She Strengthens

The Ultimate Summer Treat: Creamy Tahini Semifreddo

When the temperature rises, our cravings for cool, creamy desserts skyrocket. That’s why I’m obsessed with semifreddo, a half-frozen Italian delight that’s ridiculously easy to make and infinitely adaptable. Imagine a velvety-smooth treat that’s reminiscent of ice cream, pudding, and mousse all at once – and you’re close to understanding the magic of semifreddo.

A Match Made in Heaven: Tahini and Chocolate Chips

My go-to semifreddo recipe combines the nutty, slightly bitter flavor of tahini with the richness of mini chocolate chips. The result is a refreshing, crowd-pleasing dessert that’s perfect for hot summer days and cozy cooler nights alike.

The Simple Recipe That Will Change Your Life

This recipe requires only a handful of ingredients – most of which you probably already have in your pantry – and no fancy equipment whatsoever. Here’s how to make it:

Step 1: Whip Up the Tahini Cream

Combine heavy cream, confectioners’ sugar, tahini, and a pinch of salt in a stand mixer. Whip until medium peaks form, then refrigerate until ready to use.

Step 2: Create the Egg Yolk Mixture

Whisk together egg yolks and granulated sugar over simmering water until the sugar melts and the mixture is warm. Remove from heat, then beat until cooled and light.

Step 3: Fold and Freeze

Gently fold the egg yolk mixture into the whipped cream, adding mini chocolate chips along the way. Pour the mixture into a loaf pan, freeze for 8 hours, and slice to serve.

Get Creative with Flavor Variations

Not a fan of tahini? Substitute peanut butter or omit it altogether and add a dash of vanilla to the whipped cream. The result is a decadent, chocolate-chip semifreddo that’s sure to please.

Tahini Semifreddo Recipe

Serves: 12-16

Ingredients:

• 2 cups heavy cream
• 1/4 cup confectioners’ sugar
• 1/2 cup tahini, stirred until smooth
• 1/4 tsp fine sea salt
• 1 cup granulated sugar
• 6 egg yolks
• 1/2 cup mini chocolate chips

Instructions:

1. Line a 9×5-inch loaf pan with plastic wrap and set aside.
2. Whisk the cream, confectioners’ sugar, tahini, and salt together until medium peaks form.
3. Transfer to a bowl and refrigerate.
4. Whisk the yolks and granulated sugar together until the sugar melts and the mixture is warm.
5. Remove from heat and beat until cooled and light.
6. Fold the yolks into the whipped cream, adding chips along the way.
7. Transfer to the prepared pan and freeze for 8 hours or overnight.
8. Invert onto a platter and slice to serve.