Ingredients
Directions
Blanch your almonds: Boil the almonds and enough water to cover them in a small stovetop pot for exactly one minute.
Drain the almonds in a colander while running until cold water. This will loosen the skins. Remove the skins with your fingers, gently rubbing the almonds until the skins come off.
Add the blanched almonds, yogurt, dates, and vanilla to a blender or food processor.
Blend until the almonds are smooth. You will probably still have small pieces of dates. Those date bites make this even more delicious.
Divide the mixture between four ramekins and freeze for 2 hours.
Remove from the freezer and prepare your chocolate by heating it over low-medium heat in a stovetop pot, continuously stirring to avoid the chocolate from burning.
Once the chocolate is melted, pour it over top of each frozen dessert.
Top with pistachios before digging in!
Chef’s Notes
Substitutions
Use date paste in place of dates if you prefer a completely smooth consistency for the ice cream.
Use maple syrup instead of dates (1 tablespoon of maple syrup per date or sweetened to your liking).
Nut-free
Use sunflower seeds in place of almonds and pistachios. No need to remove the skins. Roast the sunflower seeds at 225 degrees F for 20 minutes before adding to the blender or food processor.
Prep Ahead
Blanch the almonds ahead of time and store them in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage
Store the Chocolate Pistachio Semifreddo in an airtight container for up to 2 weeks. If stored frozen for longer than two hours, create the half-frozen, creamy consistency again by bringing it to the refrigerator for 4-6 hours before enjoying it, or overnight.
4 servings
140g
- Amount per serving
- Calories440
- % Daily Value *
- Total Fat 31g40%
- Saturated Fat 7g35%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 15mg1%
- Total Carbohydrate 35g13%
- Dietary Fiber 8g29%
- Total Sugars 19g
- Protein 12g
- Calcium 210mg17%
- Iron 4.3mg24%
- Potassium 560mg12%
- Vitamin D 0.9mcg5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Blanch your almonds: Boil the almonds and enough water to cover them in a small stovetop pot for exactly one minute.
Drain the almonds in a colander while running until cold water. This will loosen the skins. Remove the skins with your fingers, gently rubbing the almonds until the skins come off.
Add the blanched almonds, yogurt, dates, and vanilla to a blender or food processor.
Blend until the almonds are smooth. You will probably still have small pieces of dates. Those date bites make this even more delicious.
Divide the mixture between four ramekins and freeze for 2 hours.
Remove from the freezer and prepare your chocolate by heating it over low-medium heat in a stovetop pot, continuously stirring to avoid the chocolate from burning.
Once the chocolate is melted, pour it over top of each frozen dessert.
Top with pistachios before digging in!
