Apricot Crumble Semifreddo

This delicious Apricot Crumble Semifreddo recipe is made with fresh apricots and crunchy crushed cookies swirled throughout, a perfect blend of sweet and creamy flavors.

Semifreddo feels fancier than traditional ice cream because it kinda is…with the whipped eggs therein, it’s effectively a frozen custard and though, I’m sure plenty of people would love a sorbet, nothing quite hits the spot for this ice cream loving kiwi like a creamy frozen dessert. Which do you prefer friends -  creamy or icy treats?

It wasn’t until a twilight rant about the love of apricots and how overlooked they are in summer dishes that it became apparent my love of apricots runs deep. Especially because you just don’t seem them utilized enough next to their cousin the peach.

Apricot Crumble Semifreddo seems the best way to enjoy a delightful summer dessert, and despite needing to double boil the eggs, the rest of this is easy and comes together quick enough that you can make this ahead and serve as a dessert for friends after a lazy summer’s eve of dinner with friends or pull out to serve to a bunch of kids because this is a great and easy creamy ice cream.

Ingredients and substitutions for Apricot Crumble Semifreddo

• Eggs: Whipped the eggs with the sugar gives our semifreddo the volume and richness that compliments the cream and works particularly well with the corn flavor.
• Sugar: The best sugar here is superfine or caster sugar which adds the sweetness without any additional flavor.
• Heavy Cream: The heavy cream makes for a nice controllable whipped cream gives our no churn iced dessert it’s signature texture. I have not tried making this with coconut whipped cream, so cannot recommend using it to replace the heavy cream here.
• Apricots: Fresh apricots were used here and you could replace with canned, however, you would want to drain completely and omit the sugar so as to not make this too sweet.
• Graham Crackers: The crumbs are made with a super unassuming biscuit which lend well to being toasted in butter, however, if you have a coconut cookie (or biscuit if that's what you call it where you live 😉 ) or another one on hand that is a simple biscuit (no sandwich biscuits here) then use those!

See recipe card for quantities.

How to make Apricot Crumble Semifreddo:

Whip it: The eggs, yolk, sugar and extract are whipped over a double boiler.

1

Fluffy whip: They’re whipped until thickened, pale and fluffy.

Fruity: Stir the apricots along with the sugar and lime juice.

2

Crumbs: Heat the butter and crumbs together until buttery.

3

Whipped cream: Whip the cream until soft peaks are formed.

Fold: Fold the cream into the thickened eggs until well combined.

Spoon and layer: Spoon a portion of the creamy mixture into your tin, spoon a small portion of the apricots and crumbs into the creamy mixture. Repeat and layer.

4

Freeze: Place in the freezer for several hours.

Scoop and serve: Scoop up and serve in a bowl or in a cone and dig in!

More creamy frozen desserts you’ll enjoy

Salted Caramel Yogurt Popsicles

White Chocolate Cherry Semifreddo

Frozen Tiramisu

Apricot Crumble Semifreddo

Sylvie Taylor

Indulge in the sweetness of summer with this delicious Apricot Crumble Semifreddo recipe with a creamy no churn ice cream that uses apricots and crushed buttery store bought cookies for a scoop of dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill time 4 hours hrs

Total Time 4 hours hrs 27 minutes mins

Course Dessert

Servings 8

Calories 394 kcal

Ingredients

  

1x2x3x

Vanilla Semifreddo

• 165 grams / 3 large eggs room temperature
• 36 grams / 2 large egg yolks room temperature
• 1 teaspoon vanilla extract
• 185 grams / ¾ cup + 3 even tablespoons superfine/caster sugar
• 440 grams / 1 ¾ cups + 2 ¼ tablespoons heavy cream

Apricots

• 250 grams / ½ pound apricots seeds removed and finely cubed
• 25 grams / 2 tablespoons superfine/caster sugar
• 31 grams / 2 tablespoons lime juice 1 lime

Crumble

• 45 grams / 3 graham crackers / digestive biscuits crushed
• 25 grams / 2 tablespoons butter

Instructions

 

Vanilla Semifreddo

• Place the eggs, yolks, extract and sugar into a heatproof bowl over a double boiler on medium heat and whip until thickened and pale, approximately 12 minutes. Set aside to cool.
• Whip the cream until soft peaks form and add to the whipped eggs.
• Fold until well combined.

Apricots

• Meanwhile, place the apricots, sugar and lime juice in a bowl and stir together to coat. Set aside to soften a little.

Crumbs

• To make the crumble, place the crumbs and butter in a saucepan on medium heat and stir until lightly golden and buttery.
• Remove and spoon into a bowl and set aside.

Assembly

• Spoon ⅕ of the creamy mixture into your tin and top with 2 tablespoons of apricots and 1 tablespoon of the crumbs.
• Repeat until the semifreddo is well layered and ensure it’s nice and even.
• Freeze for at least 4 hours or overnight.
• Remove and allow to soften slightly. Scoop up and serve in bowls or in ice cream cones.
• Enjoy!

Notes

• Heavy Cream: The heavy cream makes for a nice controllable whipped cream gives our no churn iced dessert it’s signature texture. I have not tried making this with coconut whipped cream, so cannot recommend using it to replace the heavy cream here.
• Apricots: Fresh apricots were used here and you could replace with canned, however, you would want to drain completely and omit the sugar so as to not make this too sweet.
• Crumbs: The crumbs are made with a super unassuming biscuit which lend well to being toasted in butter, however, if you have a coconut cookie (or biscuit if that's what you call it where you live 😉 ) or another one on hand that is a simple biscuit (no sandwich biscuits here) then use those!
• Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.

Recipe by Roamingtaste

Nutrition

Calories: 394kcal

Keyword frozen dessert, stone fruit

Tried this recipe?Let us know how it was!