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Chef John's Strawberry Semifreddo

Rated as 4.71 out of 5 Stars

"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."
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4 h servings 289
Original recipe yields 10 servings (10 5 1/2-ounce ramekins)


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  1. Line 10 ramekins with plastic wrap and place them onto a baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
  7. 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

Per Serving: 289 calories; 21.7 22.9 2.6 71 88 Full nutrition

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Read all reviews 5
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My husband loves 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, yu...

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 rathe...

It was good but I have no desire to make it again.

Made to top off Fajita Night; it was a perfect light and sweet ending to a wonderful evening.

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.