Everyday Cooking Special Collections Chef John Desserts Chef John's Strawberry Semifreddo 4.6 (9) 7 Reviews 5 Photos My lighter, no-cook adaptation of semifreddo skips the traditional egg custard and cuts down on fat, sugar, and time. It just so happens to be lighter, with a cleaner, more distinct berry flavor and a texture that's less creamy than classic semifreddo, falling somewhere between strawberry ice cream and a strawberry ice pop. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on March 25, 2024 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 20 mins Additional Time: 3 hrs 40 mins Total Time: 4 hrs Servings: 10 Yield: 10 5 1/2-ounce ramekins Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 pound fresh strawberries ½ cup white sugar ¾ cup full-fat Greek yogurt lemon, zested 2 teaspoons fresh lemon juice ⅛ teaspoon vanilla extract 1 teaspoon aged balsamic vinegar (Optional) 1 pinch salt 1 ¾ cups cold heavy cream For the Crust: 6 shortbread cookies 3 tablespoons melted butter For the Garnish: 1 ½ cups diced fresh strawberries 2 tablespoons white sugar, or more to taste Directions Line 10 ramekins with plastic wrap and place them onto a baking sheet. Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth. Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours. Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well. Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours. Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour. Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving. Chef's Notes: Use any kind of cookies crumbs you prefer or none at all. If you have ice pop molds, this mixture would be perfect frozen on a stick. I Made It Print Nutrition Facts (per serving) 289 Calories 22g Fat 23g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 289 % Daily Value * Total Fat 22g 28% Saturated Fat 13g 64% Cholesterol 71mg 24% Sodium 88mg 4% Total Carbohydrate 23g 8% Dietary Fiber 2g 5% Total Sugars 17g Protein 3g 5% Vitamin C 42mg 46% Calcium 42mg 3% Iron 0mg 2% Potassium 145mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.