Chocolate, pistachio & nougat semifreddo

Chocolate, pistachio & nougat semifreddo

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(20 ratings)

Prep: 25 mins Cook: 5 mins Plus freezing


Serves 10

This traditional Italian ice cream bar is the perfect solution for an effortless frozen, creamy dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal490
  • fat37g
  • saturates20g
  • carbs34g
  • sugars34g
  • fibre1g
  • protein6g
  • salt0.1g
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  • butter, for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g golden caster sugar
  • 4 medium eggs
  • 250g dark chocolate, finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 450ml double cream
  • 140g hard nougat or torrone, chopped into ½ cm chunks
  • 50g pistachio, roughly chopped


  1. Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.

  2. Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.

  3. Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.

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Comments, questions and tips

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15th Aug, 2019
Amazing was a real hit at a friends supper party. I couldn’t find any hard nougat so chopped up the equivalent amount of toblerone which was absolutely delicious. I will definitely be making it again very soon.
Cathy Withers-Clarke's picture
Cathy Withers-Clarke
22nd Dec, 2018
This is a huge hit every time I make it - decorated with mint leaves, berries, icing sugar and smashed pistachios it looks very impressive as well !
6th Nov, 2016
This recipe is fantastic because you can make it well in advance so great for a dinner party. I found it very easy to make but struggled to find the right temp to serve it at. I left it out of the freezer too long the first time so it was too soft, I find 40 minutes in the fridge is about right. I love the texture of the nougat and the nuts it is addictive. I served it with raspberries and cream and was a bit too generous with my servings as it is very rich. This looks much more complicated to make then it is so has a bit of a wow factor. A great dessert for a party just need to get the timing right.
30th Dec, 2015
Made this today exactly according to the instructions but my chocolate did not mix well with the egg mixture at all. I'm not entirely sure how it happened, the chocolate may have been too hot or something, but rather than mixing it formed into tiny little specs of chocolate. I still went ahead and froze it, it was a bit too much for the tin I was using so I froze the rest separately. Will try that bit first to see if I can get away with calling it a Stracciatella Semi-freddo, haha.
sassassassas's picture
23rd Sep, 2014
I thought this was ok; that said, guests rated it highly and the plates were left clean, so maybe its a personal thing. It's September so could only find soft nougat...I think the hard stuff would give a better texture. It is very easy to do and for a dinner party, its lovely to have a recipe that you prepare in advance. I would allow a lot longer than the stated 15 minutes in the fridge to soften it - it is still frozen after 15 minutes, when this is supposed to be a semi-freddo. Other recipes I've used would suggest 40 minutes out of the freezer. I served decorated with chopped pistachios, with raspberries, a raspberry couli and cream (for those that wanted it) on the side.
2nd Jan, 2014
This is absolutely delicious - I made it for our New Year's Eve dinner party. I also couldn't find the hard type of nougat and spent ages chasing round looking for it. In the end I made my own using the recipe on the Bakingmad website - it really was very easy. It makes a sort of semi soft but not chewy nougat which chopped up easily and was just right for this dessert. Will definitely make this again
Karen Healy
8th Sep, 2013
Fabulous dessert but rich! ( I used torrone which was delicious and not very easy to find in the regular supermarkets) I bought the torrone from a deli which was quite expensive (£6.50)- I suggest that with Christmas approaching that you stock up when the supermarkets stock hard nougat.
6th Aug, 2013
First attempt at making ice cream. Didn't use nougat or pistachio (kid's allergies) and it was delicious. Very rich so only a small sliver was needed.
23rd May, 2013
my first ever attempt at any kind of ice cream recipe , turned out great, very simple to make and a big hit :)
11th Apr, 2013
Made this as one of the desserts on Easter Sunday, it was simply wonderful, very smooth and creamy and froze really well. I used the recommended nougat and it was amazing as it went all soft,blending with the chocolate which is rather like a mousse, would make again.


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15th Aug, 2019
Absolutely delicious it went down very well at a friend’s supper party. I couldn’t find any hard nougat so I put in the equivalent amount of chopped toblerone which worked really well. I will definitely be making this again.
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