Peanut Butter-Banana Semifreddo

Total Time:
45 min
45 min

6 servings

  • For the Crust:
  • 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
  • Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.

  • Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.

  • Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard.

  • Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.

  • Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.

  • Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.

  • Photograpy by Kate Sears

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    This recipe is featured in:

    Frozen Treats