Limoncello Semifreddo

Name: Limoncello Semifreddo
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups raw cashews; ½ cup sugar; 1 cup coconut cream (from the tops of 2 chilled cans of full-fat coconut milk); ⅔ cup limoncello; fresh lemon zest, for garnish (optional)

Place the cashews into a medium bowl and cover with water. Let the cashews soak for least 4 hours, but no longer than 6. Drain and place into a high-speed blender.

Cook25 min
Total25 min
Serves6
LevelEasy

Evening snack Dairy-Free Gluten-Free Vegan Vegetarian Italian

Ingredients

2 cups raw cashews
½ cup sugar
1 cup coconut cream (from the tops of 2 chilled cans of full-fat coconut milk)
⅔ cup limoncello
fresh lemon zest, for garnish (optional)

Method

Place the cashews into a medium bowl and cover with water. Let the cashews soak for least 4 hours, but no longer than 6. Drain and place into a high-speed blender.
Add the rest of the ingredients and blend on low just to combine. Increase speed to high and let blend until completely smooth, for about 1 minute.
Pour the mixture into silicone baking cups or ice cream molds and freeze for at least 6 hours and up to overnight. For an extra-special touch, serve garnished with lemon zest. Keeps for up to 3 months frozen.