The humble PB&J sandwich is one of those childhood lunch staples and about as American as apple pie. So I thought I’d take those flavors and introduce them into a dessert. Today I’m serving up my Peanut Butter and Jelly Semifreddo.
More a wonderfully creamy, frozen mousse than an ice cream, this Peanut Butter and Jelly Semifreddo is perfect for Summer dessert or anytime really. Who am I kidding?
I’ve shared with you guys my Sweet and Sour Strawberry Semifreddo with Black Sesame, but this is my new favorite.
Dave is a HUGE peanut butter fan and I thought these flavors would be fun to work with. Boy am I diggin’ this one. The base for this is basically whipped cream then melted and cooled peanut butter and sweetened condensed milk get folded in. I could eat this alone! A fantastic mousse as is. 🙂
To get that jelly swirl, I cooked down some strawberries until a beautiful, thick jam like consistency.
In the freezer it goes and believe me, you’re going to love this when it’s time to serve.
I served this Peanut Butter and Jelly Semifreddo topped with some roasted, salted peanuts and a few of the Peanut Butter Bacon Cookies I had leftover from the other day’s baking.
If you’re a peanut butter fan like us, try my Apple Peanut Butter Tarts or these Brownie Cupcakes with Peanut Butter Marshmallow Buttercream Frosting. Enjoy!
Peanut Butter and Jelly Semifreddo
- 4 cups fresh strawberries , quartered (See Note 1)
- 1/3 cup sugar
- 1 tbsp lemon juice
- 2 cups heavy cream or whipping cream (See Note 2)
- pinch of salt
- 1 cup peanut butter (chunky or creamy)
- 1 cup sweetened condensed milk
- 1/2 cup plain Greek yogurt
- 1/2 cup roasted peanuts
- Trim the tops off the strawberries and cut into quarters. In a medium saucepan over medium-high heat cook the strawberries, sugar and lemon juice until the berries have broken down into a thick, chunky jam, about 15 minutes. Time may vary on size of berries, sometimes water content increases time. Stir occasionally. Turn off heat and allow to cool.
- In a mixer with chilled bowl, whip the heavy cream and salt until medium stiff peaks form. Microwave the peanut butter for 30 seconds to slightly melt. On low, or gently by hand, whisk the peanut butter, sweetened condensed milk and yogurt into whipped cream until all is completely blended.
- Carefully add half the strawberry jam and fold until slightly mixed and streaking red. Add balance of jam and fold several times, keeping it somewhat chunky and marbled.
- Transfer to a parchment-lined freezer-safe container (I sometimes use a meatloaf pan) and cover loosely with plastic wrap, then foil to help freeze. 4 hours will make a firm, chilled, semifreddo. (See Note 3). Serve topped with roasted peanuts. Use within 3 days.
- 4 cups of cut strawberries will cook down to 2 cups, which is what we need.
- Heavy cream has a higher fat content than whipping cream, coming in at 36%, while whipping cream is 30% fat. They both whip into homemade whipped creams, but whipping cream makes a lighter, fluffier version and and would also be perfect for this semifreddo.
- Times may vary with your freezer. If made ahead and frozen over 6 hours, allow to rest on the counter for 10 minutes before scooping.