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Crispy lime semifreddo


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Rate this recipe 3.2/5 (19 Votes)


servings 8
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly


Step 1

Prepare a loaf tin. Cover all the sides with cling film. Freeze.

Step 2

In a bowl, mix the condensed milk, the zest and juice of the limes.
Whip the cream into a firm whipped cream. Then fold into the lime mixture. Crush the biscuits into a fine powder.

Step 3

Remove the loaf tin from the freezer. Pour in a 1/4 of the lime cream. Smooth the mixture with the back of a spoon. Add a layer of the biscuit powder. Place in the freezer for 10 minutes. Repeat this step 3 more times, leaving to chill for 10 minutes each time.

Step 4

When adding the layers of cream, do not exceed the pause between each layer because the cream will lose its texture. When adding a new layer, always smooth in the same direction to avoid removing the biscuit powder with the spoon.

Step 5

Freeze the semifreddo for minimum one night.
To remove from the tin, turn upside down onto a plate. Cover 3-4 minutes with a dish towel, dampened with hot water. Peel off the cling film. Slice into portions but wait for 5 minutes before tasting, the texture will be even better.


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