Strawberries & Cream Semifreddo Is The No-Bake, 6-Ingredient Dessert You Need To Know

Have you ever found yourself craving ice cream, but you either don’t have an ice cream machine or, ugh, forgot to put the insert into the freezer ahead of time (been there!)? You could just make a no-churn ice cream, like our Dunkaroos no-churn ice cream or our cookie butter no-churn ice cream, but if you want something a little more showstopping, let me introduce you to my favorite frozen treat: semifreddo! This no-bake, frozen stunner is like the creamiest ice cream you’ve ever had, in a unique decorate-able, sliceable package that’s perfect for sharing. Think ice cream cake, without all that assembly, or icebox cake, but elevated.

It’s also super-customizable! This strawberries & cream version is one of my go-tos because it’s light, sweet, refreshing, and incredible for summer, but the fun doesn’t stop there—make this as is, or add in other toppings, mix-ins, or decorations. No matter what, it’s sure to impress.

Yields: 8-10 servings

Prep Time: 15 mins

Total Time: 7 hours 30 mins

Ingredients

Strawberry Sauce

• 16 oz.

  fresh strawberries, hulled, quartered

• 1/2 c.

  (100 g.) granulated sugar

• 1 tbsp.

  fresh lemon juice

Semifreddo

• heavy cream

• 4

  large eggs

• 1 c.

  (200 g.) granulated sugar

Directions

Strawberry Sauce

1. In a medium pot over medium heat, cook strawberries, sugar, and lemon juice, smashing with a wooden spoon, until strawberries are broken down, 8 to 10 minutes. Transfer to a medium bowl. Let cool to room temperature, then refrigerate until ready to use.

2. Make Ahead: Strawberry sauce can be made up to 3 days ahead. Keep refrigerated.

Semifreddo & Assembly

1. In the large bowl of a stand mixer fitted with the whisk attachment, beat cream on medium speed until stiff peaks form. Transfer to a medium bowl and refrigerate until ready to use.

2. Into a medium pot, pour enough water to come about one-third up the sides and bring to a simmer over medium-low heat. In a medium heatproof bowl, combine eggs and sugar. Place bowl over pot, making sure water doesn’t touch bowl. Cook, whisk constantly, until smooth and an instant-read thermometer registers 165°, about 5 minutes. Transfer mixture to bowl of stand mixer.

3. Beat on medium speed with whisk attachment until lightened in color and holds its shape for a few seconds before melting into itself, and sides of bowl are no longer warm to the touch, 5 to 10 minutes. Reserve 1/4 cup strawberry sauce for topping; refrigerate until ready to use. Gently fold remaining strawberry sauce into reserved whipped cream.

4. Reserve 1/4 cup strawberry sauce for topping; refrigerate until ready to use. Gently fold remaining strawberry sauce into reserved whipped cream.

5. Add about one-quarter of whipped cream mixture to egg mixture and gently fold to combine. Fold in remaining whipped cream until just combined.

6. Line a 9" x 5" loaf pan with plastic wrap, leaving a large overhang on all sides. Pour mixture into prepared pan and smooth top. Fold plastic wrap overhang over to cover top completely. Freeze until solid, at least 6 hours or up to 1 week.

7. When ready to serve, unwrap top of semifreddo. Flip upside down onto a serving board and remove loaf pan and plastic wrap.

8. Top with reserved strawberry sauce and serve immediately.

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