Tasty Panettone Ice Cream Cake

Panettone ice cream cake is one of those desserts that looks stunning, tastes indulgent, and is secretly easy to pull off. With no baking required, this holiday-inspired treat transforms fluffy slices of panettone into a creamy, semifreddo-style bombe layered with rich ice cream filling and finished with a glossy chocolate shell. Whether you’re hosting a dinner party or using up leftover panettone, this showstopper dessert is always a hit.

Why You’ll Love This Recipe

this recipe

• No oven needed: Perfect for warm weather or low-effort hosting
• Great use for holiday leftovers: Revive that panettone with a fresh twist
• Customizable: Use any ice cream flavors, liqueurs, or sprinkles
• Make-ahead dessert: Prepare it the day before and freeze until ready
• Looks fancy, feels easy: Impressive presentation with minimal effort

Ingredients

For the cake base:

• 1 panettone (26 oz), sliced into ½-inch pieces

For the semifreddo filling:

• 1 cup heavy cream, cold
• 1 cup sweetened condensed milk
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 fl oz Cointreau (or orange liqueur)

For the topping:

• 1 cup chopped dark chocolate (about 7 oz)
• Festive sprinkles (optional)

Instructions

1. Line the bowl: Remove all packaging from the panettone. Line a medium mixing bowl with plastic wrap, leaving enough overhang to fold over the top later.
2. Add panettone slices: Line the bottom and sides of the bowl with panettone slices, overlapping slightly to avoid gaps. Set aside.
3. Make the filling: In a mixing bowl, whip cold heavy cream to soft peaks. In a separate bowl, stir together condensed milk, sugar, vanilla, and Cointreau. Gently fold the whipped cream into the sweetened mixture until smooth.
4. Assemble the cake: Pour the filling into the lined bowl. Cover the top with more panettone slices. Fold the plastic wrap over the top to seal. Freeze for at least 6 hours or overnight.
5. Melt chocolate: When ready to serve, melt the dark chocolate in a double boiler or microwave (30-second intervals, stirring between each).
6. Unmold and decorate: Remove the frozen cake from the bowl and invert onto a wire rack or serving plate. Pour melted chocolate over the top. Add sprinkles before the chocolate sets.
7. Serve: Let sit at room temperature for 5–10 minutes before slicing with a sharp knife.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6+ hours (including freezing)
• Servings: 4 generous servings
• Level: Medium

Nutrition Facts (Estimated for entire cake)

• Calories: ~4900 kcal
• Protein: ~65g
• Fat: ~210g
• Carbohydrates: ~680g

Note: Per serving values vary depending on slice size and toppings used.

Tips & Variations

• No alcohol? Swap Cointreau for orange juice + zest
• Chocolate options: Use ganache, milk chocolate, or hot fudge
• Freeze fully: At least 6 hours, but overnight is best
• Other bases: Can’t find panettone? Try pandoro, pound cake, or brioche
• Get clean slices: Dip your knife in hot water and wipe clean between cuts

FAQs

Can I make this ahead of time?
Absolutely! This cake can be made up to 2 days in advance and stored in the freezer until serving.

What if I don’t like candied fruit in panettone?
Opt for a chocolate chip or plain version. The base flavor still works beautifully.

How do I keep the cake from sticking to the bowl?
Use plastic wrap to fully line the bowl—it’ll release easily when inverted.

Panettone Ice Cream Cake

A no-bake semifreddo-style dessert using layers of panettone and whipped ice cream filling, finished with chocolate glaze. A festive, elegant crowd-pleaser.

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Prep Time 15 minutes mins

Servings: 4

Course: Dessert

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• **Cake Base:**
• – 1 panettone 26 oz, sliced
• **Semifreddo Filling:**
• – 1 cup heavy cream cold
• – 1 cup condensed milk
• – ¼ cup sugar
• – 1 tsp vanilla extract
• – 1 fl oz Cointreau or orange juice + zest
• **Topping:**
• – 1 cup chopped dark chocolate 7 oz
• – Sprinkles optional

Equipment

• Medium mixing bowl
• – Plastic wrap
• Stand or hand mixer
• Rubber spatula
• – Serrated knife
• – Double boiler or microwave-safe bowl

Method

 

1. Line a medium bowl with plastic wrap.
2. Slice panettone into ½-inch pieces. Line the bowl bottom and sides with slices.
3. In a bowl, whip cream to soft peaks. In another, mix condensed milk, sugar, vanilla, and liqueur. Fold together.
4. Pour filling into panettone-lined bowl. Cover with remaining slices and plastic wrap. Freeze at least 6 hours or overnight.
5. Melt chocolate in a double boiler or microwave.
6. Unmold cake, place on rack, and pour chocolate over. Add sprinkles.
7. Let sit 5–10 mins, then slice and serve.

Notes

– Freeze overnight for best results
– Use chocolate chip panettone for variation
– Swap liqueur for orange juice if preferred

Conclusion

This panettone ice cream cake blends festive flair with creamy indulgence—all without heating up the kitchen. Whether you’re finishing off holiday leftovers or planning a make-ahead dessert, this recipe is as impressive to serve as it is easy to make. One bite and you’ll see why it’s a go-to holiday showstopper.