Today is a special day for a special person in my life; it is my mom’s birthday! And while she is thousands of miles away from me, I thought I would celebrate her birthday by making something she loves eating – Coconut ice cream. She may not get to try it anytime soon, but I would like to dedicate this post to her. Happy birthday mom!
I like to think that this is going to make my mom really proud of me. As a kid, my mom really tried to get me to learn to cook. She would push me to help her out in the kitchen and I absolutely hated it. Now, I have a food blog! Big leap.
So today’s post is about Coconut Semifreddo. Semifreddo is an Italian word that means ‘half cold’. It is a name given to semi-frozen desserts. Now the great thing about this dessert is that it does not require an ice cream machine! I adopted this recipe from Nigella Lawson’s no churn ice cream . It is amazing that such an easy recipe creates a mouth watering, creamy and rich dessert.
Serving size: 8-10
2 cups heavy whipping cream
2/3 cups sweetened condensed milk
1 1/2 tbsp coconut extract
- Combine the cream, condensed milk and coconut extract in a stand-up mixer. Whisk together, until the mixture forms soft peaks. Pour the mixture into a 9 x 5 loaf pan or similar and chill in freezer overnight (or at least 6 hours).
Serving Suggestion: Scoop the semifreddo into a bowl and top with sliced almonds or toasted coconut.