Chocolate-Almond Banana Ice Cream Semifreddo
Yield: 1 9x5-inch cake
Active Time: 15 minutes
Total Time: 1 day
For the banana ice cream:
4 bananas, sliced and frozen
Make the chocolate ice cream
Combine all ingredients in the bowl of a food processor fitted with the blade attachment. Pulse until crumbly, then continue to process until a noticeable change occurs and the mixture becomes thick and creamy. Spread it in an even layer in the bottom of the prepared pan. Place in freezer to chill. Wash the food processor.
Make the almond ice cream
Combine all ingredients in the clean bowl of the food processor and process until creamy. Spread in an even layer on top of chocolate layer. Place in freezer to chill. Wash the food processor.
Make the banana ice cream
Process frozen bananas in the clean bowl of the food processor until creamy. Spread on top of almond layer. Cover pan with plastic wrap and freeze overnight or up to 5 days.
Finish with the chocolate topping
When ready to serve, melt chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally. Stir in coconut oil. Turn the semifreddo out of the pan onto a serving platter. Drizzle top with the chocolate mixture. Slice and serve immediately.