. Despite its name, this treat is fully frozen. I would say that it's somewhere in between an ice cream and a frozen mousse. The texture is very creamy and feels light on the tongue.
If you'd like to try some of my other no-churn frozen treats, be sure to check out my No Churn Mint Oreo Ice Cream, Mint Chocolate Chip Mini Sandwiches and S'mores Ice Cream!
Jump to:
Why You Will Love This Pistachio Semifreddo
- No Churning Required - An ice cream machine is not needed, but you'll need an electric hand mixer. We will be whipping air into the egg yolk custard mixture and also the heavy cream.
- Bursting with Pistachio Flavor - There are 2 full cups of pistachios in this recipe. We're making an easy homemade pistachio paste and also adding ground pistachios to maximize pistachio flavor.
- No Raw Eggs - The egg and yolk mixture will be cooked so no worries about consuming raw eggs.
- Only 7 Ingredients - We're using simple and natural ingredients.
- Not Too Sweet - Since we are just using ¾ cup of sweetened condensed milk to sweeten this semifreddo, you can use a sweeter chocolate such as milk chocolate or white chocolate.
Ingredient Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
- Raw Pistachios + Oil - For bright green semifreddo, we are starting with raw pistachios and then lightly toasting them to bring out the flavor. You can use pre-roasted pistachios, but the ice cream will be more brown.
- Neutral Oil - To loosen up our homemade pistachio paste, we will need a bit of neutral oil.
- Egg + Yolks - An egg and yolks are cooked and whipped to achieve creaminess and lightness in the semifreddo.
- Sweetened Condensed Milk - When developing this recipe, I experimented with both regular sugar and sweetened condensed milk. I found the latter to create a more creamy consistency in the semifreddo.
- Heavy Cream (Double Cream) - We'll be beating the heavy cream to stiff peaks to create volume and lightness.
- Vanilla - For flavor. You can use vanilla extract or vanilla paste.
- Chocolate - I love stracciatella gelato, so for this recipe, I'm using suuuuper finely chopped chocolate to achieve the "fine" strands that you would get in a traditional stracciatella.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make this Pistachio Chocolate Semifreddo! Please find detailed instructions in the recipe card at the end of this post.
Hint: Depending on how strong your food processor or blender is, it may take up to 10 minutes to obtain the desired consistency. I ended up adding 2 tablespoons of neutral oil to help it along.
Step 1. Add lightly toasted pistachios into the bowl of a food processor fitted with an 'S' blade and blend until smooth.
Step 2. You may need to add 1 to 2 tablespoons of oil to achieve a spreadable paste. Set aside until needed.
Tip: Use raw pistachios for bright green semifreddo. Although we will be toasting the nuts ourselves, I found the color of the semifreddo to be more green. The pre-roasted ones made the semifreddo brown. You can see the color difference here.
Step 3. To a heatproof bowl, add the egg, yolks, condensed milk and vanilla paste or extract.
Step 4. Place bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Beat the mixture with an electric hand mixer.
Step 5. Cook until the mixture reaches 170ºF (77ºC). It should take about 12 to 15 minutes.
Step 6. Strain the mixture through a fine sieve to ensure a smooth base.
Step 7. Add all of the pistachio paste into the yolk mixture.
Step 8. With the electric hand mixer (no need to clean the beaters), whisk until just combined.
Step 9. In a large bowl, add heavy cream and whisk to stiff peaks. If you are using the same mixer, make sure to clean and dry your beaters before whipping.
Step 10. In 2 additions, gently fold the yolk/pistachio paste mixture into the whipped cream until just combined.
Step 11. Add finely chopped chocolate and ground pistachios and gently fold until incorporated.
Step 12. Transfer the mixture into an 8.5 x 4.5 inch (21.5 x 11.5 inch) loaf pan that is either lined with parchment paper or cling wrap for easy removal. Freeze for at least 6 hours or overnight.
Step 13. To serve, allow the Pistachio Semifreddo to sit on the counter for about 5 minutes. Invert onto a serving plate, slice and enjoy! Alternatively, you can keep the semifreddo in the container and scoop like you would ice cream.
Substitutions
- Homemade Pistachio Paste - Although I have only tested this recipe with a homemade pistachio paste, I'm pretty sure you can substitute for a good quality store bought paste.
- Raw Pistachios - In testing this recipe, I found that starting will raw pistachios and then lightly pan roasting it myself, yielded a brighter green color. When I used pre-roasted pistachios, the ice cream looked more brown. If this is not a concern, then pre-roasted will work just fine!
- Chocolate - You can use a variety of chocolate such as milk, semi-sweet, bittersweet and dark chocolate. I was going for more of a stracciatella, therefore I finely chopped the chocolate. However, you can use mini chocolate chips, regular chocolate chips or chunks.
Variations
- Persian Love Semifreddo - Omit the chocolate and add rose water blossom for a refreshing treat.
- Add Berries - Raspberries and strawberries could be a nice addition.
- Add White Chocolate - Not a fan of dark chocolate, try white chocolate instead.
- Other Nuts - Feel free to experiment with almonds or pecans.
- Other Mix-Ins - You can add honey roasted pistachios, cookies (Oreos & Milanos), brownies bites and so much more!
Helpful Equipment
- Electric Mixer (not an affiliate link) - Using an electric mixture is extremely helpful, as we are whipping air into the egg custard mixture and the heavy cream.
- Food Processor (not an affiliate link), Blender or Grinder - If you are making a homemade pistachio butter, you'll need some sort of machine.
- Digital Thermometer - It's helpful to have as we'll be cooking the egg yolk mixture to a specific temperature. If you don't have one, make sure to cook it for 15 minutes.
- 8.5×4.5 inch (21.5×11.5 cm)- (not an affiliate link) This is a 1lb loaf pan.
Storage
- Homemade semifreddo is best consumed within a week, but you can store in an airtight container for up to 3 weeks in the freezer.
Expert Tips
Start with raw pistachios for bright green semifreddo. Although we will be toasting the nuts ourselves, I found that the color of the semifreddo to be more green. The pre-roasted ones made the semifreddo brown.
Add oil to the pistachio paste if needed. Depending on how strong your food processor or blender is, it may take up to 10 minutes to obtain the desired consistency. I ended up adding 2 tablespoons of neutral oil to help it along.
Don't forget to line your loaf pan with parchment paper of cling wrap. This will make it easier to remove from the mold. I found that the sides of the semifreddo look prettier when lined with parchment paper.
Serve with a chocolate sauce! Finely chop 4 ounces (113g) of good quality chocolate and transfer to a small heatproof bowl along with 2 teaspoons of coconut oil. Microwave in 30 second intervals and stir until completely melted.
FAQ
My Lavender Blackberry Pavlova and Mini S'more Tarts uses exactly 4 egg whites, so these would be the perfect recipes to try with the leftover egg whites!
You certainly don't! You can also scoop it like you would ice cream. Allow to sit on the counter for 5 to 8 minutes before serving.
You May Also Enjoy
Did you try this recipe? Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much! ♡
📖 Recipe
Pistachio Chocolate Semifreddo
INGREDIENTS
- 2 Cup (240g) Unsalted Raw Shelled Pistachios divided
- 1 to 2 Tablespoons Neutral Oil
- 1 Whole Large Egg room temp
- 4 Egg Yolks room temp
- ¾ Cup + 1 Tablespoon (254g) Sweetened Condensed Milk
- 2 Teaspoons Vanilla Paste or Extract
- 1 ¾ Cup (398g) Heavy Cream cold
- 4 Ounces (113g) Chocolate Bar finely chopped or grated
Instructions
- Make Pistachio Butter - Add 2 cups of raw, unsalted, shelled pistachios to a dry pan. Over medium heat, toast for 5 to 7 minutes, making sure to stir often. Remove from the pan and allow to cool slightly.2 Cup (240g) Unsalted Raw Shelled Pistachios
- We'll be dividing the toasted pistachios at this point. Add half a cup of nuts into the bowl of a food processor, fitted with an 'S' blade and finely pulse. Transfer to a bowl and save for later.
- Next, add the remaining pistachios (1 ½ cups) to the food processor and blend. Once the pistachios start to clump together, add 1 to 2 tablespoons of oil and continue blending until smooth. You'll want the consistency to be spreadable and loose (see note below). Set aside until needed.
- With a sharp knife, finely chop your chocolate bar and set aside for later. You can also use mini chocolate chips or chunks.
- Line an 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf pan with either cling wrap or parchment paper, making sure to leave an overhang for easy removal. I used parchment paper and cut out 2 strips. One to insert widthwise and the other to insert lengthwise.
- Make Semifreddo - Fill a medium sized pot with 1 to 2 inches of water and over medium/low heat, bring to a low simmer.
- Meanwhile, in a large heatproof bowl (glass or metal), add 1 whole egg, 4 yolks, sweetened condensed milk and vanilla. Place over the pot of simmering water (make sure the bottom of the bowl doesn't touch the water) Whisking the whole time with a hand-held mixer, cook the mixture until it reaches 170ºF (77ºC). see note below 1 Whole Large Egg4 Egg Yolks¾ Cup + 1 Tablespoon (254g) Sweetened Condensed Milk2 Teaspoons Vanilla Paste or Extract
- Place a fine sieve over a large clean bowl and strain the custard. With the same beaters, mix in all of the pistachio butter until just combined. Set aside.
- If using the same hand-held mixer, clean and dry the beaters well for this next step. Alternatively you can use a stand mixer fitted with the whisk attachment. Pour cold heavy cream into a large bowl and whisk on medium speed until stiff peaks form. see note below1 ¾ Cup (398g) Heavy Cream
- In 2 additions, gently fold in the yolk/pistachio mixture into the whipped cream until there are very few streaks. Do not over mix as it can deflate the mixture.
- Finally, gently fold in the reserved ground pistachios and finely chopped chocolate. 4 Ounces (113g) Chocolate Bar
- Transfer the semifreddo to the prepared loaf pan and use a small offset spatula or spoon to smooth the top. Cover the top with the cling wrap or parchment paper overhang. Cover tightly with cling wrap and freeze for at least 6 hours or overnight.
- When ready to serve, allow the semifreddo to sit on the counter for about 5 minutes. Invert onto a serving plate and remove the plastic wrap and parchment paper. Slice and enjoy as is, or serve with a chocolate sauce (see note below) and more ground pistachios on top! Enjoy!
Notes
Leave a Rating and Comment