Blueberry Semifredo

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READY IN: 15mins
Recipe by dicentra

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Ingredients Nutrition


  1. In a medium saucepan, combine the blueberries, sugar and allspice, and simmer over moderate heat for 5 minutes or until lightly thickened. Cool to room temperature.
  2. Meanwhile, in a small saucepan, whisk the milk into the flour. Cook, stirring, for 5 minutes or until the mixture is lightly thickened.
  3. Cool to room temperature and then transfer to a food processor. Add the ricotta, sour cream, honey and vanilla, and process until smooth.
  4. Transfer to a bowl and fold in 2 cups of the blueberry sauce. (Refrigerate remaining sauce until serving time).
  5. Line a 9 by 5 inch loaf pan with plastic wrap, leaving a 2 inch overhang.
  6. Spoon the blueberry ricotta mixture into the pan, smoothing the top.
  7. Cover with plastic wrap and freeze for 4 hours.
  8. To serve, let stand for 30 minutes at room temperature, then Unmold onto a serving platter. Cut into slices and serve with the reserved sauce.

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