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.
