Lemon Blueberry Semifreddo

Lemon Blueberry Semifreddo
Makes 10
Prep 10 m
Freeze 4 m
Stand 15 m
Freeze or overnight



  1. 1 of 4 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. 2 of 4 In large bowl, beat cream and honey to stiff peaks, about 3 minutes.
  3. 3 of 4 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. 4 of 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 Information for Lemon Blueberry Semifreddo
Servings Per Recipe: 10
Per Serving: 3 g pro., 23 g carb., 0 g fiber, 16 g Fat, total, 58 mg chol., 66 mg sodium, 283 kcal cal., 9 g sat. fat