Peanut Butter Semifreddo
Indulge in the velvety richness of Peanut Butter Semifreddo, a no-churn frozen dessert that brings together the creamy decadence of peanut butter and the light, airy texture of an Italian semifreddo. With just a handful of pantry staples like heavy cream, egg yolks, granulated sugar, and a touch of vanilla, this dreamy treat comes together effortlessly and freezes into a silky-smooth delight, perfect for any peanut butter lover. Each slice is a tantalizing balance of sweet and salty flavors, enhanced by optional garnishes of crushed peanuts or peanut butter cups for a delightful crunch. Ready in just 30 minutes of prep time and requiring no ice cream maker, this show-stopping dessert is ideal for impressing guests or enjoying as an indulgent finish to your meal. Freeze it overnight, and it’s ready to slice, serve, and savor!
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Recipe Information
Ingredients
- 1.5 cups Heavy cream
- 0.5 cups Granulated sugar
- 0.75 cups Creamy peanut butter
- 4 large Egg yolks
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.5 cups Crushed peanuts or peanut butter cups (optional for garnish)
Instructions
In a medium saucepan, combine the granulated sugar and egg yolks. Whisk until the mixture is smooth and pale.
Place the saucepan over low to medium heat, whisking constantly, until the mixture warms up and thickens slightly (about 5-7 minutes). Be careful not to allow the eggs to curdle. Remove from heat.
Whisk the creamy peanut butter, vanilla extract, and salt into the egg and sugar mixture until fully incorporated and smooth. Allow the mixture to cool to room temperature.
In a large bowl, whip the heavy cream using an electric mixer until soft peaks form.
Gently fold the peanut butter mixture into the whipped cream in three parts, ensuring the mixture stays light and airy.
Line a loaf pan or similar-sized container with plastic wrap, leaving some overhang to make it easier to remove later.
Pour the semifreddo mixture into the prepared pan and smooth the top with a spatula. Cover the top with the overhanging plastic wrap.
Freeze the semifreddo for at least 6 hours or overnight until firm.
To serve, remove the semifreddo from the pan by lifting the plastic wrap. Slice into portions and garnish with crushed peanuts or chopped peanut butter cups, if desired.
Nutrition Facts
Calories |
3551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.3 g | 367% | |
| Saturated Fat | 103.5 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 123.1 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 275 mg | 21% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
