3/4 cup heavy cream
1 tsp Pure Vanilla Extract
1 tsp Almond Extract
3/4 cup granulated sugar
1/4 cup water
4 eggs
5 Biscoff Cookies, crushed
2 Tbl slivered almonds

Semifreddo, meaning “half-cold” in Italian, is a luxurious frozen dessert that balances the creaminess of ice cream with the lightness of mousse. Whipped cream is combined with a custard mixture, then it’s frozen. We used Biscoff cookies for a delicious crunch and topped it off with slivered almonds. The velvety texture and bits of cookie make for a memorable dessert.


1.Line a 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving an overhang on all the sides.
2.Using a stand mixer with the whisk attachment, whip the heavy cream and extracts at high speed until soft peaks form, about 4 minutes. Move to a different bowl and hold in the refrigerator. Wipe out the mixing bowl. Return the bowl to the refrigerator while proceeding with the next steps.
3.In a saucepan, simmer the sugar and water until the sugar is completely dissolved, 3 to 4 minutes.
4.In the stand mixer bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture light and fluffy and feels cool to the touch, when you place your hands on the exterior of the bowl - about 8 to 10 minutes.
5.Gently fold in the whipped cream. Fold in the cookies and almonds. Pour mixture into prepared pan and fold the plastic wrap over the mixture, pressing it onto the surface. Freeze for at least 6 hours then slice and serve.

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