Orange Creamsicle Vegan Semifreddo
Prep time
Total time
This sweet citrusy twist on a childhood favorite has a delicious surprise in the middle! Please note that the Prep time reflects the hands on time only. It does not including soaking and chilling times, so this is a great make ahead recipe!
Serves: about 8 servings
Vegan Semifreddo
  • 1 (14-ounce) can full-fat coconut milk
  • ½ cup raw cashews (see below for Nut-Free Option)
  • ¼ cup dairy-free lemon or vanilla yogurt alternative
  • ⅓ cup sugar
  • 1 tablespoon orange liqueur
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla extract
  • 16 perfectlyfree orange crème bites
Orange Coulis
  • 1 cup orange juice
  • 1 teaspoon agar powder
  • 2 tablespoons vanilla dairy-free milk beverage
Vegan Semifreddo
  1. Place the coconut milk can in the refrigerator, and a mixing bowl with beaters in the freezer. Put the cashews in a bowl and cover with water. Let all of these sit for 4 to 6 hours.
  2. Open the can of coconut milk without shaking it. Scoop out the solidified layer of cream and place it in your chilled mixing bowl. You should get around ⅔ cup of spoonable coconut cream. Save the leftover coconut water for another use, like smoothies.
  3. Begin mixing the coconut cream on low speed and gradually turn it up to high. Whip the cream until firm, fluffy peaks form, which could take as long as 8 to 10 minutes.
  4. Drain the cashews and place them in your blender or food processor. Add the yogurt and sugar and puree until completely smooth. Add the liqueur, zest, and vanilla extract, and pulse to incorporate.
  5. Gently fold about one-third of the cashew mixture into the whipped coconut cream to avoid deflating the whip. Repeat with another third, and then the final third, until creamy and smooth. It should have the consistency of a citrus-coconut mousse.
  6. Spoon the semifreddo base into large square silicone ice cube molds or individual ramekins until about three-fourths of the way full. Gently press one orange crème bite into the center, and then a second on top. The second bite should peek about halfway out of the top.
  7. Carefully move the molds into your freezer and freeze the vegan semifreddo for at least 8 hours, or until fully solidified.
  8. If there are any leftover perfectlyfree bites, enjoy them while you wait. You've earned it!
Orange Coulis
  1. Whisk together the orange juice and agar in a small saucepan over medium heat. Bring the mixture to a boil. Immediately pour the mixture into a heat-proof container, let cool, and then refrigerate. The mixture will set to a firm gel.
  2. Place the orange gel in your blender or food processor. Add the milk beverage and puree until it turns into a smooth, thick sauce.
  3. To serve, spoon a generous amount of the orange coulis onto the bottom of a dish, pop out one of the individual semifreddos, and place it in the center. Let it thaw slightly at room temperature for about 5 to 10 minute before digging into this decadent dessert!
Nut-Free Option: Substitute ½ cup young Thai coconut meat for the cashews OR chill a second can of full-fat coconut milk. Scoop ½ cup of the thick coconut cream to use in place of the cashews.
Recipe by Go Dairy Free at