Strawberry Semifreddo

SavvyMom June 30, 2016
Strawberry Semifreddo

Serves 4–6

You’ll Need

  • 1 lb strawberries, hulled and chopped
  • Zest and juice of 1 small orange
  • 3 Tbsp granulated or cane sugar
  • 2 cups whipping cream
  • Pinch of salt
  • 1 can (300 mL) sweetened condensed milk (not evaporated milk)
  • 1 tsp pure vanilla extract

Prep and Cook

  • 1
    Cook the strawberries, orange zest and juice, and sugar in a medium pot over medium heat, stirring occasionally, until the strawberries have broken down and turned into a thick jam-like consistency, about 10–15 minutes. Remove from heat, set aside and cool.
  • 2
    Meanwhile, whip the cream and salt until stiff peaks form. Gently fold in the sweetened condensed cream and vanilla until blended. Stir in half the strawberry mixture until well combined, then add in the remainder of the berries, stirring just enough to create a marbled effect in the cream.
  • 3
    Spoon the cream mixture into a 9” x 5” (or similar size) loaf pan. Cover with plastic wrap, pressing it on top of the cream, and freeze until firm, approximately 4-6 hours.
  • 4
    Semifreddo can be stored in the freezer for up to three days.
  • 5
    Scoop into bowls and serve with crisp cookies (shortbread are nice) or serve on ice cream cones.

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