I found this recipe in a magazine where a Connecticut woman won a contest with this no-bake dessert. I immediately wanted to taste this when I seen all the ingredients.
Crust:
1/4 cup unsalted roasted peanuts
5 graham cracker sheets
4 tablespoons unsalted butter
Ice cream:
8 med egg whites (recipe calls for large)
3/4 cup sugar ( I used a Splenda mix)
1 banana (I used 2)
2 tablespoons hazelnut liqueur (I omitted)
1 cup heavy cream
3/4 cup peanut butter (I used 1 cup)
Directions:
Prepare the crust:
Spray a 9-by-5-inch metal loaf pan with cooking spray. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.
Make the ice cream:
Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a separate bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur if using and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.
Beat the heavy cream and the remaining 1/4 cup sugar or Splenda with a mixer/whisk until the cream just holds stiff peaks. Gently fold the cream into the banana custard.
Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly. Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.
Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.
