I make a version of semifreddo with whipped cream, but I'm interested in finding a comparable substitute. (Not nut-based--still too much fat.) I was thinking about whipping evaporated milk, but the issue there is that it typically collapses about twenty minutes after being whipped. Would putting it in the freezer negate that a bit? I could also try using a stabilizer of some kind (gelatin, maybe?), but my plan is try the simplest methods first and work my way up from there.