| Level: | Easy |
| Total: | 6 hr 35 min |
| Active: | 15 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 6 hr 35 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons instant coffee (I use decaf)
- 1 teaspoon coffee extract
- 1 teaspoon vanilla extract
- 1 pint plus 1 tablespoon heavy cream
- One 14-ounce can sweetened condensed milk
- 3/4 cup jarred hot fudge
- 2 tablespoons chopped chocolate-covered espresso beans
Instructions
- Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
- In a large bowl, combine the instant coffee, coffee extract, vanilla and 1 pint of the heavy cream. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
- Microwave 1/2 cup of the hot fudge with the remaining 1 tablespoon heavy cream in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
- Transfer the remaining cream mixture to the loaf pan on top of the fudge. Use a butter knife to make swirls going through the mixture. (This will move the fudge throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
- Before serving, let stand at room temperature for 5 minutes.
- Meanwhile heat the remaining 1/4 cup fudge. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot fudge and sprinkle with the chopped espresso beans. Slice and serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 382 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 0 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 101 mg |
| Sodium | 87 mg |
| Serving Size | 1 of 8 servings |
| Calories | 382 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 0 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 101 mg |
| Sodium | 87 mg |
Reviews
Made this today, but added a layer of brownie to the top so that when turned over it became a bottom crust. Delicious!
It looks so delicious. I haven’t made it but I am making it this week for my sisters bday!
I love this recipe so much! But I’m wondering if I can use half of the sweetened condensed milk to make it a little less sweet?
I was all over food network and the internet looking for a coffee semifreddo and I HAVE FOUND IT omg this recipe is like heaven but in my mouth love it so much, I could literally Mary it LOL
Amazingly delicious! My family LOVED this dessert!
Delicious! A new Family favorite
Easy and delicious! We’ll definitely make this again.
Too delicious for words! I made my own coffee extract (very easy, but you need a running start of about a week), as well as homemade hot fudge sauce (again, surprisingly easy and inexpensive). Couldn’t find my instant coffee, so I subbed Kahluah–no regrets there. This dessert will get made again, and often, at the risk of destroying my diet. It’s creamy, sweet, and unbelievably decadent.
Delicious!!! So easy to make…couldn’t find coffee extract, so left that out. We felt the instant coffee gave plenty of flavor!
This is DELICIOUS and easy to make! I’ve never made whip cream out of heavy cream so this was so fun to make! We used a bunch more fudge than the recipe says and it’s simply delicious and beautiful.