Name: Creamy Strawberry Semifreddo
Prep time: 20 min
Cook time: 10 min
Total time: 270 min
Ingredients: 1 1/2 cups cream whole/whipping or heavy (at least 30% fat); 1/2 cup greek yogurt (whole); 1/2 teaspoon vanilla; 1/3 cup sugar*; 10 1/2 ounces fresh strawberries chopped; 1 teaspoon lemon juice; 7 ounces fresh strawberries chopped; 2-3 tablespoons powdered/icing sugar; 1 teaspoon lemon juice

Jump to Recipe

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.

Semifreddo on a white plate with strawberries.

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. 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

Pourring strawberry sauce on 2 slices of semifreddo.

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 3-5 minutes stirring constantly, remove to a clean bowl and let cool and then refrigerate until cold or freeze for about 10-15 minutes.

Cooking the strawberries in a small pot.

Meanwhile in a medium bowl whip the cream until stiff, fold in the yogurt and vanilla.

Whipping the cream in a bowl & adding the yogurt.

Then gently fold in cold strawberry sauce. Pour into loaf pan, cover with plastic wrap and let freeze at least 4-5 hours.

Adding the strawberry sauce to the yogurt mix and placing in a loaf pan.

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.

Blending the strawberries and cooking in a small pot.

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.

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.

More Delicious fresh Strawberry Recipes

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

Rosemary Molloy

A fast and easy no-bake dessert, Creamy Strawberry Semifreddo. Made with greek yogurt, cream and strawberries. A Perfect summertime recipe.

4.79 from 38 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 10 mins

Chilling Time 4 hrs

Total Time 4 hrs 30 mins

Course Dessert

Cuisine Italian

Servings servings

Calories 293 kcal

Ingredients

SEMIFREDDO

1 1/2 cups cream whole/whipping or heavy (at least 30% fat)
1/2 cup greek yogurt (whole)
1/2 teaspoon vanilla

STRAWBERRY SAUCE #1

1/3 cup sugar*
10 1/2 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 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

The semifreddo should be stored well covered in the freezer, it will keep for 1-2 weeks.

Nutrition

Calories: 293kcalCarbohydrates: 21gProtein: 3gFat: 22gSaturated Fat: 13gCholesterol: 82mgSodium: 29mgPotassium: 194mgFiber: 1gSugar: 17gVitamin A: 875IUVitamin C: 49.6mgCalcium: 70mgIron: 0.3mg

Keyword Frozen strawberry dessert, Homemade Summer Frozen Dessert, semifreddo, strawberry semifreddo

Tried this recipe?Let us know how it was!

Updated from April 22, 2016.

Creamy Strawberry Semifreddo