This cold dessert is as beautiful as it is delicious. Every layer brings a new level of enjoyment. But our semifreddo isn’t just about the looks: the nutritional values are also a sight for sore eyes. You won’t find any added sugar here, just natural fruit sugars and sugar alternatives.
Prepare a freezer-safe container by lining it with plastic wrap.
Puree the strawberries. Spread over the bottom of the ice cream container and freeze for 1 hour.
Now get the Protein Ice Cream ready according to the instructions on the package. As soon as the strawberry layer is relatively solid, pour the ice cream mix over the top of it. Freeze for another 3 hours.
For the last layer, mix the muesli with the coconut oil. Spread over the ice cream, and freeze for another hour.
Meanwhile, make the berry sauce. Put the berries in a pot with the water. Bring to a boil, then reduce the heat and simmer for 5 minutes. Mix the cornstarch with 2 tbsp of cold water, then stir into the berry mix until it thickens. Set aside to cool.
Remove the ice cream from the freezer. Use a knife if necessary to loosen the edges. Peel off the plastic wrap. Place a plate on the top of the ice cream, then carefully flip so the muesli layer is on the bottom.
Pour the berry sauce over the semifreddo. Garnish with fresh berries.
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