My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop.

Chef John
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Crust:
For the Garnish:

Directions

Instructions Checklist
  • Line 10 ramekins with plastic wrap and place them onto a baking sheet.

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  • Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.

  • Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.

  • Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.

  • Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.

  • Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.

  • Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.

Chef's Notes:

Use any kind of cookies crumbs you prefer or none at all.

If you have ice pop molds, this mixture would be perfect frozen on a stick.

Nutrition Facts

289 calories; 21.7 g total fat; 71 mg cholesterol; 88 mg sodium. 22.9 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2018
My husband loves foodwishes.com and begged me to make this! It was easy, although I used the help of my kitchen aid to whip the cream... otherwise my arm would have fallen off. Light dessert, yummy! Read More
(3)

Most helpful critical review

Rating: 3 stars
05/18/2020
I thought it was too sweet the sugar isn’t necessary. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/27/2018
My husband loves foodwishes.com and begged me to make this! It was easy, although I used the help of my kitchen aid to whip the cream... otherwise my arm would have fallen off. Light dessert, yummy! Read More
(3)
Rating: 5 stars
05/27/2018
My husband loves foodwishes.com and begged me to make this! It was easy, although I used the help of my kitchen aid to whip the cream... otherwise my arm would have fallen off. Light dessert, yummy! Read More
(3)
Rating: 5 stars
05/17/2018
Delicious refreshing easy & no cooking involved! Made ahead keep in freezer & pull out as we want. Next time I may reduce the amount of lemon zest or juice as it seemed to overshadow rather than highlight full strawberry flavor. Thanks again Chef John! Read More
(2)
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Rating: 3 stars
05/18/2020
I thought it was too sweet the sugar isn’t necessary. Read More
Rating: 3 stars
08/09/2019
It was good but I have no desire to make it again. Read More
Rating: 5 stars
07/06/2019
Exactly like it says on the tin: clean strawberry flavour with a lovely texture. I added some lemon juice to the syrup to give it some tang. Read More
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Rating: 5 stars
07/07/2019
Made to top off Fajita Night; it was a perfect light and sweet ending to a wonderful evening. Read More