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+ servings

Blueberry Semifreddo


  • 3 large eggs
  • 2 large egg yolks
  • ¾ cup granulated sugar
  • 1 teaspoon almond extract
  • 2 cups heavy whipping cream

For the blueberry puree:

  • 2 cups blueberries
  • 2 tablespoons powdered sugar


  • To make the blueberry puree, combine the blueberries and powdered sugar in a food processor and pulse until smooth. Taste and adjust sugar if necessary. Strain with a mesh strainer and set aside.
  • Place the eggs, egg yolk, almond extract and sugar in a heat proof bowl set over a pan of barely simmering water. Using a hand held mixer, beat the mixture for 6-8 minutes until it it pale and thickened. Remove from heat and beat for an additional 6-8 minutes until cool.
  • In a separate bowl, beat the whipping cream until thick. Gently fold into the egg mixture until smooth. Pour into a 3 quart capacity dish. Spoon the blueberry puree over the top and use a spatula to gently fold it into the cream.
  • Place in the freezer and freeze for 6 hours or overnight.


Calories: 346kcal, Carbohydrates: 28g, Protein: 4g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 192mg, Sodium: 49mg, Potassium: 101mg, Fiber: 1g, Sugar: 25g, Vitamin A: 1049IU, Vitamin C: 4mg, Calcium: 56mg, Iron: 1mg
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