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Elegant Peanut Butter-Banana Semifreddo: The Ultimate No-Churn Dessert

A perfect slice of Peanut Butter-Banana Semifreddo showing the creamy texture.

A rich and creamy no-churn frozen dessert, this semifreddo features a peanut and graham cracker crust as its base. The main body is a light, airy custard made from egg yolks, banana puree, and a hint of hazelnut liqueur, which is then folded with fresh whipped cream. Creamy peanut butter is swirled throughout before the dessert is frozen solid in a loaf pan.

Ingredients

Scale
  • For the Crust:
  • Nonstick cooking spray
  • 1/4 cup unsalted roasted peanuts
  • 5 graham cracker sheets, roughly broken
  • 4 tablespoons unsalted butter, melted
  • For the Ice Cream:
  • 8 large egg yolks
  • 3/4 cup sugar
  • 1 ripe banana, pureed
  • 2 tablespoons hazelnut liqueur
  • Pinch of salt
  • 1 cup heavy cream
  • 3/4 cup creamy peanut butter

Instructions

  1. Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray, line it with plastic wrap leaving a 2-inch overhang, and spray the plastic wrap as well.
  2. In a food processor, finely grind the peanuts and graham crackers. Add the melted butter and pulse until the mixture is combined.
  3. Press the crumb mixture firmly into the bottom of the prepared pan and refrigerate while you prepare the filling.
  4. Make the ice cream: Set up a double boiler by bringing 2 inches of water to a simmer in a saucepan. Prepare an ice bath in a large bowl.
  5. In a separate large metal bowl, whisk together the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur, and salt.
  6. Place the metal bowl over the simmering water (ensure the bottom of the bowl does not touch the water) and whisk constantly until the mixture thickens, about 8 to 10 minutes.
  7. Remove the bowl from the heat and place it in the ice water bath to cool, stirring occasionally.
  8. In a separate bowl, use a mixer to beat the heavy cream and the remaining 1/4 cup sugar until the cream just holds stiff peaks. Be careful not to overbeat.
  9. Gently fold the whipped cream into the cooled banana custard until just combined.
  10. Warm the peanut butter in a microwave-safe dish for about 20 seconds until softened. Let it cool slightly.
  11. Drop spoonfuls of the softened peanut butter into the banana cream mixture and gently fold a few times to create a swirled effect.
  12. Pour and spread the semifreddo mixture evenly over the chilled crust in the loaf pan.
  13. Cover the pan with plastic wrap and freeze until firm, for at least 9 hours.
  14. To serve, use the plastic wrap overhang to lift the semifreddo out of the pan. Place on a cutting board and cut into 1-inch slices.

Notes

  • A 9-by-5-inch metal loaf pan is recommended for this recipe.
  • The custard is cooked in a double boiler setup; do not let the bowl touch the simmering water.
  • The recipe uses raw egg yolks which are gently cooked over a double boiler. Ensure the mixture thickens properly.

Nutrition

Find it online: https://cookupjoy.com/peanut-butter-banana-semifreddo/