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Raspberry Kiwi SemiFreddo

Serving Size: 6 or more servings
Neapolitan step aside! Here’s a snazzy updated version of the triple striped ice cream, ready to slice and serve semifreddo (partially frozen).

Raspberry Kiwi SemiFreddo



Measure 1 cup (250 mL) of the frozen raspberries; place in medium bowl to thaw. Stir in 2 cups (500 mL) ice cream.

Line 9 x 5-inch (2 L) loaf pan with plastic wrap, leaving some overhang. Spread raspberry mixture in pan; place in freezer for 30 minutes to partially freeze.

In medium bowl, mix 2 cups (500 mL) ice cream with lemon rind and juice. Spread mixture over raspberry layer; return to freezer for 30 minutes.

In medium bowl, mix together remaining ice cream with kiwifruit. Spread mixture over lemon layer. Place plastic wrap on surface. Freeze for 6 hours or until firm.

Remove semifreddo from freezer, dip pan in hot water for about 1 minute; remove plastic from top. Run knife along sides, pull up on plastic to release and lift from pan; remove plastic. Invert onto cutting board; let stand until it softens a bit. Slice 1-inch (2.5 cm) thick; place on serving plates. If desired, serve topped with raspberry coulis.