Some semifreddo recipes use eggs to create a fluffy, frozen mousse-like texture. Instead, this version comes together more like a no-churn ice cream, with yogurt or labneh serving as a tangy base. Folding in whipped cream keeps the mixture light and easy to scoop.
The combination of sweet-tart raspberries and earthy-floral cardamom is inspired by a favorite jam of mine. Together they cook down into a bright pink mixture that ribbons through the creamy semifreddo. Swap the fruit and spice with our other combinations: Plum–Black Pepper Yogurt Semifreddo and Mango-Sumac Yogurt Semifreddo. —Kendra Vaculin
What you’ll need
Loaf Pan
$19 At Amazon
Ice Cream Scoop
$15 At Amazon
Electric Mixer
$40 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
1
⅓
1
1
1
½
½
1
2
Need to make a substitution?
Preparation
Step 1
Cook 1 lb. fresh raspberries (about 2⅔ cups), ⅓ cup (67 g) granulated sugar, 1 Tbsp. fresh lemon juice, and a pinch of kosher salt in a medium saucepan over medium heat, stirring often and smashing fruit with a wooden spoon, until thick and jammy, 15–18 minutes. Stir in 1 tsp. ground cardamom. Let raspberry mixture cool.
Step 2
Whisk 1 cup sweetened condensed milk, ½ cup plain whole-milk Greek yogurt or labneh, ½ tsp. vanilla extract, and a big pinch of salt in a medium bowl to combine, then stir in 1 oz. bittersweet chocolate, finely chopped.
Step 3
Using an electric mixer on medium-high, beat 2 cups heavy cream in a medium bowl until stiff peaks form. Transfer 1 cup whipped cream to bowl with yogurt mixture and gently fold to combine. Scrape yogurt mixture into bowl with remaining whipped cream and gently fold to combine (be careful; you don’t want to deflate the cream).
Step 4
Transfer a third of cream mixture to a 9x5" loaf pan and spread into an even layer. Top with a third of raspberry mixture and swirl to create ribbons and pockets throughout cream mixture. Repeat process of layering and swirling 2 more times, dividing remaining cream mixture and raspberry mixture evenly between layers. Smooth surface and cover tightly with plastic wrap. Freeze until solid, at least 8 hours.
Step 5
Let semifreddo sit at room temperature 10 minutes before scooping into bowls.
Do ahead: Semifreddo can be made 5 days ahead. Keep frozen.