For a more intense strawberry flavor, consider roasting the strawberries before pureeing. Toss the hulled berries with a tablespoon of sugar and roast at 375°F (190°C) for 15-20 minutes, or until softened and slightly caramelized. Let cool before proceeding with the recipe. Feel free to experiment with different types of cookies for the crumb base. Graham crackers, almond biscotti, or even crushed pretzels can add unique flavor and texture. If you don't have ramekins, you can use a loaf pan or any other freezer-safe container. Just be sure to line it with plastic wrap for easy removal. The semifreddo can be made ahead of time and stored in the freezer for up to a week. Just be sure to wrap it tightly to prevent freezer burn.
Stan Lebsack
Jun 23, 2025This recipe is so easy and delicious! My family loved it.
Horace Prohaska
Jun 19, 2025A great make-ahead dessert for parties.
Birdie Romaguera
May 18, 2025I found that 1 hour and 30 minutes was not enough for them to freeze and had to wait longer!
Ryley Ondricka
Mar 31, 2025I used gluten-free cookies and it worked perfectly!
Patricia Jerde
Feb 28, 2025So refreshing and light, perfect for summer.
Marcella Kerluke
Feb 24, 2025The balsamic vinegar adds a unique and wonderful flavor.
Emanuel Dare
Feb 20, 2025My kids thought this was better than store-bought ice cream!