Elegant Peanut Butter-Banana Semifreddo: The Ultimate No-Churn Dessert
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.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 9 hours 45 minutes (includes freezing time)
- Yield: 9 slices
- Category: Dessert
- Method: No-Churn, Freezing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 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
- 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.
- In a food processor, finely grind the peanuts and graham crackers. Add the melted butter and pulse until the mixture is combined.
- Press the crumb mixture firmly into the bottom of the prepared pan and refrigerate while you prepare the filling.
- 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.
- In a separate large metal bowl, whisk together the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur, and salt.
- 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.
- Remove the bowl from the heat and place it in the ice water bath to cool, stirring occasionally.
- 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.
- Gently fold the whipped cream into the cooled banana custard until just combined.
- Warm the peanut butter in a microwave-safe dish for about 20 seconds until softened. Let it cool slightly.
- Drop spoonfuls of the softened peanut butter into the banana cream mixture and gently fold a few times to create a swirled effect.
- Pour and spread the semifreddo mixture evenly over the chilled crust in the loaf pan.
- Cover the pan with plastic wrap and freeze until firm, for at least 9 hours.
- 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.
Find it online: https://cookupjoy.com/peanut-butter-banana-semifreddo/