This creamy semifreddo features luscious whole milk ricotta , lightly sweetened whipped cream, and a ripple of tangy blueberry compote swirled throughout. The texture is soft yet firm—scoopable and sliceable. It’s the kind of dessert that feels fancy but is surprisingly simple to prepare.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsFor the Blueberry Compote
1 ½ cups fresh or frozen blueberries
3 tbsp granulated sugar
1 tsp lemon zest
1 tbsp lemon juice
Pinch of salt
For the Semifreddo Base
1 ½ cups whole milk ricotta, strained if watery
1 cup heavy cream, chilled
½ cup powdered sugar
1 tsp vanilla extract
Optional: 2 tbsp limoncello or St-Germain (for flavor and softness)
Make the Blueberry Compote
1
In a small saucepan, combine blueberries , sugar , lemon zest , lemon juice , and a pinch of salt .
Cook over medium heat for 5–7 minutes , stirring occasionally, until berries break down and mixture thickens slightly.
Let it cool completely. Refrigerate until ready to use.
Prepare the Ricotta Base
2
In a food processor or mixing bowl, blend or whip ricotta , powdered sugar , and vanilla until smooth and creamy.
Optional: Stir in limoncello or St-Germain for a lightly floral twist.
Whip the Cream
3
In a separate chilled bowl, whip the heavy cream to soft peaks using a hand mixer or whisk.
Gently fold the whipped cream into the ricotta mixture in three additions to keep it light and airy.
Assemble the Semifreddo
4
Line a loaf pan with plastic wrap or parchment , leaving overhang for easy removal.
Pour half of the semifreddo mixture into the pan.
Spoon half of the blueberry compote over the surface and swirl with a toothpick or knife.
Repeat with remaining semifreddo and compote. Swirl again lightly.
Freeze
Serve
6
Unmold by lifting from the pan using the overhang and slicing with a warm knife.
Serve slices garnished with fresh blueberries , a drizzle of leftover compote , or lemon zest .
Tips & Variations
7
Use strawberries , blackberries , or fig jam instead of blueberries.
Swap ricotta for mascarpone for a richer, more cheesecake-like flavor.
Add crushed amaretti cookies to the base or as a crunchy topping for texture.
Suggested Pairing
8 Pair with a glass of prosecco , lemon balm tea , or a muscat dessert wine .
Ingredients For the Blueberry Compote
1 ½ cups fresh or frozen blueberries
3 tbsp granulated sugar
1 tsp lemon zest
1 tbsp lemon juice
Pinch of salt
For the Semifreddo Base
1 ½ cups whole milk ricotta, strained if watery
1 cup heavy cream, chilled
½ cup powdered sugar
1 tsp vanilla extract
Optional: 2 tbsp limoncello or St-Germain (for flavor and softness)
Directions Make the Blueberry Compote
1
In a small saucepan, combine blueberries , sugar , lemon zest , lemon juice , and a pinch of salt .
Cook over medium heat for 5–7 minutes , stirring occasionally, until berries break down and mixture thickens slightly.
Let it cool completely. Refrigerate until ready to use.
Prepare the Ricotta Base
2
In a food processor or mixing bowl, blend or whip ricotta , powdered sugar , and vanilla until smooth and creamy.
Optional: Stir in limoncello or St-Germain for a lightly floral twist.
Whip the Cream
3
In a separate chilled bowl, whip the heavy cream to soft peaks using a hand mixer or whisk.
Gently fold the whipped cream into the ricotta mixture in three additions to keep it light and airy.
Assemble the Semifreddo
4
Line a loaf pan with plastic wrap or parchment , leaving overhang for easy removal.
Pour half of the semifreddo mixture into the pan.
Spoon half of the blueberry compote over the surface and swirl with a toothpick or knife.
Repeat with remaining semifreddo and compote. Swirl again lightly.
Freeze
Serve
6
Unmold by lifting from the pan using the overhang and slicing with a warm knife.
Serve slices garnished with fresh blueberries , a drizzle of leftover compote , or lemon zest .
Tips & Variations
7
Use strawberries , blackberries , or fig jam instead of blueberries.
Swap ricotta for mascarpone for a richer, more cheesecake-like flavor.
Add crushed amaretti cookies to the base or as a crunchy topping for texture.
Suggested Pairing
8 Pair with a glass of prosecco , lemon balm tea , or a muscat dessert wine .
Blueberry Ricotta Semifreddo
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