Salted Coffee and Peanut Slice Cream


Prefer to buy espresso from your local coffee shop rather than brew yourself? Totally fine. Just ask for 4 double shots, which should measure out at ½ cup. This is a decidedly salty dessert and this recipe was tested with Diamond Crystal kosher salt. If you’re using Morton’s or a finer sea salt, reduce the salt to 1 teaspoon to account for how much saltier it is.

Active Time: 45 Mins

Total Time: 45 Mins + Freezing



  • ¾ cup whole coffee or espresso beans
  • ¾ cup roasted salted peanuts, plus more for garnish
  • 1 ½ teaspoons kosher salt
  • One (14-ounce) can sweetened condensed milk
  • Maldon salt, for serving


  • 3 cups heavy cream

1. Brew the coffee:

  • Boil 1 cup water. Coarsely grind ¾ coffee beans. You should have ¾ cup grounds (remove some or grind more as needed to meet that measurement). Place coffee grounds in a glass measuring cup. Add 1 cup boiling water and stir. Let sit, 8 minutes, stirring twice.
  • Strain through a fine-meshed sieve into a bowl (or use a coffee filter or paper towel set inside a strainer if you don’t have one that’s fine enough), pressing on the solids lightly with the back of a spoon to extract. The yield on the coffee should be ½ cup. If it’s less, add a bit of water to yield the full ½ cup.
  • Transfer to the refrigerator until completely cool, about 30 minutes. Don’t want to wait? Set the vessel with the hot coffee in a bowl of ice water and stir until cool.

2. Prep the pan:

  • Line the long side of a 9 x 5, (1.5 quart) loaf pan with parchment paper, leaving a 2-inch overhang on both of the long edges. These little flaps will help you lift the semifreddo out of the pan once it’s frozen. Place pan in freezer.
  • Finely chop ¾ cup plus 2 tablespoons peanuts.

3. Whip the cream:

  • Place 3 cups heavy cream and 1½ teaspoons kosher salt in the bowl of a stand mixer fitted with the whisk attachment. (If you’re not using Diamond Kosher salt, you may want to hold back ½ teaspoon since other brands tend to be saltier)
  • Beat on medium-high until stiff peaks form. Alternatively, get your workout in and beat the cream and salt by hand, using a big whisk and a large bowl.

4. Combine and freeze:

  • Place one 14 ounce can sweetened condensed milk in a large bowl. Add the cooled coffee, including any sludgey bits that have accumulated at the bottom, and whisk until smooth. Spoon about one-fifth of the whipped cream into the condensed milk mixture and gently whisk to combine.
  • Repeat twice more, with another two-fifths of the whipped cream. Switch to a rubber spatula, and in one go, add the remaining two-fifths cream and all but 2 tablespoons of the peanuts.
  • Delicately fold once or twice, just ever so slightly incorporating the peanuts and the last of the cream into the condensed milk mixture. Do not overmix! Streaks of visible cream are what we want here! Those ribbons of unincorporated whipped cream will become pleasantly salty bites and will be pretty when sliced, too. Scrape the contents of the bowl into the prepared pan. No need to smooth the top. Again, some irregularity here is good and will make for a nice tall slice.
  • Sprinkle the top with the remaining 2 tablespoons chopped peanuts. Freeze until frozen, covering lightly with plastic wrap once the ice cream loaf has set, about 8 hours or overnight. You can make the loaf up to 5 days in advance.

5. Serve

  • When ready to serve, rub your palms around the exterior of the pan to warm the sides and help the semifreddo release. Gently lift the parchment paper flaps and transfer to a serving platter or cutting board. Remove parchment paper. (If you think you’ll be returning the partially-cut loaf to the pan, leave parchment paper in place for an easy transfer back.)
  • Cut into slices and serve, sprinkled with Maldon. The semifreddo will get creamier and less icy as it warms a bit so don’t be afraid to let the slices sit for a minute or two before serving.

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