About
This deliciously creamy semifreddo is rich with whipped cream, cream cheese and a hint of coffee.
Simple to throw together, this makes a great alternative to homemade ice cream. For extra indulgence, serve with shavings of dark chocolate.
Ingredients
- 7 ounce cream cheese spread
- 1 ½ cup whipping cream
- ⅓ cup 100% pure erythritol by now
- 1 teaspoon instant coffee
- 1 teaspoon vanilla extract
Instructions
- Line a loaf tin with plastic wrap, leaving enough to overhang the edges. Dissolve the coffee in 1/4 cup of boiling water and set aside to cool.
- Add the erythritol to a food processor and blend until you have a powdered consistency.
- Add the cream cheese and cold coffee to the food processor along with the vanilla. Blend until smooth and creamy.
- Add the whipping cream to a stand mixer with whisk attachment. Whisk until light, fluffy and soft peaks form.
- Spoon the cream cheese mixture into the whipped cream and gently fold through until well combined.
- Spoon the mixture into the lined loaf tin and transfer to the freezer for a minimum of four hours to set.
Nutrition Facts
- Servings: 10
- Calories: 184.4kcal/771.5kJ (per serving)
- Fat: 18.6g (per serving)
- Carbs: 8.1g (per serving)
- Protein: 2.4g (per serving)
