Zingy Lemon Crunch & Vanilla Semifreddo

Serves 10


  • 300g Signature Range French vanilla ice cream
  • Select cling wrap
  • 350g Countdown bakery’s Zingy Lemon Crunch, broken into small crumbs
  • 250ml Homebrand cream, whipped
  • zest and juice of 1 lemon
  • Select mixed berry sauce, for serving
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How to Whip Perfect Cream


Put the ice cream in a bowl and break into pieces. Place in the fridge until soft enough to mix, but not completely thawed.

Meanwhile, line a loaf tin with cling wrap. Put ¼ of the Zingy Lemon Crunch crumbs in an even layer in the bottom of the tin.

Once softened, mix the ice cream until smooth in a bowl and fold in the remaining crumbs. Spread the mix into the tin.

In a separate bowl, fold in the whipped cream, lemon zest and juice. Spoon this mixture into the prepared tin on top of the ice cream mixture and smooth the top with a knife.

Cover and freeze for 5 hours or until frozen hard.

Remove from the freezer 5 minutes before serving to soften it just enough to unmould. Discard the cling wrap.

Using a knife dipped in boiling hot water, slice into portions and serve drizzled with berry sauce.

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