Matcha Blackberry Semifreddo

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This Matcha Blackberry Semifreddo recipe produces smooth frozen custard with a tartness thanks to the matcha and those roasted blackberries that pair better than you might imagine. It's refreshing without being overly sweet all in one.

Ingredients and substitutions for Matcha Blackberry Semifreddo

How to make Matcha Blackberry Semifreddo

FAQ's for the best Matcha Blackberry Semifreddo

Matcha blackberry semifreddo is a dessert I used to make a few summers back as a way to enjoy a few quiet moments in the warm dusky air before the day ended. It's the ultimate no churn creamy dessert which is usually served sliced like an iced cake, but scooping it also works well!

Semifreddo stems from Italy and is probably the most underrated creamy frozen dessert out there. Gelato shops are everywhere. Ice cream is the go to and no churn ice cream has countless iterations if you type this into Google, but semifreddo is not often made or found. In fact, I don't even know if I've ever seen a shop selling it or a container of this in the frozen dessert section of the supermarket.

Ingredients and substitutions for Matcha Blackberry 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.
Blackberries: Fresh or frozen work well here because we cook them down a little.
Matcha: Plain unsweetened matcha powder is best here so you can control the full flavors here.

See recipe card for quantities.

Scoops of matcha blackberry no churn semifreddo iced dessert sits in a lined loaf tin.

How to make Matcha Blackberry Semifreddo:

Grill those berries: Stir the blackberries and sugar together, spread out on a baking tray and top with honey. Grill for 10 minutes.

Whole blackberries sit on a lined baking tray with a sprinkle of sugar over the top.

Smush: Smush the berries and set aside.

Roasted blackberries sit in their juice.

Double boiler: Beat the custard ingredients until thick and pale.

A whipped egg custard is visibly fluffy.

Cream: Beat the cream until soft peaks are formed.

Matcha time: Sift the matcha into the cream and fold through.

Sifted matcha powder sits on top of whipped cream in a glass bowl on a dark surface.

Stir together: Stir the cream and thick custard until well combined.

Smushed berry time: Fold in the blackberries, keeping that swirl effect.

Freezing time: Pour into your freezing dish and freeze for at least 4 hours.

Serve: Allow to sit at room temperature until you can scoop. Scoop and dig in!

FAQ's for the best Matcha Blackberry Semifreddo

What fruit goes well with matcha?

Matcha has an earthy flavor so tart, yet sweet raspberries, cherries work well. Though strawberries, mangoes and peaches would also work well in lifting up the flavor.

More frozen desserts you'll love

White Chocolate Cherry Semifreddo

Strawberry Shortbread Semifreddo

Scoops of no churn sweet corn ice cream sit inside waffle cones that sit rested on the round tin of ice cream surrounded by fresh corn and waffle cones on a light grey background.

Sweet Corn Semifreddo

Matcha Blackberry Semifreddo

Sylvie Taylor

Oven roasted blackberries are swirled through matcha semifreddo custard and frozen to bring your dessert table a no churn creamy dessert.

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Prep Time 15

Cook Time 20

Freezing time 4

Total Time 4 35

Course Dessert

Servings

Calories 313 kcal

Ingredients

125 grams / 1 ¼ cups blackberries
14 grams / 1 tablespoon superfine/caster sugar
10 grams / ½ tablespoon honey
110 grams / 2 large eggs room temperature
18 grams / 1 large egg yolk room temperature
1 teaspoon vanilla extract
125 grams / ⅔ cup superfine/caster sugar
300 milliliters / 1 ¼ cups - 1 tablespoon heavy cream
12 grams / 2 tablespoons matcha powder

Instructions

Preheat the grill in your oven to 220C/430F and line a baking tray.
Place the blackberries and sugar in a bowl and stir together.
Place on the prepared baking tray and drizzle over the honey.
Place the eggs, yolk, vanilla extract and sugar in a bowl and place in a double boiler over simmering water.
Beat until thick and pale, approximately 8 minutes with a hand mixer.
In a separated bowl, whip the cream until soft peaks are just reached, sift the matcha powder into the cream and fold through until well combined.
Spoon the matcha cream into the custard and fold through until well combined.
Fold the blackberries through until just combined so you have a little swirly swirl still throughout the mix.
Pour into a capacity dish and freeze for minimum 4 hours or preferably overnight.
Remove and allow to stand for 5 minutes.
Spoon into serving bowls and serve.
Dig in!

Notes

Blackberries: Fresh or frozen work well here because we cook them down a little.
Matcha: Plain unsweetened matcha powder is best here so you can control the full flavors here.
Fruit replacement: Matcha has an earthy flavor so tart, yet sweet raspberries, cherries work well. Though strawberries, mangoes and peaches would also work well in lifting up the flavor.

Adapted from Donna Hay