No-Churn Oreo Semifreddo: Easy 3-Ingredient Frozen Dessert
40 minutes
933 reads
About No-Churn Oreo Semifreddo: Easy 3-Ingredient Frozen Dessert
As a devoted Oreo fan, I've always sought the perfect way to elevate this classic cookie. My latest creation, this No-Churn Oreo Semifreddo, delivers a creamy, dreamy Italian-inspired dessert that's surprisingly simple to make.Forget complicated ice cream makers! This recipe relies on just three core ingredients: Oreos, heavy cream, and a simple egg yolk mixture for richness. Layers of crushed Oreos are swirled throughout this chilled delight, creating a texture and flavor that's utterly irresistible.Whether you're a seasoned baker or a beginner, this No-Churn Oreo Semifreddo is perfect for impressing guests or satisfying your own sweet cravings. Prepare to be amazed by how easy it is to make this luxurious frozen dessert!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Oreo Crumbs
- 12 Oreo Cookies
For the Custard
- 1 Large Egg
- 4 Egg Yolks
- 2/3 cup Superfine Caster Sugar
For the Cream
- 300 ml Heavy Cream cold
Instructions
Prepare the Oreo Crumbs
- Crush 12 Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
Make the Custard
- In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together 1 large egg, 4 egg yolks, and 2/3 cup superfine caster sugar until pale and thick. Use an electric mixer for best results. Ensure the bottom of the bowl doesn't touch the water.
Whip the Cream
- In a separate chilled bowl, beat 300ml of cold heavy cream with an electric mixer until stiff peaks form. Refrigerate until needed.
Combine Ingredients
- Remove the custard from the heat and gently fold in the crushed Oreos. Then, carefully fold in the whipped cream until just combined. Do not overmix.
Freeze the Semifreddo
- Line a loaf pan (approximately 9x5 inches) with plastic wrap, leaving some overhang for easy removal later. Pour the Oreo mixture into the prepared pan and smooth the top. Cover tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, until solid.
Serve
- Remove the semifreddo from the freezer 10-15 minutes before serving. Invert it onto a serving plate, remove the plastic wrap, and slice into portions. Serve immediately and enjoy!
Recipe Notes
Expert Tips for the Perfect Oreo Semifreddo
- Use high-quality heavy cream for a richer, smoother texture.
- Ensure your bowl and beaters are ice-cold when whipping the cream to achieve stiff peaks.
- Don't overmix the custard and cream mixture. Overmixing will lead to a less creamy texture.
- For extra flair, consider adding a layer of melted chocolate or a sprinkle of crushed Oreos on top before freezing.
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Recipe Nutrition
Calories: 87kcalCarbohydrates: 14gProtein: 3gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSugar: 13g
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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This is so tempting! Can’t wait to cook it.
This looks divine! Can’t wait to make it.
Lovely recipe
Looks so flavorful! Thanks for posting.