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Amaretti Crunch Semifreddo

This classic Italian dessert has extra crunch, perfect with a shot of espresso after dinner.
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  • Serves


  • Difficulty


  • 8 scoops of Carte D'Or vanilla ice cream
  • 2 shots (50ml) amaretto liqueur
  • 50g Amaretti biscuits, crushed
  • 25g chopped almonds, toasted
  • 100ml whipping cream, lightly whipped
  • 25g flaked almonds, toasted
  • 1 Mix the crushed Amaretti biscuits and chopped almonds in a large bowl.
  • 2 Mix the Amaretto and the softened Carte D’Or Vanilla Ice Cream together and them fold into the crushed biscuits and chopped almonds.
  • 3 Add the whipped cream and gently fold into the ice cream mixture.
  • 4 Line a 1kg loaf tin with cling film and pour in the mixture.
  • 5 Freeze for 6 hours or until completely frozen.
  • 6 Serve remove from the freezer and stand for 10 minutes to soften. Remove the semifreddo from the tin, invert onto a serving plate and remove the cling film.
  • 7 Slice and decorate each piece with a sprinkling of flaked almonds. Serve immediately.