Berry Vanilla Semifreddo

Recipe by Jana Kastner


Prep time




  • For the vanilla cream
  • • 150 g dates pitted & chopped

  • • 500 ml water

  • • 150 g cashews or blanched almonds

  • • 3 Tbsp tapioca

  • • ½ tsp ground vanilla

  • For the berry drizzle
  • • 100 g raspberries

  • • 50 g blueberries

  • • 70 g dates pitted & finely diced

  • • 50 g extra blueberries

  • • some chopped pistachios for garnish (optional)


  • For the vanilla cream, first blend dates and water until smooth. Then add remaining ingredients and blend long enough for it to turn creamy and heat up (alternatively heat it up in a small pot).
  • While the vanilla cream cools down, place the ingredients for the berry drizzle in a pot. Leave the extra 50g blueberries aside. Bring the berries to the boil and let simmer for a few minutes. Then blend with a stick blender until smooth and let cool down.
  • Once cooled down, stir in extra blueberries. Line a 20cm loaf tin with baking paper.
  • Drizzle with some berry sauce. Add some vanilla cream. Repeat until both are used up.
  • Place in freezer until firm. Should you leave it in the freezer for longer, let defrost for about half an hour before serving.

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