Today I want to share one of my favorite summer desserts with you – a dairy free peaches and cream semifreddo.
Semifreddo is basically a soft, half frozen ice cream that you don’t need any special machine to make. Just mix, layer, and freeze.
The best part is that this whole thing is dairy free. I use coconut based cream and condensed milk, so you still get that rich and creamy texture without any dairy.
The peach swirl running through it adds a sweet, slightly warm flavor from the cinnamon. It pairs perfectly with the cool, smooth cream.
If you love easy frozen treats that look fancy but are actually simple to put together, this one is for you.
Why This Recipe Is a Keeper
Completely Dairy Free – Every creamy bite is made with coconut cream and coconut milk, so it feels rich without any dairy at all.
Silky Smooth Texture – The whipped coconut cream stays soft and scoopable straight from the freezer with no ice cream maker needed.
Real Peach Flavor – Fresh peaches cooked with brown sugar and cinnamon give you a warm, jammy swirl in every slice.
Sweet and Crunchy – Crumbled shortbread cookies add little bites of buttery crunch between the smooth layers of cream.
Here’s What You’ll Need
For The Peach Swirl
- 3 cups Fresh Peaches, Peeled And Diced
- 1/3 cup Light Brown Sugar
- 1 tbsp Fresh Lemon Juice
- 1/2 tsp Ground Cinnamon
For The Semifreddo
- 2 cups Dairy-Free Coconut Whipping Cream, Chilled
- 3/4 cup Sweetened Condensed Coconut Milk, Chilled
- 2 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
- 1/3 cup Dairy-Free Shortbread Cookies, Crumbled
How to Make It
Step 1
Combine the peaches, brown sugar, lemon juice, and cinnamon in a saucepan. Cook over medium heat for 8 to 10 minutes until the peaches soften and the juices become syrupy.
Step 2
Lightly mash half of the peaches, leaving the rest in small pieces. Transfer the mixture to a bowl and refrigerate until completely cold.
Step 3
Line a 9 x 5-inch loaf pan with parchment paper, leaving enough overhang to lift out the frozen semifreddo.
Step 4
Whip the chilled coconut whipping cream until it holds medium peaks. Fold in the condensed coconut milk, vanilla extract, and salt without deflating the cream.
Step 5
Layer half of the cream mixture in the pan, followed by half of the peach mixture and half of the shortbread crumbs. Repeat the layers and gently swirl the top.
Step 6
Cover and freeze for at least 8 hours. Let the semifreddo soften at room temperature for 10 minutes before lifting it from the pan and serving.
Recipe Tips
Cook The Peaches Until The Juices Thicken
When you cook the peach mixture, watch for the liquid to turn syrupy and coat the back of a spoon. This usually takes the full 8 to 10 minutes.
If you stop too early, the peaches will be watery, and that extra liquid turns into hard ice crystals in the freezer. You want a thick, jammy swirl, not a runny one.
Chill The Peach Mixture Completely
Before you layer anything, the cooked peaches need to be cold all the way through. I recommend giving them at least an hour in the fridge, or make them the night before.
If the peaches are even a little warm, they will melt the coconut cream and everything will separate. Cold peaches keep your layers clean and your cream fluffy.
Chill Everything Before Whipping The Cream
Coconut whipping cream whips up so much better when it is very cold, so keep it in the fridge right up until you use it. My favorite trick here is to also pop the mixing bowl and beaters in the freezer for about 15 minutes first.
The cold helps the cream hold those medium peaks instead of staying loose and soupy. Warm cream just won’t set up properly and your semifreddo will be flat.
What to Make Next
- Dairy Free Peach Cobbler Cookies
- Dairy Free Coconut Key Lime Pie
- Dairy Free Coconut Vanilla Creme Brulee
- Dairy Free Caramelized Banana Pudding
- Dairy Free Lemon Blueberry Crumble Bars
Popular Questions
Can I use canned or frozen peaches instead of fresh?
Yes, both work well when fresh peaches are out of season. If you use frozen, let them thaw and drain off the extra liquid first so your swirl does not turn watery.
Canned peaches are already soft and sweet, so you can reduce the brown sugar a little and cut the cooking time down by a couple of minutes.
Dairy Free Peaches & Cream Semifreddo
Equipment
- 9x5-inch loaf pan
- electric mixer
Ingredients
- 3 cups Fresh Peaches, Peeled And Diced
- 1/3 cup Light Brown Sugar
- 1 tbsp Fresh Lemon Juice
- 1/2 tsp Ground Cinnamon
- 2 cups Dairy-Free Coconut Whipping Cream, Chilled
- 3/4 cup Sweetened Condensed Coconut Milk, Chilled
- 2 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
- 1/3 cup Dairy-Free Shortbread Cookies, Crumbled
Instructions
- Combine the peaches, brown sugar, lemon juice, and cinnamon in a saucepan. Cook over medium heat for 8 to 10 minutes until the peaches soften and the juices become syrupy.
- Lightly mash half of the peaches, leaving the rest in small pieces. Transfer the mixture to a bowl and refrigerate until completely cold.
- Line a 9 x 5-inch loaf pan with parchment paper, leaving enough overhang to lift out the frozen semifreddo.
- Whip the chilled coconut whipping cream until it holds medium peaks. Fold in the condensed coconut milk, vanilla extract, and salt without deflating the cream.
- Layer half of the cream mixture in the pan, followed by half of the peach mixture and half of the shortbread crumbs. Repeat the layers and gently swirl the top.
- Cover and freeze for at least 8 hours. Let the semifreddo soften at room temperature for 10 minutes before lifting it from the pan and serving.