Semifreddo is an Italian frozen dessert that is super easy to put together. This basic strawberry semifreddo recipe doesn’t require any cooking. If you have a blender or food processor, you can make this recipe. Or, you can use even less equipment and go for a more rustic texture by mashing the strawberries with a fork to keep some chunks of berries in the finished product.
Allowing the berries to sit with the sugar for three or four minutes is very helpful for the finished product. The ingredients will meld together and the sugar won’t be quite as grainy if you give it just a little bit of time.
- 1 lb strawberries
- 2 Tbsp light corn syrup
- 2 Tbsp granulated sugar
- 2 Tbsp lemon juice
- 2 cup heavy cream
- Remove the hulls from the strawberries.
- Puree the berries, corn syrup, sugar, and lemon juice in a blender or food processor until all the berries have broken up.
- Set the berry mixture to the side for a few minutes.
- Whip the cream until it forms stiff peaks.
- Gently fold the cream and strawberries together until they are well incorporated.
- Line a loaf pan with plastic wrap, fill with the semifreddo mixture and freeze until it is completely solid.
- Slice and serve with fresh berries or strawberry sauce.
- This recipe is easy to cut in half if you don’t need to make as much. Use the extra berries for another recipe, like strawberry sauce, or freeze them for a later time.
- Instead of making one large serving, try using individual cups to portion out the dessert. Get creative and serve your semifreddo in ramekins, martini glasses or teacups. Just add a dollop of whipped cream to the top before serving. You can even use miniature springform pans to make beautiful semifreddo rounds that are easy to serve.
- Letting the semifreddo sit at room temperature for five minutes will let it soften just a little and make it easier to serve and eat, especially if you have made it in individual glasses.