Peanut Butter Chocolate Semifreddo

Photo by Heather F.

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

10

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

10

servings

Ingredients

  • 2

    cups whole milk

  • 1 1/2

    cups sugar

  • 2

    cups creamy peanut butter (not natural)

  • 4

    ounces semisweet chocolate chips (3/4 cup)

  • 2

    cups heavy cream

  • 1

    teaspoon pure vanilla extract

Directions

Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally, until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature. In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled). Transfer half the cream mixture to loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture. With a skewer or thin-bladed knife, swirl mixtures together. Freeze until firm, about 5 hours (or up to 3 days). Let sit 20 minutes at room temperature before serving with extra chocolate sauce.

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