Blueberry, Cardamom and Lime Semifreddo
By OcadoLife
Published on 20 June 2025
For a deliciously effortless dessert that’s ideal if you’re hosting, food stylist and cookbook author Benjamina Ebuehi’s Blueberry, Cardamom and Lime Semifreddo has you covered. The fridge and freezer do most of the work here, with no churning required. Just allow at least 8 hrs for chilling and freezing, and remember to remove the semifreddo 10-15 mins before serving for melt-in-the-mouth perfection. For a lickable spin, use the mixture to make ice lollies (there’s enough for around 8 moulds): simply layer up the custard and blueberry mix, ripple slightly and freeze.Time and servings
25 minsTotal time
8Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 500ml semi-skimmed milk
- 250ml double cream
- 60g custard powder
- 135g caster sugar
- 1 tsp ground cardamom
- 270g fresh or frozen blueberries
- 1 lime, zested and juiced
Method
Step 1
In a measuring jug, combine the milk and 100ml of the cream.Step 2
Put the custard powder and 75g sugar in a pan, add a splash of the milk mixture; stir to a smooth paste. Add the cardamom and the rest of the milk. Warm over a medium-low heat, stirring frequently, until thickened. Pour into a heatproof bowl, then cover the surface with cling film to stop a skin forming and chill for at least 1-2 hrs.Step 3
Heat the blueberries in a pan with the remaining 60g sugar, the lime zest and juice. Bring to the boil; simmer for 5 mins or until soft and syrupy. Set aside to cool completely. 4. Whisk the chilled custard to remove any lumps. Whip the remaining 150ml cream to soft peaks, then fold it into the custard.Step 4
Line a 450g (1lb) loaf tin with cling film, leaving a 5 cm overhang. Set aside a third of the blueberries for the topping. Pour half the custard into the tin, then the blueberries, followed by the remaining custard; swirl with a skewer to give a subtle ripple effect. Fold up the cling film to cover; freeze for at least 6 hrs.Step 5
Remove from the freezer 10-15 mins before serving, then turn out onto a plate. Top with the reserved blueberries. Slice to serve.