Strawberry Semifreddo

So quintessential Strawberries & Cream.

Semifreddo is a smooth, custard-like frozen treat that doesn’t require a ice cream maker.


  • 2 cups strawberries, washed & hulled
  • 1 tbsp. orange juice or Cointreau
  • 2 tbsp. sugar
  • 2 eggs, room temp
  • ½ cup milk
  • 1 tsp. vanilla
  • 1 cup heavy cream, chilled
  • 1/3 cup whipped cream cheese


  1. Line a 9×5 inch loaf pan with cling wrap using 2 layers & leaving extra overhang to wrap the semifreddo.
  2. Puree strawberries, OJ or Cointreau & 1 tbsp. sugar in a blender & chill.
  3. Fill bottom of double-boiler with water & bring to a simmer
  4. In the top pan, beat the eggs with the 1 cup sugar, milk & vanilla.
  5. Place top pan over simmering water, whisking constantly until mixture thickens & coats back of a spoon.
  6. Remove from heat & chill in frig about 1 hour.
  7. When egg mixture is cool, whisk in cream cheese and all but ¼ of puree.
  8. In another bowl, whip the cream until stiff peaks form, adding 1 tbsp. sugar.
  9. With a rubber spatula, fold whipped cream into the puree until smooth.
  10. Pour mixture into lined loaf pan, spreading to level out.
  11. Fold cling wrap over top to cover, freeze for at least 4 hours.
  12. Un-mold from the loaf pan by tugging on the cling wrap and inverting pan onto a plate.
  13. Unwrap and slice just like bread, about 1” thick.
  14. Add a little sugar to the reserved puree & add a dollup to the semifreddo, although we prefer it plain.

**Don’t have a double-boiler? Just use 2 different size saucepans. Nestle the smaller into the larger. Add enough water to larger pan so small pan floats a little & you have made a double-boiler.

Serves: 8-10 slices

Credit: Camille Van Sant