Matcha Semifreddo Recipe [vegan option too]

I always want to experiment with ice cream flavours, but can’t bring myself to dishing out for an ice cream maker. Who has room for another appliance anyway. We finally found the answer... semifreddo!

Semifreddo is a traditional Italian, semi-frozen dessert. It’s super easy to make, no churning involved. The texture is velvety soft and the taste is pure heaven. It’s also the perfect dessert to add matcha to. Matcha pairs well with creamy or buttery recipes – like ice cream or shortbread. Grab a few ingredients and wow people with a dairy-based or vegan matcha semifreddo. Both versions are in this post.

Dairy-based Matcha Semifreddo

Ingredients:

Cookie Crust

• 12-16 gluten free graham crackers
• 2 tbsp coconut oil melted
• 2 tbsp milk

Custard Filling

• 7 egg yokes
• 2/3 cup coconut sugar or organic cane sugar
• 1 vanilla bean or a tsp of vanilla extract
• 1 1/2 cups of heavy whipping cream
• 1 1/2 tbsp Organic Classic Matcha

Supplies Needed

• 1^st bowl: Metal or glass
• 2^nd bowl: Heatproof
• large sauce pan to sit the bowl in
• electric mixer or good ole whisk
• spatula
• loaf pan
• plastic wrap

Method

Start by putting your metal or glass bowl and a whisk into the freezer for 20-30 minutes. You’ll be whipping your cream in this bowl.

While that bowl gets cold, add about an inch of water to your saucepan and bring to a simmer.

Place your graham crackers into a food processor and blend until crumbs. Add your melted coconut oil and milk and mix until the crumbs stick together. Line a loaf pan with plastic wrap. Add the cookie crumble to the pan and press down to create your crust.

Place the 7 egg yokes into your heatproof bowl (not the one in the freezer). Add the sugar and vanilla and whisk until you get a thicker consistency and pale yellow colour. 

Place the bowl onto the saucepan of simmering water and whisk constantly for about 8-10 minutes or until the sugar has fully dissolved. The bottom of the bowl should never touch the simmering water!

Take your heavy whipping cream out of the fridge and your bowl and whisk out of the freezer right before this next step. Hand whisk your whipping cream. You can use an electric beater as well, just don’t over whip it! As it starts to thicken, add your matcha. Continue whisking until soft peaks form. It will take about 2 minutes for soft peaks to form whisking by hand.

Pour your egg mixture (custard now) into the whipping cream and fold together with a spatula until combined. Don’t overmix.

Grab your loaf pan and pour the combined custard mixture into the pan. Smooth it out and lightly fold the plastic wrap over top.

Put your semifreddo into the freezer for 8-10 hours. Patience!

Take your matcha semifreddo out of the pan and unwrap it from the plastic wrap. Shave some dark chocolate on top, slice up into 1 inch slices and serve.

Vegan Matcha Semifreddo

Ingredients:

Cookie Crust

• 12-16 Gluten free graham crackers
• 2 tbsp coconut oil melted
• 2 tbsp coconut milk or other non-dairy milk

Coconut Cream Filling

• 2 cans coconut cream
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 1/2 tbsp Organic Classic Matcha

Supplies Needed

• metal or glass bowl
• electric mixer or good ole hand whisk
• spatula
• loaf pan
• plastic wrap

Method:

Place your cans of coconut cream into the freezer for at least 6 hours.

Put your metal or glass bowl and a whisk into the freezer for 20-30 minutes before making this recipe. You’ll be whipping your cream in that bowl. If you’re going to use an electric beater, put the metal whisks in the freezer.

Place your graham crackers into a food processer and blend until crumbs. Add your melted coconut oil and milk and mix until the crumbs stick together. Line a loaf pan with plastic wrap. Add the cookie crumble to the pan and press down to create your crust.

Take the cans of coconut out of the freezer and open them up. Scoop out the solid cream into your chilled bowl, leaving the liquid in the can. Whisk the hardened coconut cream. As it starts to thicken like whipping cream, add your matcha, maple syrup and vanilla extract. Continue whisking until soft peaks form when you lift the whisk out of the cream. Don’t over whisk!

Grab your loaf pan. Pour the coconut and matcha mixture into the pan and layer over the cookie crumble. Scrape the bowl out with the spatula. Smooth out the coconut cream mixture in the loaf pan and lightly fold the plastic wrap over top.

Put your vegan matcha semifreddo into the freezer for at least 4 hours. Patience!

Take your semifreddo out of the pan and unwrap it from the plastic wrap. If you have troubles getting it out, rest the pan in a little warm water for 15-20 seconds.You'll probably want to let it sit out for 10 minutes or so before serving to soften up. Put your semifreddo on a serving plate and shave some vegan dark chocolate on top, slice up into 1 inch slices and serve.  

Order some of our organic classic matcha, which is perfect for baking, smoothies and lattes. The flavour of our matcha works beautifully in this recipe. 

Are you going to try this recipe out? Tell us how it goes!