Jamaican Chocolate Semifreddo Recipe
I love well-made ice cream and there is a flavour called Jamaican Chocolate I enjoyed many years ago that is now etched in my memory because it was absolutely divine. So it was only fair that I replicate the flavours of that delectable treat in this nourishing but delicious semifreddo.
Serves: 12
GF, VG
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Jamaican Chocolate Semifreddo Recipe
Looking for the ultimate vegan dessert? The flavours of delectable Jamaican chocolate shine through in this nourishing but delicious treat.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 small avocados, flesh
- 670mL full-fat coconut milk
- 170g rice malt syrup or maple syrup
- 250mL coconut water
- ¾ cup cacao powder (raw or unsweetened Dutch process cocoa)
- 100g dark chocolate
- Topping
- 250g raw almonds
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
Method
- In a high-speed blender, place the avocado, coconut milk, rice malt syrup (or maple syrup), coconut water and cacao and blend until smooth and creamy.
- Melt the dark chocolate in a bowl placed over a pot of simmering water. Stir well until melted.
- Line a loaf tin with non-stick baking paper. Place a quarter of the blender mixture into the tin. Drizzle over about a third of the melted chocolate. Pop into the freezer for 5 mins to just set the melted chocolate (no need to set the blender layer, just the chocolate).
- Repeat until all the blender mixture and melted chocolate is layered.
- Freeze until set.
- Meanwhile preheat the oven to 180°C (fan-forced) and line a baking tray with non-stick baking paper. Toss the almonds with the maple syrup and spices and bake for 10–15 mins or until the almonds are toasted and the syrup has caramelised.
- Prior to serving, invert the semifreddo onto a serving plate. Top with almonds and serve as the ice cream starts to soften enough to cut.
- Tip: To make this vegan replace the chocolate with a vegan chocolate or cacao nibs.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
