Strawberry Semifreddo

Not quite an ice cream, but just as sweet and decadent, this no-churn, custard-free frozen dessert is guaranteed to impress your guests, or anyone lucky enough to devour it. Using the season's best berries, this fruit-infused semifreddo requires just a bit of hands-on time, then lingers in the freezer for a few hours, leaving you with plenty of time to prep for your guests.

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

  • 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.
  • 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.
  • 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.
  • Semifreddo can be stored in the freezer for up to three days.
  • Scoop into bowls and serve with crisp cookies (shortbread are nice) or serve on ice cream cones.


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