Vegan Blackberry Semifreddo (Half Frozen Ice Cream)

These vegan blackberry semifreddos (half frozen ice cream) are almost too pretty to eat. Nah...just kidding. Of course we already ate them all...haha! They are fruity, indulgent, creamy and so so delicious! One of these desserts, where you can't stop eating! YUM!

The Recipe

Vegan blackberry semifreddos (makes about 6)

Ingredients

For the blackberry sorbet/sauce:

240 g frozen blackberries, thawed (or use fresh blackberries)

2 tablespoons lemon juice

4 tablespoons light agave syrup (sub in other syrup)

For the semifreddo:

16 FL ounces / 473 ml soy cream, whipped

8.8 ounces / 250 g vegan sour cream

1/2 cup / 100 g sugar 

pulp of 1/2 vanilla bean (sub in vanilla extract)

6 ounces / 170 g blackberries

Instructions

1. In a food processor mix thawed blackberries, lemon juice and syrup until smooth. Fill into the 6 molds of a muffin tin and put into the freezer for about 1 hour.

2. In a food processor mix blackberries until mashed. In a bowl mix vegan sour cream, sugar, vanilla and mashed blackberries. Add the whipped soy cream and mix carefully with a spatula. Divide the semifreddo equally into the muffin tins and freeze for at least 4 hours or overnight.

3. Take the semifreddos out of the freezer and let sit for a bit, before removing from the muffin tins. They are best enjoyed when they are half frozen. Top with more blackberry sauce and roasted almonds, if desired! ENJOY!