The intense flavors of peak-season berries shine in this incredibly easy and impressive semifreddo. Unlike ice cream, which needs churning to achieve its consistency, this semifreddo is made with a base of airy whipped cream and Greek yogurt and chilled until just frozen, yielding a softer, creamier texture—somewhere between ice cream and sorbet. Totally genius.
Greek yogurt adds creaminess and body to the mixture, and yes, I use the whole milk version. After all, if you’re going to indulge, it might as well use the real thing. Greek yogurt has revolutionized my dessert repertoire—it’s an excellent substitute for eggs in cakes, tarts, and ice creams.
This is a basic recipe that you can adapt to other seasonal fruits as you like. I’ve made this with bananas, peaches, pineapple, plums—you get the idea!
Let it thaw for a few minutes before scooping it and serving. It’s very elegant when served with fresh fruit on the side and a delicate cookie to add some crunch.
- 3 cups mixed blueberries, raspberries, and strawberries (hulled)
- 1 cup heavy whipping cream
- 16 ounces whole-milk Greek-style yogurt
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
Puree the fruits in a blender and strain through a medium-size sieve to remove pits and seeds. It should yield about 1 1/4 cups of puree.
In a large bowl, whip the heavy cream until soft peaks form. Using a spatula, fold in the fruit puree, yogurt, sugar, and lemon juice and mix until it’s all an even color.
Transfer to a loaf pan (3 x 12 x 5.5) and freeze for at least 3 hours or overnight.
To serve, let thaw for about 15 minutes, then scoop onto a decorative plate. Garnish with fresh berries.
