Cool Off With a Lemon Blueberry Semifreddo
Looking for a no-bake dessert perfect for hot weather? Try a semifreddo. It’s creamy, refreshingly cold, and bursting with fresh berries.
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This elegant lemon blueberry semifreddo comes together quickly, then freezes overnight to create a cool and refreshing dessert studded with blueberries.
This recipe originally appeared on my blog where it received rave reviews. It’s now available on Substack for supporting members. Here’s what one reader had to say about this recipe:
Record high temperatures are heading our way this week, and if you ask me, that calls for refreshing treats that require minimal effort. I know working in the kitchen when it’s 100F+ is nothing if you live somewhere like Arizona, but for us folks in the Northeast? We are not built with that kind of hot-weather fortitude.
To cope, I’m all about things I can make without turning on the oven. And in the dessert department, that’s where homemade ice creams or semifreddos like the one you see here come in.
“Semifreddo” is Italian for “half-frozen,” which happens to describe this dessert perfectly. It’s a (half) frozen dessert with a silky, mousse-like texture. Although the end result looks fancy, the process is actually quite simple. All you have to do is whip some heavy cream, briefly cook an egg mixture, then mix everything together and freeze. The end result is a beautiful dessert that’s cool and gorgeously colorful. On a scorching day there’s nothing like a slice of creamy semifreddo to take the edge off. It’s the epitome of effortless luxury.
Ingredient Notes
You’ll need eggs, plus some heavy cream, and a few other basic ingredients to make a semifreddo from scratch. Here are my notes on some of the ingredients. Scroll down to the recipe for a full list of ingredients, step-by-step photos, and a printable recipe card.
Heavy whipping cream – Chilled in the fridge right up until you’re ready to use it. Cold is key!
Egg yolks – This semifreddo recipe calls for 7 large eggs. You’ll only need the yolks, so I usually hang onto the whites to make them into an egg white omelet. Or, I’ll use them for a meringue base in desserts like a strawberry-blueberry mostachon (recipe for that one coming soon).
Lemon juice and zest – Be sure to use freshly squeezed lemon juice and zest. Bottled juice just doesn’t come close in terms of flavor.
Blueberries – Fresh blueberries are best for this dessert.
Want to use different kinds of berries?
You can also use fresh raspberries or blackberries. Sliced strawberries will also work, but only if you allow the excess liquid to drain in a colander and then pat the slices dry before adding them to your semifreddo.
Instead of the blueberry sauce, you could also use strawberry sauce for serving.
How Do You Serve Semifreddo?
Unlike ice cream, which is scooped, semifreddo is sliced. You’ll invert it onto a platter, then use a sharp knife to cut off slices. Semifreddo should be served slightly softened but still cold. Remove it from the freezer 5-10 minutes before serving to achieve the ideal texture.
In addition to the blueberry sauce or strawberry sauce, you can also serve your semifreddo with whipped cream on top.
Some Tips
Properly Whip the Cream: Whip the cream to soft peaks, not stiff peaks. This ensures that the semifreddo will have a smooth texture. Over-whipping can cause the semifreddo to become grainy.
Fold Gently: When combining the whipped cream and egg mixture, fold them together gently. Use a spatula to fold, rather than stirring with a spoon.
What does it mean to “fold” ingredients together?
One of the most common questions with this recipe is about folding the ingredients together. What does that mean exactly? Many people wonder. That’s why this bit from Schitt’s Creek, where Moira and David are making dinner together, is so on point:
Here is how to fold ingredients together:
Use a Spatula: Use a large silicone or rubber spatula, as it’s flexible and helps to gently combine the ingredients without deflating the mixture.
Cut: With the spatula, cut down through the center of the mixture to the bottom of the bowl.
Turn and Lift: Turn the spatula sideways and gently lift the mixture from the bottom, folding it over the top.
Rotate the Bowl: Rotate the bowl slightly (about a quarter turn) with each fold to ensure even mixing.
Repeat Gently: Continue to cut, turn, and lift while rotating the bowl until the whipped cream is fully incorporated. The goal is to combine the two mixtures without deflating the whipped cream, so be gentle and patient.
How to Store
Semifreddo is best enjoyed within one week. So, in case you needed an excuse to finish a semifreddo in a matter of days, there you have it!
To help prevent freezer burn, I like to cover my semifreddo first with a layer of parchment paper, then wrap it tightly in plastic wrap.
Enjoy friends!
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