Earthy Feast turned two(!!) – like last month (I’m pretty bad at remembering birthdays, oopsy!) and my sister graduated from pharmacy school (yay, little sis! I love you!) so we took an impromptu trip down to Charleston, SC to celebrate. By celebrate I mean just have a lazy laid-back time, no agenda or plans except maybe make this semifreddo I drooled over while flipping through the Bon Appétit mag on the drive down. We sat on the beach as the sun went down, munched on chips & salsa and sipped wine from red solo cups.

The chips & salsa resulted in a taco craving so we headed here for tacos, margaritas + even more chips & dip. The next day we strolled around my sisters neighborhood and had the best iced coffee at Sugar Bakeshop with a side of the cutest, most delicious almond apricot cupcakes. For lunch we went here for scrumptious sandwich situations, then late night beers at the neighborhood bar. I raced my sister to the freezer for the last bit of semifreddo at 2am that night. We both agreed it reminded us more of some strawberry cheesecake thing than when we ate it earlier that day. That said, if you don’t have black sesame seeds maybe consider some crushed graham crackers or honey-toasted almonds. Heck, or just skip the toppings altogether and eat it straight up, this stuff is sooo good.

Ingredients for the Strawberry Semifreddo

  • 1 pound strawberries, quartered
  • ⅓ cup sugar
  • 1 tablespoon white wine vinegar
  • 2 cups heavy cream
  • ⅔ cup sweetened condensed milk
  • ½ cup plain whole-milk Greek yogurt
  • pinch of salt

3 tablespoons black sesame seeds for topping – or any topping you wish!


Cook strawberries and sugar over medium heat for about 10 to 15 minutes or until strawberries break down and a thick and chunky jam begins forming. Stir in vinegar. Let cool completely. Whip cream and salt until cream holds a medium-stiff peak.

Whisk in sweetened condensed milk and yogurt until blended. Carefully swirl in the strawberry jam, creating streaks for a marbled effect. Transfer to a loaf pan of a freezer-proof glass container.

I used mini loaf pans for faster freezing (#impatient). Freeze until firm, 2 to 4 hours. Toast the sesame seeds (if using) on medium heat until toasty and fragrant 2 to 3 minutes. Garnish semifreddo with toasted sesame seeds or your favorite topping.

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