Creamsicle Delight

This is a traditional “semi-freddo” recipe, made in three parts and then folded together at the end. ‘Semi-freddo’ means ‘semi-frozen’ in Italian! The creamsicle is a light but decadent dessert with all of my favorite details: sweet, creamy, bitter & crunchy all on one plate!


Creamsicle Delight
Author: Jodie Chavious, Pastry Chef, Paragary's Midtown
Recipe type: dessert, sweet, frozen


  • 5 eggs, separated (365 Everyday Value Organic Cage-Free*)
  • 1 cup sugar (365 Everyday Value Organi*)
  • ¼ cup tangerine juice
  • 2 c cream, whipped to soft peaks (Clover Organic*)
  • pinch of salt

*Ingredients in () can be found at Whole Foods on Arden Way in Sacramento, CA labeled as "Paragary iEat Recipe Featured Item".


  1. Place egg whites in a mixing bowl.
  2. Add sugar, 1 tablespoon at a time, until egg whites are a soft "creamy" peak.
  3. Place egg yolks, tangerine juice, ½ cup sugar, and pinch of salt in a bowl over a 'bain marie' pot.
  4. Whisk until 160 degrees.
  5. Pour into a separate mixing bowl and whip til cool and thick.
  6. Carefully fold all three (yolks, whites, and whipped cream) togetehr.
  7. Pour into a mold of your choice (Chef Recommendation: I've used bread pans, casserole dishes, just add a piece of parchment paper if you want to remove it from the pan to serve it.)
  8. Optional: You can add dollops of marmalade or toasted almonds.
  9. Place in freezer overnight.
  10. Enjoy!