Blueberry Semifreddo
When the summer heat peaks and turning on the oven feels like a personal offense, semifreddo comes to the rescue. Italian for “half cold,” semifreddo is a classic, no-bake dessert that lands somewhere between ice cream and mousse. Its silky texture and softly frozen form make it a refreshing change from heavier frozen desserts—lighter than gelato, but just as indulgent.
Semifreddo’s Origin
Semifreddo hails from Italy, where it’s been gracing dessert tables since at least the 19th century. Traditionally made by folding whipped cream into a custard base and then freezing it, semifreddo offers the richness of a frozen custard without the need for an ice cream maker. Its elegance is made easy, and with a few seasonal ingredients, it can easily be transformed to suit any occasion.
This blueberry version is a dreamy showcase of summer fruit. Imagine a creamy, custard-like base with notes of vanilla and lemon, rippled with a fresh blueberry sauce that carries just the faintest whisper of cinnamon. The result is balanced and bright: sweet, tangy, and warm all at once. The blueberries bring a pop of color and natural sweetness, while the lemon zest keeps it vibrant and not too heavy.
What makes semifreddo especially appealing is its adaptability. Swap out blueberries for raspberries, mango, or even a swirl of espresso and chocolate—whatever flavor profile suits your mood. It’s a make-ahead marvel, too, meaning it’s perfect for dinner parties, lazy weekends, or holiday celebrations when you’d rather be outside than stuck in the kitchen. Light, fresh, and cool to the core, blueberry semifreddo proves that a dessert doesn’t have to be complicated to be luxurious. It’s summer on a spoon—one chilled, velvety bite at a time.
Blueberry Semifreddo
Ingredients:
For the Blueberry Sauce:
- 3 cups blueberries, plus additional, for serving
- 1/4 cup water
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 cups heavy cream
For the Custard:
- 3/4 cup sugar
- 1/4 cup water
- 4 large eggs
Directions:
- Line a standard 5x9-inch loaf pan with plastic wrap that covers the bottom and sides and overhangs with enough plastic to completely cover the semifreddo on the top.
- For the Blueberry Sauce: Place the 3 cups of blueberries, water, sugar, lemon zest, and juice in a small saucepan. Place over medium heat and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until the mixture is slightly thickened, about 15 to 20 minutes. Remove from the heat and stir in the vanilla and cinnamon. Set aside.
- In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a whisk attachment, add the heavy cream and beat on high until soft peaks form. Place the whipped cream in a bowl and refrigerate until needed.
- For the Custard: In a small saucepan, add the sugar and water. Place over medium heat and bring to a simmer, stirring occasionally, until the sugar is completely dissolved, about 2-3 minutes.
- Clean the kitchen mixer bowl and add the eggs. Using a whisk attachment, beat the eggs on medium until foamy, about 1 minute. With the mixer running, slowly add the sugar syrup to the eggs in a thin, steady stream. Continue beating until the mixture is light, fluffy, and feels cool to the touch for 8-10 minutes.
- Using a rubber tip spatula, gently fold the chilled whipped cream into the cooled whipped egg mixture.
- Assembling the Semifreddo: Place the blueberry sauce and your prepared pan near your workstation. Before beginning, reserve about 1/2 a cup of the blueberry mixture for serving.
- To the prepared pan, add about 1/3 of the whipped cream-custard mixture to the pan. Gently tap the pan on the work surface to remove any air pockets. Add about 1/3 of the remaining blueberry mixture over the custard and gently swirl it into the custard using a knife tip.
- Add another 1/3 of the whipped cream-custard mixture, followed by the blueberry sauce, and swirl again. Finish with the final round of the whipped cream-custard and blueberry sauce. Give the pan a final tap on the counter. Fold the plastic overhang tightly over the top of the pan to cover. Place in the freezer and freeze until firm, at least 8 hours, or overnight.
- To Serve: Remove the semifreddo from the freezer and allow it to sit at room temperature for a few minutes. Uncover and hold the pan in one hand, flip the pan onto a serving platter. Remove the plastic wrap. Top with the reserved blueberry sauce and a few fresh blueberries, slice and serve right away.
