Raspberry & Passionfruit Semifreddo with Chocolate Crumbs

With creamy, ultra-flavorful layers of tropical passionfruit and bold raspberry semifreddo and a dark chocolate crumb for a bit of sweet and salty crunch, this no-churn frozen dessert is truly next-level.

A semifreddo is an Italian frozen dessert (literally translating to half frozen) that, texturally, falls somewhere between an ice cream and a frozen mousse. It is a great option if you’re craving a frozen treat but don’t have an ice cream maker.

This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.

Spoiler alert: this is not Neapolitan! At first glance you may think you’re seeing the classic strawberry-vanilla-chocolate combo, but don’t be fooled, this sweet frozen treat is anything but ordinary, a next-level-Neapolitan if you will, featuring the trifecta of raspberry, passionfruit, and chocolate flavors.

The texture is lighter than ice cream thanks to the folded-in whipped cream, giving the consistency of a luscious frozen mousse that softens into a velvety smooth texture on your tongue. And thanks to the custard base, it has all the creaminess that you love in ice cream without the extra effort of churning.

The beauty of a molded frozen dessert like this is its layering ability, a benefit that poor ice cream certainly can’t claim. Here I’ve stacked layers of bright passionfruit and bold raspberry with Milk Bar-style chocolate crumbs in between and on top for the prefect foil of salty to sweet, crunchy to creamy.

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Brothy Broccoli & Potato Soup with Crispy Potato Skins

This ultra-flavorful, brothy broccoli and potato soup has a surprising amount of flavor with a limited number of ingredients: it’s dinnertime magic!

With a surprisingly robust brothy base (that actually uses just water, no broth or stock at all) flavored with pancettak, garlic and green onions, plus chunks of tender potatoes and broccoli, this satisfying soup gets a crunchy, savory topping of fried potato skins (hooray for zero food waste!) and shaved parmesan cheese.

I think we all think of cream when we think of broccoli soup, and this is certainly not that. I think brothy is the best descriptor to counteract the assumption of cream. And sure enough, there’s no cream in sight.

Rather, this soup is chunky and satisfying in all the right ways, with a surprising amount of flavor considering the limited ingredients. It’s really one of our favorite soup recipes we’ve ever made.

The robust, brothy base (that actually uses no broth at all, just water) gets is satisfying flavor from pancetta, garlic, a bit of tomato paste and some green onions, combined with cubes of creamy potato, broccoli florets so soft and tender they almost melt in your mouth, and a sprinkle of Parmesan cheese on top for good measure.

Plus I surely can’t forget to mention the crispy fried potato skins, which add a beautiful crunchy contrast to the otherwise soft ingredients in the rest of the soup (not unlike fried tortilla strips on top of tortilla soup, which is obviously the best part).

The crispy potato skins and the shaved parmesan cheese are truly the icing on the cake, if you will. If the cake was soup and the icing was cheese and crispy potato skins.

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