Fresh Mint Semifreddo

Course: Dessert
Cuisine: American
Keyword: fresh mint semifreddo, frozen desserts, party desserts
Dessert Type: Mousse
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 8
Calories: 103kcal
Author: Elizabeth LaBau
These Fresh Mint Semifreddo are basically the result of ice cream and mousse had a baby. It’s a great way to get a frozen dessert fix if you don’t have an ice cream maker, and it can be made in a loaf pan and sliced into pieces, or frozen in individual serving cups.
Print Recipe


  • 1 cup mint leaves packed, about 1 ounce, or 30 grams
  • 1/2 cup heavy cream 1/2 cup + 2 tbsp
  • 3 large eggs at room temperature, separated
  • 1/4 cup granulated sugar 1/4 cup + 1/3 cup
  • Green food coloring optional
  • Chocolate sauce or ganache for topping optional


  • Coarsely chop the mint leaves, and combine them with the heavy cream in a small saucepan. Bring the cream to a simmer over medium-high heat, and just as it starts to boil, remove the pan from the heat. Cover it with a tight-fitting lid and let it sit at room temperature for an hour to infuse the cream with mint flavor. After an hour, pour the cream through a strainer into a bowl and squeeze the mint leaves to remove any excess cream. Refrigerate the cream until cold.
  • Once cold, whip the cream to stiff peaks and refrigerate it while you prepare the rest of the recipe.
  • Place a saucepan of water on the stove and bring it to a simmer. In a medium bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk them together, then place the bowl over the saucepan of simmering water. Continue to whisk as the egg yolks heat up, until the yolks have lightened and taken on a custardy texture, about 3-4 minutes. Set the egg yolks aside for a moment.
  • Place the egg whites and 1/3 cup of sugar in the bowl of a large mixer. Fit the bowl over the saucepan of simmering water and whisk constantly while the egg whites heat up. Whisk until the sugar dissolves and the whites are hot to the touch, 3-4 minutes. Put the bowl on the mixer and whip on high speed until stiff peaks form.
  • Fold the egg whites into the yolks in 3 batches, then gently fold in the whipped cream. If you want to give your semifreddo more of a green mint color, add a drop or two of green food coloring. Divide it between your serving dishes, and freeze until firm, at least 3 hours or overnight.
  • Serve with a drizzle of chocolate sauce or warm ganache, if desired.


Calories: 103kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 30mg | Potassium: 65mg | Sugar: 6g | Vitamin A: 545IU | Vitamin C: 1.8mg | Calcium: 33mg | Iron: 0.6mg