by amanda
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my 118 recipes »
Photo by Sarah Shatz
Butter, for greasing parchment Ask a question about this ingredient
One 16-ounce container Marshmallow Fluff Ask a question about this ingredient
6 graham crackers Ask a question about this ingredient
2 pints good vanilla ice cream Ask a question about this ingredient
4 ounces bittersweet chocolate Ask a question about this ingredient
1/2 tablespoon vegetable oil Ask a question about this ingredient
Heat the broiler. Line a baking sheet with parchment and generously butter the parchment. Spoon the Fluff onto the parchment. Wet your hands and pat out the Fluff into a thin layer (see photos below) that nearly covers the baking sheet.
Ask a question about this stepPlace the Fluff under the broiler (about 6 inches from the flame) and toast all over. Remove the baking sheet from the oven. Using a spatula, turn in the sides of the Fluff, folding it like a letter, to expose the un-toasted portions. Place under the broiler and toast all over, again. Remove from the oven and let cool completely.
Ask a question about this stepPut the graham crackers in a sturdy plastic bag, and using either a rolling pin or the base of a small saucepan, pound the crackers into coarse crumbs. Spread half of them in the base of an 8-inch baking dish.
Ask a question about this stepSet out the ice cream for 10 minutes. Place it in the bowl of a mixer fitted with a paddle attachment (if you don't have a mixer, you can mix it by hand and skip the gym this week). With the mixer on low, mash the ice cream to loosen it a bit. Add the toasted Fluff and mix until just blended but not broken down -- you want there to be chewy bits. Scrape into the baking dish and freeze.
Ask a question about this stepMeanwhile, melt the chocolate and oil in a double boiler, whisking until they're smooth.
Ask a question about this stepTo serve, spread the remaining graham cracker crumbs on top of the semifreddo. Drizzle the top with as much chocolate as you like! (You may also pass a pitcher of chocolate at the table, which your guests will appreciate.)
Ask a question about this stepFast, easy, and very yummy. I took it out of the freezer a bit too early, so the presentation wasn't beautiful, but it still tasted quite good. You don't need to get the fluff spread out perfectly. I just dolloped it onto the parchment and then flattened a bit to make several discs of fluff. They were easy to flip to toast on the other side. And it toasts quite quickly! Don't stray from your broiler!
This is a greater-than-the-sum-of-its-parts recipe. A note on the ice cream: be sure to use a higher quality brand as they have less air; otherwise the ice cream will break down to nothing when you start to mix it.
Amanda is a co-founder of Food52.
I don't understand why they do this, semifreddo is already one of the easiest and cheapest things to make for real. I'd recommend checking out this recipe on my favorite food blog to learn how to make real semifreddo. She does an amazing job explaining the process.
http://fifteenspatulas.com/2010/11/23/peanut-butter-caramel-semifreddo-the-best-and-easiest-dessert-ever/