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Mint Stracciatella Low FODMAP Semifreddo
Semifreddo is a frozen dessert with a creamy, but somewhat soft texture that you can make without an ice cream machine. This one, our Mint Stracciatella Low FODMAP Semifreddo, is like a sophisticated mint chocolate chip ice cream, but easier to make and lactose-free!
Prep Time: 30 minutes
Chilling Time: 8 hours
Total Time: 8 hours 30 minutes
Makes: 10 Servings
Calories: 265 kcal
Ingredients:
- 4- ounces (115 g) bittersweet chocolate, preferably about 65% to 75% cacao, finely chopped
- 2 teaspoons refined coconut oil
- 4 large eggs, at room temperature
- 1 cup (198 g) sugar
- ½ ounce (15 g) fresh mint leaves; buy about 2-ounces/55 g including stems
- 1 cup (240 ml) heavy cream, lactose-free if available
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preparation:
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Line a 9-inch by 5-inch (23 cm by 12 cm) loaf pan with plastic wrap, leaving a large overhang on all sides. Make sure you have a flat area in your freezer large enough for this pan.
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Melt the chocolate and coconut oil together either over simmering water or in the microwave. Stir until smooth and set aside until cool to the touch.
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Meanwhile, whisk together the eggs, sugar and mint in a medium-sized heatproof bowl; place bowl over simmering water. Cook, whisking constantly, until mixture reaches 165°F (74°C), which might take several minutes. Go by the thermometer and don’t worry about the time. Once it comes to temp, pour mixture through a fine-mesh wire strainer into the bowl of a stand mixer fitted. Press on all the mint solids to extract as much liquid (and color) as possible; discard solids. Beat on high speed using the balloon whisk attachment until thick and fluffy; it should be room temperature as well. Again, it this might take several minutes. Don’t worry about the time – go by visual cues.
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Whips the cream with the vanilla and salt until medium-stiff peaks form. Do not overbeat. Fold about half into the egg mixture to lighten, then fold in remaining whipped cream until just combined. Drizzle the chocolate mixture over top, and gently fold into egg mixture 2 to 3 times, to create the swirls and ribbons – do not over combine. The chocolate mixture will continue to combine as it is poured into the pan. Pour mixture into prepared pan, and fold overhanging plastic wrap over the top. Freeze for at least 8 hours or overnight. Unwrap, invert pan over cutting board, lift pan up and away, remove all the plastic wrap and slice and serve immediately.
Notes:
Tips
- You may make the stracciatella up to 2 days ahead and keep it wrapped in the pan in the freezer, but I think the texture is best after just one overnight freeze.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
- Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition Facts
Mint Stracciatella Low FODMAP Semifreddo
Amount Per Serving
Calories 265
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 107mg36%
Sodium 96mg4%
Potassium 53mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 29g32%
Protein 4g8%
Vitamin A 516IU10%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
