Recipes and Cooking Ice Cream Semifreddo Italian for "half frozen," semifreddo is a rich, creamy dessert perfect for hot summer days. Using purchased ice creams and sorbets help make prepping this frozen dessert a breeze. By Alexis deBoschnek Alexis deBoschnek Instagram Website Alexis deBoschnek is a veteran recipe developer and viral video host based in the Catskills in upstate New York. Her debut cookbook, To the Last Bite (April 2022; ), features 100 recipes that guide home cooks to make the most of each and every ingredient, and eliminate food waste in creative ways – from using leftover carrot tops, to fresh herbs, egg whites, and more. To the Last Bite is an ode to the Catskills and Alexis's mother, a master gardener and home cook who designed and grew the family's expansive vegetable and herb garden, and taught Alexis everything she knows about gardening and cooking, including the precise moment vegetables are ripe for picking, how to compost back into the garden's soil, cooking in a sustainable way that minimizes food waste in the kitchen, and so much more.Raised on a farm in the Catskills, Alexis is a longtime editorial writer and recipe developer who has been on staff at Eater, TastingTable and Buzzfeed, and contributed to outlets like Food52, The Kitchn, Complex's First We Feast and Chowhound, among others. Most recently, Alexis was the longtime Senior Test Kitchen Manager and on-camera talent at Buzzfeed's Tasty, where she hosted the original viral video series "Chef Out of Water" and "Friend in Town" which has racked up tens of millions of views. She is currently a video host for Better Homes & Gardens show, "Then & Now." Learn about BHG's Editorial Process Updated on May 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: Shirley Cheng Prep Time: 35 mins Freeze Time: 2 hrs Total Time: 2 hrs 35 mins Servings: 10 Yield: 1 9x5 ice cream cake Jump to Nutrition Facts Ingredients 1 pint vanilla ice cream 1 pint raspberry sorbet 1 pint mango sorbet 1 8 ounce package cream cheese 1 ¼ cup heavy cream 1 cup powdered sugar Directions Line a 9 x 5-inch loaf pan with parchment paper, binder clips to help hold the parchment in place. Let the vanilla ice cream, raspberry sorbet, and mango sorbet sit out at room temperature for 10 minutes, or until softened. In the bowl of a stand mixer fitting with the whisk attachment, beat cream cheese until smooth. Add the heavy cream and beat on high until soft peaks form, about 2 minutes. Gradually add the powdered sugar and beat until stiff peaks form. Add 1/3 of the whipped cream mixture to the bottom of the loaf pan. Alternate adding half the pints of vanilla ice cream, raspberry sorbet, and mango sorbet in scoops. Add another 1/3 of the whipped cream and spread in an even layer. Alternate adding half the pints of vanilla ice cream, raspberry sorbet, and mango sorbet in scoops. Add the remaining 1/3 of whipped cream and spread in an even layer. Cover in plastic wrap and freeze for at least 2 hours. Run a butter knife between parchment and edge of pan to loosen edges. Invert to a serving plate and remove parchment paper. Rate it Print Nutrition Facts (per serving) 396 Calories 22g Fat 48g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 396 % Daily Value * Total Fat 22g 28% Saturated Fat 13g 65% Cholesterol 69mg 23% Sodium 103mg 4% Total Carbohydrate 48g 17% Total Sugars 44g Protein 3g Vitamin C 3.7mg 19% Calcium 79mg 6% Iron 0.1mg 1% Potassium 116mg 2% Fatty acids, total trans 1g Folate, total 4.7mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.