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  • Makes about 9 servings.

This Recipe was made with

Frosty Lemon Frosty Lemon


  • 1 1/2 cups heavy cream
  • 1 teaspoon almond extract
  • 1/2 cup lemon curd
  • 3 cups vanilla ice cream, softened
  • 3 cups crumbled Archway Frosty Lemon Cookies
  • 1 cup shelled salted pistachios, chopped


  1. Line a 9x5x3” loaf pan with non-stick foil, leaving an overhang with which to lift out the dessert when frozen.
  2. In a large bowl, whip the cream and almond extract until soft peaks form.
  3. Fold in the lemon curd and softened ice cream.
  4. Mix together the cookie crumbs and pistachios. Reserve 1 cup of the mixture.
  5. Sprinkle half of the remaining mixture onto the bottom of the prepared loaf pan.
  6. Top with half the ice cream mixture.
  7. Repeat layering of the crumbs and the ice cream mixture.
  8. Top with the reserved 1 cup crumbs.
  9. Freeze for 1 hour, then cover loosely with plastic wrap.
  10. Continue to freeze until solid, about 4-6 hours.
  11. To serve, lift semifreddo out of the pan using the overhanging foil.
  12. Peel off foil, and place dessert unto serving dish.
  13. Cut into 1“ slices to serve, and garnish with a lemon twist and some chopped pistachios, if desired.