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Semifreddo with Honeyed Fresh Berries

Quentin Bacon
Prep time 20 mins

Makes 10 servings (serving size: 1 slice)

Prep: 20 minutes; Freeze: about 4 hours.   If you can't find Meyer lemons, regular lemons work just as well.


  • 3 cups vanilla light ice cream, softened
  • 1 tablespoon finely grated Meyer lemon zest
  • 1/3 cup fresh Meyer lemon juice
  • 1 (8-ounce) container frozen light whipped cream topping, thawed
  • 1/2 cup coarse amaretti cookie crumbs (about 24 cookies)
  • 2 cups fresh mixed berries
  • 2 tablespoons honey

Nutrition Information

  • calories 221
  • fat 7 g
  • satfat 4 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 42 g
  • fiber 1 g
  • cholesterol 35 mg
  • iron 0.0 mg
  • sodium 49 mg
  • calcium 79 mg

How to Make It

  1. Line an 8 1/2- x 4-inch loaf pan with plastic wrap, leaving plenty of extra wrap on the ends. Set aside.

  2. Stir together first 3 ingredients in a bowl. Gently fold in whipped cream topping until well-combined.

  3. Spread the mixture into a prepared pan. Sprinkle evenly with cookie crumbs; fold over plastic wrap to cover. Freeze mixture at least 4 hours or until firm.

  4. Toss berries with honey about 15 minutes before serving; let stand.

  5. Lift semifreddo from pan with plastic wrap, and transfer crumb side down to a cutting board. Use a serrated knife (dipped in hot water and wiped dry) to cut loaf into slices. Serve topped with the mixed berries.