- Dairy free
- Egg free
- Lactose free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Nutty, chocolatey and creamy, this frozen dessert hits all the right notes and is quick to prepare.
- Serves8
- Cook time5 minutes
- Prep time30 minutes, + 5 mins standing and 7 hours freezing time
Ingredients
- 3 very ripe bananas, peeled, chopped
- 1 tbs vanilla bean paste
- 400ml can coconut milk
- 320g can Coles Sweetened Condensed Coconut Milk
- 3/4 cup (185ml) coconut cream
- 100g Arnott’s Choc Ripple biscuits, finely crushed
- 1/2 cup (125ml) coconut cream, extra
- 60g dairy-free chocolate, finely chopped
- Chopped toasted hazelnuts, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Lightly grease a 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the sides to overhang.
Step 2
Place the banana, vanilla and ½ cup (125ml) coconut milk in a blender and blend until smooth. Place condensed milk, coconut cream and remaining coconut milk in a large bowl and whisk to combine. Add the banana mixture and whisk to combine.
Step 3
Pour one-third of the banana mixture into the prepared pan and smooth the surface. Place in the freezer for 30 mins. Sprinkle with one-third of the biscuit. Pour over half of the remaining banana mixture. Smooth the surface. Freeze for 30 mins. Sprinkle with half the remaining biscuit. Top with the remaining banana mixture and smooth the surface. Sprinkle with remaining biscuit. Place in the freezer for 6 hours or until firm.
Step 4
To make the chocolate sauce, place extra coconut cream and chocolate in a saucepan over low heat. Cook, stirring, for 3 mins or until the mixture is smooth.
Step 5
Remove semifreddo from freezer. Set aside for 5 mins to soften. Invert onto a platter. Drizzle over half the chocolate sauce. Top with the hazelnut and serve with the remaining chocolate sauce.
Serve with... chopped cacao nibs and extra crushed biscuit
Recipe tip
COOK. STORE. SAVE.
Use it up: Use any leftover chocolate and coconut cream to make extra sauce – it’s delicious served with ice cream.
Save waste: Got Biscoff or ginger biscuits in the pantry? Use them instead of the chocolate biscuits in this recipe for a festive flavour twist.
Banana, coconut and chocolate semifreddo
- Serves8
- Cook time5 minutes
- Prep time30 minutes, + 5 mins standing and 7 hours freezing time
Ingredients
- 3 very ripe bananas, peeled, chopped
- 1 tbs vanilla bean paste
- 400ml can coconut milk
- 320g can Coles Sweetened Condensed Coconut Milk
- 3/4 cup (185ml) coconut cream
- 100g Arnott’s Choc Ripple biscuits, finely crushed
- 1/2 cup (125ml) coconut cream, extra
- 60g dairy-free chocolate, finely chopped
- Chopped toasted hazelnuts, to serve
Description
Nutty, chocolatey and creamy, this frozen dessert hits all the right notes and is quick to prepare.
Method
Step 1
Lightly grease a 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the sides to overhang.
Step 2
Place the banana, vanilla and ½ cup (125ml) coconut milk in a blender and blend until smooth. Place condensed milk, coconut cream and remaining coconut milk in a large bowl and whisk to combine. Add the banana mixture and whisk to combine.
Step 3
Pour one-third of the banana mixture into the prepared pan and smooth the surface. Place in the freezer for 30 mins. Sprinkle with one-third of the biscuit. Pour over half of the remaining banana mixture. Smooth the surface. Freeze for 30 mins. Sprinkle with half the remaining biscuit. Top with the remaining banana mixture and smooth the surface. Sprinkle with remaining biscuit. Place in the freezer for 6 hours or until firm.
Step 4
To make the chocolate sauce, place extra coconut cream and chocolate in a saucepan over low heat. Cook, stirring, for 3 mins or until the mixture is smooth.
Step 5
Remove semifreddo from freezer. Set aside for 5 mins to soften. Invert onto a platter. Drizzle over half the chocolate sauce. Top with the hazelnut and serve with the remaining chocolate sauce.
Serve with... chopped cacao nibs and extra crushed biscuit