Whether you call him dad, daddy, daddio, or pops, he’s your hero…and he deserves a real treat on Father’s Day!
Now a Father’s Day treat can come in many shapes and forms. A nice breakfast, perhaps? Or a barbecue? Or how about a decadent dessert that combines his love of both chocolate and peanut butter?
You certainly don’t have to slave in the kitchen all day long to create this luscious Father’s Day dessert: a Peanut Butter-Chocolate Semifreddo!
This version of semifreddo (which means “half cold” in Italian) is quick, simple, and super delicious–with a texture that’s between ice cream and mousse. It takes only 15 minutes to prepare and a mere 40 minutes until ready to serve.
This freezer treat makes a great presentation either sliced or scooped. And since it makes a whopping 10 servings, there will be plenty to go around.
So go ahead and surprise dad. It may just very well become a family favorite all year ’round!
PEANUT BUTTER-CHOCOLATE SEMIFREDDO
Adapted from Martha Stewart
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
- 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.