Nutella Semifreddo

Nutella Semifreddo

A hazelnut frozen dessert that marries the richness of ice-cream with the texture of frozen mousse for our first date night in.


As I write this Kyle and I have been married for almost 8 months and I think he would agree a lot of our conversations over these last 8 months have been, “why and how did we get so busy?!?!'“

Can you relate? We feel like during the week we are so swamped with activities and to-dos that we barely see each other.

One of my goals for the year was to schedule in ahead of time (as in months ahead of time) a date night in. January’s was a our first and we went with a very classy menu of homemade bacon, egg, and cheese biscuits with fruit, and I surprised Kyle with this Nutella semifreddo. If there is someone in your life that loves ice-cream get on this recipe ASAP! It’s a combination between ice-cream and frozen mousse, and it' literally comes together in minutes, not including an overnight stay in your freezer of course.


Nutella Semifreddo

recipe from Date Night In by Ashley Rodriguez

serves 6

4 large eggs

1⁄4 cup granulated sugar

3⁄4 cup Nutella

1 cup heavy whipping cream, plus more for serving

Optional toppings: Chopped toasted hazelnuts, whipped cream, blackberries

Line a loaf pan with plastic wrap, leaving an overhang on all sides to use to remove the semifreddo later.

In a large bowl, add the eggs and whip with an electric mixer on medium speed until frothy, about 2 minutes. While the eggs whip, slowly add the sugar and then beat on high speed until the eggs are light and tripled in volume, 5 to 7 minutes.

Decrease the mixer speed to low and then add the Nutella to the bowl. Mix for 15 seconds. Turn off the mixer and scrape down the sides of the bowl. Finish whisking the Nutella and eggs together by hand. The eggs will lose a lot of volume once the Nutella is added. This is fine, I assure you.

In a separate bowl and with clean beaters, whip the cream to medium peaks. Whisk together the egg and Nutella mixture with the cream.

Pour the mixture into the prepared loaf pan and freeze for 8 hours or overnight. When ready to serve, lift the semifreddo out of the pan using the plastic wrap and slice into thick slices.

Serve with toasted hazelnuts and whipped cream.

This would be a perfect ending to your Valentine’s Day menu!