Banana semifreddo, chocolate caramel sauce

Banana semifreddo, chocolate caramel sauce

Yesterday I was like often on Instagram, discussing the ice creams that are too easy to make and too good. At one point there was talk of banana ice cream and caramel. Mouth-watering… And that’s when I remembered a banana semifreddo, made a long time ago, and still not shared here. This semifreddo left me with very good memories. It must be said that it is gluttony in its purest form. Especially served with its insane caramel and chocolate sauce.

I want some!! I think it will be impossible for me to spend the day without having done it again.

And I assure you, this ice cream is very easy to prepare. The only device needed to obtain a creamy texture right out of the freezer is a small thermometer. The sauce is perhaps a little trickier to make, especially if you are not used to making caramels. But, it is definitely worth it.

For the decoration, I wanted something very greedy. In addition to the sauce, I added pieces of Twix, my favorite bar, and banana slices. Everything is done at the last moment.
It’s enticing, isn’t it?

Banana semifreddo, chocolate caramel sauce:


125g sugar
50g water
5 egg yolks
2 very ripe bananas
180 g liquid full cream
75g sugar
150ml cream
1 pinch of fleur de sel
50g 70% chocolate
4 Twix
1 banana



The day before, prepare the semifreddo.
Make a bomb device. Heat the sugar and water to 110°C.
Pour this syrup over the egg yolks while whisking. Continue beating until the mixture is completely cooled.

To crush smooth mashed bananas and add them to the bomb mixture. To mix together.

Whip the whipped cream and add it delicately with a spatula.


Pour the mixture into a silicone cake mold and place it in the freezer for 12 hours.

Prepare the caramel-chocolate sauce.
Make a dry caramel. Put a thin layer of sugar on the bottom of the saucepan and place it over medium heat. As soon as the mixture begins to melt in one place, add a little sugar. Proceed in this way until all the sugar has been incorporated, without ever stirring.


Off the heat, add 120 ml of very hot cream in several batches then return to low heat for a moment to obtain a homogeneous caramel. Definitely remove from the heat and add the pinch of fleur de sel and the chocolate cut into pieces. To mix together.
Add the remaining cold cream.
Unmold the semifreddo at the very last moment.
Decorate with lukewarm sauce, pieces of Twix and banana slices.

Banana semifreddo, chocolate caramel sauce

To finish: this semifreddo must be served right out of the freezer. Just enough time to do a quick decoration. You can use other bars, with Reese’s or Snickers would be good too. You can also leave it out.


The sauce can accompany other preparations. It heats up in seconds in the microwave.


Egg whites can be used to make financiers or meringues.

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