Indulge in the sweetness of summer with this delicious and vegan Apricot Crumble Semifreddo recipe. Made with fresh apricots and crunchy crushed cookies swirled throughout, this dessert is a perfect blend of sweet and tangy flavors. Perfect for a warm summer evening or a special occasion, this Apricot Crumble Semifreddo is sure to impress your guests and leave you feeling satisfied.
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.
Why you'll love this
Perfect for summer
Made with fresh apricots, this dessert perfectly captures the sweetness of summer. With crunchy crushed biscuits swirled through, it's a perfect blend of sweet and tangy flavors that's perfect for enjoying on a warm summer evening.
Impressive and delicious
The Apricot Crumble Semifreddo is not only delicious, but also has a stunning appearance that will impress anyone who sees it. With layers of apricot and creamy semifreddo, topped with a crunchy crumble, it's an indulgent dessert that's perfect for special occasions or just as a treat to brighten up your day.
How to prepare Apricot Crumble Semifreddo
- Whip it: The eggs, yolk, sugar and extract are whipped over a double boiler.
- Fluffy whip: They’re whipped until thickened, pale and fluffy.
- Fruity: Stir the apricots along with the sugar and lime juice.
- Crumbs: Heat the butter and crumbs together until buttery.
- 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.
- 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!
Tips for the best Apricot Crumble Semifreddo
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!
More creamy frozen desserts you’ll enjoy
White Chocolate Cherry Semifreddo
Salted Caramel Yogurt Popsicles
How to make:
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.
Meanwhile, place the apricots, sugar and lime juice in a bowl and stir together to coat. Set aside to soften a little.
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.
Whip the cream until soft peaks form and add to the whipped eggs.
Fold until well combined.
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!
Apricot Crumble Semifreddo
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 8
- Category: Frozen, Dessert
Description
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.
Ingredients
Vanilla Semifreddo
3 eggs, room temperature
2 egg yolks, room temperature
1 teaspoon vanilla extract
185 grams / ¾ cup + 3 even tablespoons superfine/caster sugar
450 milliliters heavy cream
Apricots
250 grams / ½ pound apricots, seeds removed and finely cubed
25 grams / 2 tablespoons superfine/caster sugar
2 tablespoons lime juice
Crumble
45 grams / 3 graham crackers / digestive biscuits, crushed
25 grams / 2 tablespoons butter
Instructions
- 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.
- Meanwhile, place the apricots, sugar and lime juice in a bowl and stir together to coat. Set aside to soften a little.
- 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.
- Whip the cream until soft peaks form and add to the whipped eggs.
- Fold until well combined.
- 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
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!
Recipe by Roamingtaste
Nutrition
- Calories: 394 calories per serve
Keywords: no churn ice cream, apricot recipe
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