Dessert doesn’t get much easier than this. This is a fun, tropical variation of my Three-Ingredient No-Churn Vanilla Ice Cream. Here I combine coconut milk with the condensed milk, fold in whipped cream, and freeze. All you need to do is cut it into slices and top it with a brightly colored, tangy mango-lime salsa (which is just as simple to make). It’s pure elegance and creamy deliciousness.
Makes 8 servings
1 To make the semifreddo: Line a 9 x 5-inch loaf pan with parchment paper, leaving a few inches overhanging on all sides (to help you remove the semifreddo from the pan once it’s frozen).
2 In a medium saucepan, combine the condensed milk and coconut milk and bring to a simmer over high heat. Reduce the heat to maintain a simmer and cook for about 10 minutes, until thickened. Remove from the heat and set aside to cool completely.
3 Using a stand mixer fitted with the whisk attachment or a handheld electric mixer, beat the cream on high speed until stiff peaks form, 2 to 3 minutes.
4 Gently fold the cooled coconut milk mixture into the whipped cream. Pour the mixture into the prepared loaf pan. Cover and freeze for about 6 hours, until firm.
5 To make the salsa: In a small bowl, stir together the mango, strawberries, lime zest, and lime juice. Cover and refrigerate for at least 1 hour for the flavors to develop.
6 Before serving, let the semifreddo sit at room temperature for 10 minutes. Use the overhanging parchment to lift it out of the pan and set it on a serving platter (discard the parchment).
7 Serve nice, thick slices of the semifreddo with the salsa. Store any leftover semifreddo in the freezer, covered, for up to 6 weeks.