Lemon Lime Twist Semifreddo

Lemon Lime Twist Semifreddo

Next time you’re craving an ice cream without the brain-freeze, whip up this unique and sugar-free solution!


  • 1/2 cup slices toasted almonds
  • 3/4 cup chilled heavy whipping cream
  • liquid stevia (equivalent to 1 1/4 cup + 2 tbsp sugar)
  • 7 large egg yolks
  • 1 cup Zevia Lemon Lime Twist
  • 1 tbsp + 1 tsp lemon zest
  • 1 tbsp + 1 tsp lime zest
  • 1/4 tsp salt
  • 4 cups mixed berries


  1. Line loaf pan with plastic wrap, leaving plenty of overhang|Sprinkle almonds evenly on bottom of pan
  2. Using electric mixer, beat whipping cream in a large bowl until soft peaks form. Refrigerate whipped cream while making custard
  3. Whisk in liquid stevia (equivalent to 1 1/4 cup sugar), egg yolks, Zevia Lemon Lime Twist, 1 tbsp lemon zest, and salt in separate bowl to blend
  4. Set bowl over large saucepan of simmering water for about 4 mins and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixtures registers 170°F
  5. Remove bowl from over simmering water|Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover
  6. Freeze semifreddo until firm, at least 8 hours or overnight
  7. Gently mix all berries, 1 tsp lemon zest, 1 tsp lime zest, and the remaining liquid stevia (equivalent to 2 tbsp sugar) in a large bowl
  8. Unfold plastic wrap from top of semifreddo and invert dessert onto platter and remove plastic wrap. Dip heavy large knife into hot water and cut semifreddo crosswise into 1 inch thick slices
  9. Transfer to plates, spoon berries alongside, and serve

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