This Lemon Semifreddo is a dreamy, no-churn Italian dessert that’s light, creamy, and bursting with zesty lemon flavor. Translating to “half-cold” in Italian, semifreddo has the texture of a frozen mousse—silky smooth and melt-in-your-mouth delicious. Perfect for special occasions or as a refreshing summer treat, this recipe is simple yet elegant. Let’s get started!
Ingredients You’ll Need:
For the Semifreddo base:
- 2 cups (480ml) heavy whipping cream
- 1 cup (200g) granulated sugar , divided
- 1 cup (240g) plain Greek yogurt (full-fat recommended for extra creaminess)
- Zest and juice of 2 large lemons (about 1/4 cup juice)
Optional Garnish:
- Fresh berries (such as raspberries, blueberries, or strawberries)
- Lemon zest (for a pop of color and aroma)
- Mint leaves (for decoration)
Step-by-Step Instructions:
Step 1: Prepare Your Pan
- Line a loaf pan (approximately 9×5 inches) with plastic wrap, leaving some overhang on the sides for easy removal.
- Set aside while you prepare the semifreddo mixture.
Step 2: Whip the Cream
- In a large mixing bowl, whip the heavy cream with 1/2 cup of the sugar using a hand mixer or stand mixer. Whip until stiff peaks form. Be careful not to overwhip, as it can turn grainy.
- Transfer the whipped cream to another bowl and set aside.
Step 3: Make the Lemon Mixture
- In the same mixing bowl (no need to clean it), combine the Greek yogurt, lemon zest, lemon juice, and the remaining 1/2 cup of sugar . Whisk until smooth and fully combined. Taste and adjust sweetness if needed, depending on the tartness of your lemons.
Step 4: Fold It All Together
- Gently fold the whipped cream into the lemon-yogurt mixture in three additions. Use a spatula and fold carefully to maintain the airy texture. Stop folding as soon as the mixture is evenly combined—it should be light and fluffy.
Step 5: Freeze the Semifreddo
- Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
- Cover the pan tightly with plastic wrap or foil to prevent freezer burn.
- Freeze for at least 6–8 hours , or overnight, until firm.
Step 6: Unmold and Serve
- Once frozen, remove the semifreddo from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly.
- Use the plastic wrap overhang to lift the semifreddo out of the pan. Place it on a serving platter and peel off the plastic wrap.
- Slice into portions using a sharp knife dipped in hot water (wipe dry between cuts for clean slices).
- Garnish with fresh berries, a sprinkle of lemon zest, or mint leaves for an elegant touch.
Why You’ll Love This Recipe:
- No Ice Cream Maker Needed: Achieve a creamy, frozen dessert without any fancy equipment.
- Bright and Zesty: The lemon flavor is refreshing and perfect for warm weather or after-dinner indulgence.
- Make-Ahead Friendly: Prep it ahead of time and simply pull it out of the freezer when ready to serve.
Tips for Success:
- Use Fresh Lemons: Fresh lemon zest and juice make all the difference in flavor and aroma.
- Don’t Skip the Sugar Balance: Adjust the sugar based on how tart your lemons are and your personal preference.
- Freeze Properly: Ensure the semifreddo is fully frozen before slicing to avoid melting during serving.
Ways to Enjoy Your Lemon Semifreddo:
- For Dessert: Serve it as the grand finale at dinner parties or family gatherings.
- Summer Treat: Pair it with fresh fruit or a drizzle of berry coulis for a seasonal twist.
- Holiday Dessert: Add festive garnishes like pomegranate seeds or edible flowers for celebrations.
- Gift Idea: Wrap slices in parchment paper and tie with ribbon for a homemade gift that feels luxurious.
This Lemon Semifreddo is a true treasure—light, creamy, and bursting with citrusy sunshine. Whether you’re celebrating a special occasion or simply craving something sweet and refreshing, this dessert is sure to impress. So grab your ingredients, zest those lemons, and get ready to enjoy a slice of pure frozen bliss! 🍋
