| Level: | Easy |
| Total: | 45 min |
| Prep: | 45 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 705 |
| Total Fat | 51 g |
| Saturated Fat | 20 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 15 g |
| Cholesterol | 310 mg |
| Sodium | 116 mg |
Reviews
This was delicious and something different than making banana bread!
Great dessert.Easy to make,everyone on July 4th loved it. I will make this again.
I made this for a Sunday dinner dessert. Both my husband and son thought this was wonderful, creamy, just the right amount of banana and the peanut butter didn’t over power it. I would definitely make this again.