Nutella Semifreddo: The Perfect Frozen Dessert

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Looking for an impressive dessert but yet approachable? This Nutella Semifreddo is just what you need! A classic Italian dessert, frozen like ice cream but with the airy texture of a mousse. The best part? No churn machine required!

A Nutella semifreddo with a slice just cut.

With just a few simple ingredients, you can create a rich, frozen dessert that melts in your mouth. Drizzled with warm Nutella and sprinkled with crunchy roasted hazelnuts, it’s the ultimate make-ahead cold dessert for dinner parties or a special treat anytime.

Ingredient notes

  • Full fat heavy cream – don’t go for a low fat version
  • large eggs – yolks and egg whites separated
  • caster sugar or granulated sugar – divided
  • semi-sweet chocolate with 50% cocoa
  • Nutella or any hazelnut chocolate spread , smooth version, not a crunchy version
  • hazelnuts, skinless and roasted – for decoration

Nutella Semifreddo: Step-by-Step Process – Summary

A semifreddo is easier to make than it might seem. It’s actually 3 preparations that are eventually blended together.

  • Whip the cream to soft peaks.
  • Whip the egg whites to soft peaks.
A bowl of whipped cream on the left and a bowl of whipped egg whites on the right.
  • Make the zabaglione: Beat the egg yolks with sugar until pale, then heat over a double boiler, whisking until thick.
    Mix in the Nutella and melted chocolate.
A bowl of zabaglione on the left, and the same bowl on the right with Nutella and melted chocolate added.
  • Gently fold in the whipped cream
A bowl of chocolate zabaglione on the left, and the same bowl on the right with whipped cream added.
  • then the egg whites.
A bowl of chocolate zabaglione with whipped egg whites on the left, and the same bowl on the right with the final batter after mixing.
  • Pour into a lined mold and freeze until set.
On the left, the semifreddo mixture in a mold ready to go into the freezer; on the right, the finished semifreddo, unmolded and decorated for serving.

Full instructions and measurements are at the bottom of the page.

Tips

  • Don’t forget to line your loaf pan with parchment paper, leaving extra overhang to help lift the semifreddo out of the pan once it’s set. Ensure the entire pan is covered—don’t leave any spots without parchment. You can use plastic wrap instead, but it may leave wrinkles on the surface—just a cosmetic issue! If using plastic wrap, lightly grease the pan first to keep it in place. If wrinkles form, smooth the sides with a warm butter knife before serving. Even if you’re using a silicone mold, line it with parchment paper.
  • You’ll need an electric hand mixer for all three preparations. Be sure to clean and dry the beaters between each step.
  • For the double boiler, keep the water warm but not boiling, as boiling may cook the eggs too quickly.
  • Make sure the melted chocolate is at the same temperature as the zabaglione, or it might seize (turn clumpy). If this happens, warm a bit of heavy cream and add it gradually, one tablespoon at a time, until the mixture becomes smooth again.
  • When adding the whipped cream, work in three batches and fold it in gently to avoid deflating it. Do the same when adding the whipped egg whites.
  • In your freezer, make sure to find a level place to keep the semifreddo stable while it sets.
  • The semifreddo melts quickly, so remove it from the freezer just before serving.
A slice of Nutella semifreddo served on a dessert plate.

FAQ – Troubleshooting

The chocolate becomes stiff/hard when added to the egg mixture

That’s called chocolate seizing. As mentioned in the tips: Make sure the melted chocolate is at the same temperature as the zabaglione to prevent this. If it does seize, warm a bit of heavy cream and add it gradually, one tablespoon at a time, until the mixture becomes smooth again.
But please don’t add water—it will make it worse.

Storage

Keep the Nutella semifreddo in the freezer for up to 3 months, wrapped in plastic wrap.

Variation

For a boozy version, add 30 ml of hazelnut liqueur to the zabaglione while beating the egg yolks over the double boiler.

Nutella semifreddo dessert topped with chopped hazelnuts, served on a white marble board.

More recipes to try

If you tried this Nutella Semifreddo or any recipe on the blog, I’m eager to hear all about your baking adventures and successes! Dive into the comments section below to share your experiences.

Nutella Semifreddo

  • Prep time: 45 minutes
  • Cook time: 8 minutes
  • Total time: 1 hour
  • Serves: 8

Nutella Semifreddo – The Perfect Make-Ahead Frozen Dessert

Ingredients

  • 400 ml (1 cup + 2/3 cup) heavy cream - full fat + 2 extra tablespoons
  • 4 large eggs yolks and egg whites separated
  • 150 g caster sugar divided into 100g (1/2 cup) and 50g (1/4 cup)
  • 100 g (3.5oz) semi-sweet chocolate - 50% cocoa content - finely chopped
  • 190 g Nutella - divided into 150g (½ cup) and 40g (1/8 cup) for drizzle
  • 30 g (1/4 cup) hazelnuts- skinless and toasted - chopped

Method

  • 1)

    Prepare the loaf pan

    Line a 9.6 x 4-inch loaf pan with parchment paper leaving plenty of overhang on the sides. Make sure the entire pan is covered—don’t leave any spots without parchment. See section tips in the blogspot.

    Note: A standard 9 x 5 inch loaf pan will work too—the semifreddo will just be a little shorter and slightly wider.

  • 2)

    Whip the heavy cream

    In a large mixing bowl, whip the heavy cream with an electric mixer on medium speed, gradually increasing to medium-high, until stiff peaks form.

    Cover and refrigerate until needed.

  • 3)

    Beat the egg whites

    In a separate large mixing bowl, start beating the egg whites with an electric mixer on low speed until large bubbles form.

    Gradually add 50 g (1/4 cup) sugar while continuing to beat until soft peaks form. Set aside.

  • 4)

    Melt the chocolate and Nutella

    Microwave the Nutella 150g (1/2 cup) for a few seconds until smooth. Set aside.

    Melt the semi-sweet chocolate in a microwave or double boiler. Set aside.

  • 5)

    Make the zabaglione (egg yolk mixture)

    In an extra-large mixing bowl, beat the egg yolks with the remaining sugar 150 g (3/4 cup) using an electric mixer until pale and doubled in size.

    Place the bowl over a double boiler (without touching the water) and whisk continuously until the mixture thickens and becomes creamy. This will take a few minutes (5 to 8 min on average).  Avoid high heat to prevent overcooking the eggs.

  • 6)

    Combine with Nutella and melted chocolate

    Stir in the melted Nutella and melted chocolate. If the mixture becomes lumpy or the chocolate seizes, add 1–2 tablespoons of hot heavy cream and stir until smooth.

    Let it cool slightly, but do not let it sit too long.

  • 7)

    Fold in whipped cream and egg whites

    Using a rubber spatula, gently fold the whipped cream into the zabaglione in three additions, being careful not to deflate it.

    Then, gently fold in the egg whites in 3 additions until the mixture is smooth and fully combined.

  • 8)

    Freeze the semifreddo

    Pour the mixture into the prepared loaf pan, smoothing the top.

    Cover with plastic wrap and freeze for at least 8 hours or overnight until set.

  • 9)

    Decorate

    Microwave the Nutella 40g (1/8 cup) for a few seconds until melted and then drizzle it over the semifreddo. Top with chopped, toasted hazelnut.

Notes

– US/UK standard Baking Spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Scroll back to read tips, suggestions, step-by-step photos and FAQ within the blog post that you might find helpful.

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