Creamy Strawberry Semifreddo
This Creamy Strawberry Semifreddo, is made with fresh Strawberries, Cream and Greek Yogurt. A delicious Italian alternative to ice cream. It’s the perfect summertime No-Bake Dessert Recipe.
Who can resist Strawberry Season? Once the season begins I am buying strawberries right until the end, baking up a storm and of course freezing a bunch too! But one of my favourite things to make and eat is a Semifreddo.
This version is a much simpler and easier to make. Made without eggs, just like my tiramisu semifreddo. The original Semifreddo is made from a mixture of Italian cream, whipped cream and Italian meringue.
Recipe Ingredients
- Cream – heavy, whipping or whole (with at least 30% fat)
- Greek Yogurt – whole
- Vanilla
- Sugar – granulated
- Strawberries – I usually make this with fresh strawberries although you can use frozen.
- Lemon juice
Strawberry Topping
- Strawberries
- powdered/icing sugar
- lemon juice
How to make a Semifreddo
In a small pot add the strawberries, sugar and lemon juice bring to a boil, squishing with a potato masher, cook stirring constantly, remove to a clean bowl and let cool and then refrigerate until cold or freeze for about.
Meanwhile in a medium bowl whip the cream until stiff, fold in the yogurt and vanilla.
Then gently fold in cold strawberry sauce. Pour into loaf pan, cover with plastic wrap and let freeze until firm.
While the semifreddo is in the freezer, place the cut up strawberries and lemon juice in a blender, blend until smooth. Pour into a small pot add the sugar and cook on low for approximately 5 minutes or until thickened.
Let cool completely then serve if desired over the semifreddo.
What is a semifreddo
Semifreddo is an Italian word meaning half cold. It refers to a type of frozen desserts similar to ice cream, but even though it is frozen, it remains creamy, soft and lighter.
Where did it originate?
Lo Zuccotto was considered the first semifreddo cake of Florentine origin. It was invented at the Medici court in the 16th century by the well-known architect (he was also a chemist, engineer and talented handyman) Bernardo Buontalenti he is also considered the inventor of artisanal gelato as we know it today.
More Delicious fresh Strawberry Recipes
- Strawberries and Cream Cupcakes
- Homemade Strawberry Liqueur Two Ways
- Easy Fresh Strawberry Mousse
- Easy Strawberry Cookies
- Strawberry Bavarese Dessert
So when you are looking for something a little different from Ice Cream and you have all those beautiful sweet Strawberries hanging around, give this Creamy Strawberry Semifreddo a try and let me know what you think. Enjoy!
Creamy Strawberry Semifreddo
Ingredients
SEMIFREDDO
- 1½ cups cream whole/whipping or heavy (at least 30% fat)
- ½ cup greek yogurt (whole)
- ½ teaspoon vanilla
STRAWBERRY SAUCE #1
- ⅓ cup sugar*
- 10½ ounces fresh strawberries chopped
- 1 teaspoon lemon juice
* If the strawberries are not very sweet then add 1-2 tablespoons extra.
STRAWBERRY SAUCE #2 TOPPING
- 7 ounces fresh strawberries chopped
- 2-3 tablespoons powdered/icing sugar
- 1 teaspoon lemon juice
Instructions
- Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**
STRAWBERRY SAUCE #1
- In a small pot add the strawberries, sugar and lemon juice bring to a boil, squishing with a potato masher, cook 3-5 minutes stirring constantly, remove to a clean bowl and let cool, then refrigerate until cold (I placed mine in the freezer for 10-15 minutes).
SEMIFREDDO
- Meanwhile in a medium bowl whip the cream until stiff, fold in the yogurt and vanilla then gently fold in the cold strawberry sauce. Pour into the prepared loaf pan, cover with plastic wrap and let freeze at least 4-5 hours.
STRAWBERRY SAUCE #2 TOPPING
- In a blender add the cut up strawberries, lemon juice and sugar, blend until smooth. Pour into a small pot add sugar and cook on low for approximately 5 minutes or until thickened. Let cool and serve if desired over the semifreddo. Enjoy!
- ** If using a silicone loaf pan place it in a larger firmer pan, silicone doesn’t hold together very well. Great for peeling out the dessert though.
Notes
How to serve a semifreddo
Leave the semifreddo in the freezer for 4-5 hours to firm up, but be sure to remove it from the freezer at least 20 minutes before serving.How to store it
It should be stored well covered in the freezer, it will keep for 1-2 weeks.Nutrition
Updated from April 22, 2016.
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Definitely will try this recipe but can I make individual cups rather than in a pan
Hi Regina, yes that would work. I hope you enjoy it. Take care!