Honey-Sweetened Mixed Berry Semifreddo

A welcome treat on a hot day!
Course Dessert
Author Lindsey Proctor


  • 2 cups raw grass-fed cream or pasteurized organic , preferably raw
  • 1/2 teaspoon thyme leaves crushed between your fingers a bit to release flavor
  • 1-1/2 cups organic berries fresh or frozen*
  • 4 organic or pastured eggs room-temperature, separated
  • 1 teaspoon vanilla extract
  • 1/2 cup raw honey


  1. In a small saucepan, combine 1/2 cup of the cream with the crushed thyme leaves.
  2. Bring to simmer; simmer one minute.
  3. Cover and remove from heat and allow to infuse for 5 minutes.
  4. Using a fine mesh strainer or cheesecloth, strain cream into a small bowl.
  5. Place the small bowl of cream into a larger bowl filled with ice water and whisk until cream is chilled.
  6. Add the thyme-infused cream to the remaining 1-1/2 cups of cream and whip until medium peaks form.
  7. Transfer cream to a large mixing bowl and set aside.
  8. Whip the egg whites until medium peaks form, fold into whipped cream.
  9. Combine egg yolks, vanilla, and honey and beat until the yolks turn light and fluffy.
  10. In a blender or food processor, combine yolk mixture with berries and process until the berries are smooth, but not completely puréed.
  11. Fold this into the whipped cream and egg whites.
  12. Line a 9"x5" loaf pan with parchment paper, trying to get the paper as smooth as possible in along the inside edges of the pan.
  13. Pour mixture into pan, cover, and freeze until set, at least 4 hours.
  14. To serve, uncover, invert onto a platter, and remove the parchment paper.
  15. With a sharp, non-serrated knife, cut into slices about an inch thick.
  16. If desired, top with Triple Berry Sauce (recipe below).
  17. Enjoy!

Recipe Notes

*I used a frozen blend of blackberries, raspberries, and blueberries.


Because I don't have a good source of raw cream (goat's milk doesn't separate very well) I used organic, grass-fed pasteurized cream. Sadly, I couldn't find any that wasn't ultra heat-treated. I definitely recommend raw over pasteurized, and non-UHT over UHT!


If you need a dairy-free option, I would think that whipped coconut cream would make a good substitute, though I haven't tried it that way. If you do, let me know how it works!