Banana Semifreddo Recipes

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BANANA & COCONUT SEMIFREDDO



Banana & Coconut Semifreddo image

This is kind of like a Frozen Smoothie. If you like pina coladas, you'll love this. Can be kept frozen for up to a month.

Provided by Mandy

Categories     Frozen Desserts

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 6

2 small bananas, peeled & chopped
3/4 cup low-fat vanilla yogurt
200 ml low-fat evaporated milk
100 ml pineapple juice
1/2 teaspoon coconut essence
1/4 teaspoon ground nutmeg

Steps:

  • Blend all ingredients in a blender until smooth.
  • Pour into a 1 litre capacity airtight container.
  • Freeze for 4-5 hours or until just frozen.

Nutrition Facts : Calories 65.7, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.5, Sodium 20.9, Carbohydrate 14.2, Fiber 0.9, Sugar 10.1, Protein 1.9

PEANUT BUTTER-BANANA SEMIFREDDO



Peanut Butter-Banana Semifreddo image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 11

Nonstick cooking spray
1/4 cup unsalted roasted peanuts
5 graham cracker sheets, roughly broken
4 tablespoons unsalted butter, melted
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

Steps:

  • 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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