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Italian Almond-Stracciatella Semifreddo

6 slices · 4.5 g net carbs

4.5g Net carbs 21.5g Fat 4g Protein 224.7 kcal

4.5g Net carbs · 21.5g Fat · 4g Protein · 224.7 kcal

Italian Almond-Stracciatella Semifreddo

4.5 g net carbs  ·  45 min  ·  medium

P 4 g  ·  F 21.5 g  ·  224.7 kcal

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45 min
medium

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 servings  ·  prep 30 min  ·  cook 15 min  ·  total 45 min  ·  difficulty medium

Whipped and frozen semifreddo-style custard uses heavy cream, egg yolks and unsweetened almond milk, sweetened with monk fruit sweetener and perfumed with vanilla extract. A toasted almond streusel made from almond flour and unsalted butter is folded into the aerated base while thin unsweetened chocolate shards create the classic stracciatella texture. The custard is gently cooked on the stovetop and cooled before folding in whipped cream so the finished semifreddo sets firm yet creamy. The toasted almond streusel browns until crisp and the chocolate is spread thin to harden into snap-ready ribbons that hold their bite when incorporated and frozen.

Ingredients

  • heavy cream200 g
    Cream, Heavy
  • unsweetened almond milk200 g
    Almond milk, Unsweetened
  • egg yolks60 g
    Egg, Yolk, raw
  • monk fruit sweetener12 g
    Sugar substitute, Monk fruit, powder
  • vanilla extract4 g
  • unsweetened chocolate20 g
    Baking chocolate, Unsweetened, squares
  • almond flour25 g
    Flour, Almond
  • unsalted butter20 g
    Butter, Without salt
  • salt2 g
    Salt, Table

Equipment

  • saucepan
  • 12-inch skillet
  • whisk
  • rubber spatula
  • metal loaf pan
  • parchment paper
  • baking sheet

Method

  1. Make the toasted almond streusel first: melt the unsalted butter in a skillet over medium heat, add the almond flour, monk fruit sweetener and salt, and cook, stirring constantly, until the mixture turns lightly golden and forms dry, crumbly clusters. Transfer the streusel to parchment and let it cool and crisp completely; break into small pieces once cool.
  2. Prepare thin chocolate shards by gently melting the unsweetened chocolate with a small portion of the unsalted butter until glossy, spread the chocolate as thinly as possible on parchment-lined baking sheet, let it harden fully, then break into irregular shards.
  3. Whisk the egg yolks with a portion of the monk fruit sweetener until the mixture lightens in color and becomes smooth.
  4. Warm the heavy cream and unsweetened almond milk together in a saucepan until the liquid is steaming and small bubbles form at the edge, then remove from heat. Temper the egg yolks by slowly whisking in a little of the warm cream mixture, then return the tempered yolks to the saucepan with the remaining cream and cook gently over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
  5. Strain the cooked custard into a bowl, stir in the vanilla extract, then cool the custard to room temperature.
  6. Whip any remaining cold heavy cream to soft peaks and fold it gently into the cooled custard to create an aerated semifreddo base.
  7. Fold most of the toasted almond streusel and about two-thirds of the chocolate shards into the aerated base, keeping back some streusel and shards for garnish.
  8. Line a metal loaf pan with parchment, pour in the semifreddo mixture, smooth the surface, scatter the reserved streusel and chocolate shards over the top, and press them lightly into the surface. Freeze the assembled loaf until set and slice to serve, allowing slices to soften briefly before plating.
Make the toasted almond streusel first: melt the unsalted butter in a skillet over medium heat, add the almond flour, monk fruit sweetener and salt, and cook, stirring constantly, until the mixture turns lightly golden and forms dry, crumbly clusters. Transfer the streusel to parchment and let it cool and crisp completely; break into small pieces once cool.

Tips

Pro tip

  • Use a wide shallow pan to spread melted chocolate very thin for crisp shards.
  • Cool the custard completely before folding in whipped cream to preserve aeration.
  • Toast the almond flour gently in a skillet rather than a hot oven to prevent burning.

Frequently asked questions

Can I use coconut cream instead of heavy cream?
Yes. Coconut cream will replace heavy cream but it will add a mild coconut flavor and a slightly different mouthfeel; the semifreddo will be a touch firmer when set because coconut cream solidifies more at cold temperatures.
What if I want a different sweetener than monk fruit sweetener?
You can swap monk fruit sweetener for erythritol or stevia. Erythritol behaves similarly in texture and freezing but may produce a slight cooling sensation; stevia is much sweeter by weight so reduce the amount and taste carefully when sweetening the custard.
Why did my custard become grainy when cooled?
Graininess usually means the yolks were overheated. Reheat gently and remove from heat as soon as the custard thickens; pass the cooked custard through a fine sieve to smooth it and cool before folding in whipped cream.
Why are the chocolate ribbons soft after mixing into the base?
Chocolate that is spread too thick or mixed into a warm base will soften. Spread chocolate very thin to set quickly, chill until firm, and break into shards just before folding so the base is cool and the shards stay crisp.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per slice

Primary macros

4.5g Net carbs 15% 72% 13%
Net carbs Fat Protein
4.5 gNet carbs
4 gProtein
21.5 gFat
0.9 gFiber
224.7Calories

Net carbs: 5.4 g total carbohydrate minus 0.9 g fiber = 4.5 g.

Electrolytes

Na162 mgSodium
K111 mgPotassium
Mg26 mgMagnesium

Minerals

Calcium
105 mg
Iron
1.09 mg
Magnesium
26 mg
Phosphorus
104 mg
Potassium
111 mg
Zinc
0.80 mg
Copper
0.164 mg
Selenium
6.9 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.038 mg
Riboflavin (B2)
0.163 mg
Niacin (B3)
0.26 mg
Pantothenic acid (B5)
—
Vitamin B6
0.050 mg
Folate
19 µg
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

90.5 g per slice

8 figures are unavailable. Nothing was estimated in its place.

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Published 21 October 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.