Description

Imagine slicing into a frozen treat that’s like ice cream but softer, with swirls of peanut butter and sweet banana hugged by a crunchy graham cracker crust. Sounds like a party in your mouth, right? That’s exactly what Peanut Butter-Banana Semifreddo delivers! This easy, no-churn dessert is perfect for hot days, dinner parties, or when you just want something special.

Ingredients

For the Crust

Unsalted Roasted Peanuts (1/4 cup): Add nutty crunch to the crust.
- Why it matters: Boosts texture and flavor.
- Substitution: Use almonds or skip for a nut-free crust.
Graham Cracker Sheets (5, roughly broken): Form the base of the crust.
- Why it matters: Gives a sweet, crunchy foundation.
- Substitution: Use digestive biscuits or vanilla wafers.
Unsalted Butter (4 tbsp, melted): Binds the crust together.
- Why it matters: Adds richness and holds the crumbs.
- Substitution: Use coconut oil for a dairy-free option.
Nonstick Cooking Spray: Preps the pan for easy release.

For the Ice Cream

Large Egg Yolks (8): Create a rich, custard-like base.
- Why it matters: Give the semifreddo its creamy texture.
- Tip: Save whites for meringue or omelets.
Sugar (3/4 cup, divided): Sweetens the custard and whipped cream.
- Why it matters: Balances the banana and peanut butter.
- Substitution: Use honey, but reduce slightly to avoid oversweetening.
Ripe Banana (1, pureed): Adds natural sweetness and flavor.
- Why it matters: Makes the dessert tropical and smooth.
- Substitution: Use mango puree for a different fruit twist.
Hazelnut Liqueur (2 tbsp): Enhances flavor with a nutty kick.
- Why it matters: Adds depth to the custard.
- Substitution: Use vanilla extract or omit for alcohol-free.
Pinch of Salt: Balances sweetness.
Heavy Cream (1 cup): Whips into fluffy peaks for lightness.
- Why it matters: Creates the airy, mousse-like texture.
- Substitution: No good sub, but chill cream for best results.
Creamy Peanut Butter (3/4 cup): Swirls for nutty richness.
- Why it matters: Brings bold flavor and creamy swirls.
- Substitution: Use almond butter or sunflower seed butter for nut-free.

Pro Tip: Use ripe bananas for the best sweetness, and choose smooth peanut butter for easy swirling.

Cook Mode Prevent your screen from going dark

Instructions

Prep the Pan:
- Spray a 9×5-inch metal loaf pan with nonstick cooking spray.
- Line with plastic wrap, leaving a 2-inch overhang on all sides, and spray the plastic wrap.
- Tip: Smooth out wrinkles in the plastic for a neat shape.
Make the Crust:
- In a food processor, finely grind 1/4 cup roasted peanuts and 5 graham cracker sheets.
- Add 4 tbsp melted butter and pulse until combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Refrigerate while you make the filling.
- Tip: Use the back of a spoon to press firmly for a solid crust.
Set Up for the Custard:
- Bring 2 inches of water to a simmer in a medium saucepan over medium heat.
- Fill a bowl with ice water and set aside.
- Tip: This double-boiler setup cooks the custard gently.
Cook the Custard:
- In a large metal bowl, whisk 8 egg yolks, 1/2 cup sugar, 1 pureed banana, 2 tbsp hazelnut liqueur, and a pinch of salt.
- Place the bowl over the simmering water (don’t let it touch the water) and whisk constantly until thickened, 8-10 minutes.
- Remove from heat and place the bowl in the ice water to cool, stirring occasionally.
- Tip: The custard should coat the back of a spoon when ready.
Whip the Cream:
- In a separate bowl, beat 1 cup heavy cream with 1/4 cup sugar using a mixer until it just holds stiff peaks (don’t overbeat).
- Gently fold the whipped cream into the cooled banana custard until combined.
- Tip: Fold slowly to keep the mixture light and airy.
Add Peanut Butter:
- Microwave 3/4 cup peanut butter for about 20 seconds until soft, then let cool slightly.
- Drop spoonfuls of peanut butter into the banana cream and fold gently to create swirls.
- Tip: Don’t overmix—you want visible swirls for flavor bursts.
Assemble and Freeze:
- Spread the mixture evenly over the chilled crust in the loaf pan.
- Cover with plastic wrap and freeze until firm, at least 9 hours or overnight.
- Tip: Smooth the top with a spatula for a clean look.
Serve:
- Lift the semifreddo out of the pan using the plastic wrap overhang.
- Cut into 1-inch slices with a sharp knife.
- Health Benefit: Bananas offer potassium for heart health, and peanut butter adds protein for a satisfying treat in moderation!