Almond Semifreddo, Chocolate Granita, & Chantilly Cream

I don’t own an ice cream maker and likely never will. With so many high quality ice creams in the shops these days, I can’t justify giving up precious kitchen space to a single-use gadget.

When I want to make a homemade frozen dessert, I go for a no-churn semifreddo.

Semifreddo doesn’t melt quite like ice cream—it’s fudgier, denser, a little more solid. That’s not a flaw; it’s a feature. But to lighten the texture and add contrast, I like to top it with  chocolate granita. The icy crystals cut through the creaminess in just the right way, blending into the semifreddo and creating a satisfying, slushy richness. A spoonful of softly whipped Chantilly cream on top lightens everything up and turns it into a three-pronged textural experience: smooth, icy, and airy.

You can swap the almond butter for tahini or peanut butter, depending on what you have or what mood you’re in. I rotate between all three.

For the almond semifreddo:

300ml double cream

1 tin carnation caramel

170g almond butter

Place all the ingredients into a large mixing bowl. Use an electric whisk to beat until the mixture has increased in volume—it won’t double or form dramatic peaks, and that’s fine. Scrape into a container and freeze.

You can use a deep Tupperware for scooping or line a small loaf tin with cling film if you prefer neat slices.

For the chocolate granita:

30g cacao

65g white sugar

1/8 tsp fine salt

1 tsp coffee extract

225ml boiling water

Whisk all ingredients in a bowl until the sugar has fully dissolved. Let it cool, then pour into a shallow, lidded container and freeze. Every 30–45 minutes, use a fork to scrape the icy edges into the centre. Repeat until the whole mixture is evenly icy and flaky—this takes around 4 hours.

For the Chantilly cream:

Double cream (or any cream with a higher fat content than 37%)

Sprinkle of icing sugar

Whip just before serving until soft peaks form.

Top slices or scoops of semifreddo with a dollop of Chantilly cream and a spoonful of chocolate granita.