Any berry creamy semifreddo ice cream

Put your favourite berries to good use creating this delicious semifreddo ice cream. Easy to make and perfect for cooling down on warm days, this sweet treat is a must-try for berry fans

By Sophie Gray
  • 20 mins preparation
  • 10 mins cooking
  • Serves 8
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  • 300 millilitre cream
  • 150 millilitre natural, unsweetened yoghurt
  • 1/4 cup caster sugar
  • 2 egg whites
Berry purée
  • 1 1/2 cup berries, fresh or frozen
  • 1/4 cup caster sugar
  • squeeze of lemon juice


  • 1
    Make the berry purée (see below), and set aside to cool.
  • 2
    Whip the cream to soft peaks. Fold the yoghurt into the whipped cream and add the caster sugar.
  • 3
    In a clean bowl, beat the egg whites to soft peaks, and fold into the yoghurt and cream mixture.
  • 4
    Stir ¼ cup of the berry purée through the cream mixture. Pour half the mixture into a loaf pan or icecream tub, drizzle with half the remaining purée, then swirl with the tip of a knife. Cover with remaining cream mixture and finish with a swirl of berry purée. Freeze.
Berry purée
  • 5
    Heat the berries, sugar and lemon juice until pulp-like with the juices released. Blend, then press the purée through a sieve to remove the seeds. Set aside to cool.


  • You can use berry yoghurt instead of natural (you may not need as much sugar; so taste and adjust as needed). Add extras like toasted nuts or white chocolate chunks. - Creamy semifreddo is great in cones or frozen in popsicle moulds. You can also serve it in bowls with fresh raspberries and a scattering of toasted almonds. PER SERVE Energy 177kcal, 742kj • Protein 3g • Total Fat 14g • Saturated Fat 9g • Carbohydrate 10g • Sugars 10g • Fibre 1g • Sodium 33mg