Lemon Blueberry Semifreddo

Lemon Blueberry Semifreddo
Servings: 10 Prep 10 mins Freeze 4 mins or overnight Stand 15 mins


  • 1 pint lemon ice cream (such as Haagen-Dazs)
  • 1 cup heavy cream
  • 1 tablespoon honey
  • 2 drops yellow food coloring (optional)
  • 1 package (6 ounces) fresh blueberries
  • 14 lemon or shortbread cookies, coarsely crushed

Make It

1. Soften ice cream on counter for 10 minutes. Meanwhile, coat a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Line pan with plastic wrap.

2. In large bowl, beat cream and honey to stiff peaks, about 3 minutes.

3. Beat ice cream mixture into whipped cream. Beat in food coloring, if using. Fold in berries and 2/3 cup of the crushed cookies.

4. Transfer ice cream mixture to pan. Tap gently on counter to release air bubbles. Press remaining cookie crumbs on top to adhere. Cover with plastic; freeze at least 4 hours or overnight. Use plastic to lift loaf from pan and invert on tray. After 15 minutes, slice and serve.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 283, Fat, total (g): 16, chol. (mg): 58, sat. fat (g): 9, carb. (g): 23, fiber (g): , pro. (g): 3, sodium (mg): 66, Percent Daily Values are based on a 2,000 calorie diet.