Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

20 mins
3 hrs 40 mins
4 hrs
10 5 1/2-ounce ramekins


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


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

  • 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; protein 2.6g; carbohydrates 22.9g; fat 21.7g; cholesterol 70.6mg; sodium 88.3mg. Full Nutrition