Strawberry Chocolate Semifreddo

Recipe by Megan Horsley



Cook Time


Prep Time



Serves 08

This Strawberry Chocolate Semifreddo is reminiscent of an ice cream cake, minus all the dairy. You’ll love how decadent and impressive this semifreddo appears and that it is a healthier dessert option. Oh yes, avocado is the secret ultra-nutritious ingredient that creates this dessert's creaminess!


  1. 1

    Add two strips of parchment paper or cling wrap to a bread pan so the semifredo will be easy to remove when frozen.

  2. 2

    Add the avocado, coconut cream, ¾ cup maple syrup, cacao powder and sea salt to a food processor and blend until smooth.

  3. 3

    Add half of the chocolate mixture to the bread pan, add ½ cup of strawberries, making sure they are sticking upright, and top with the remaining chocolate mixture. Spread the chocolate mixture evenly. Cover and freeze for at least four hours.

  4. 4

    Next, heat a saucepan on medium heat and add 1 cup of strawberries, lemon juice and remaining maple syrup (¼ cup). Heat for two to three minutes, until the strawberries have softened and the sauce appears sticky. Add everything to a blender and blend until smooth. Press the strawberry sauce through a sieve with a spatula and discard the seeds. Set the sauce aside.

  5. 5

    Remove the semifreddo 20 minutes before you are ready to serve it. Top with the strawberry sauce, remaining defrosted strawberries, cacao powder and slivered almonds. Slice and enjoy!

  6. 6

    Substitutions: No Strawberries: use any other frozen fruit.

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