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.
Equipment
- Medium mixing bowl
- - Plastic wrap
- Stand or hand mixer
- Rubber spatula
- - Serrated knife
- - Double boiler or microwave-safe bowl
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
Instructions
- Line a medium bowl with plastic wrap.
- Slice panettone into ½-inch pieces. Line the bowl bottom and sides with slices.
- In a bowl, whip cream to soft peaks. In another, mix condensed milk, sugar, vanilla, and liqueur. Fold together.
- Pour filling into panettone-lined bowl. Cover with remaining slices and plastic wrap. Freeze at least 6 hours or overnight.
- Melt chocolate in a double boiler or microwave.
- Unmold cake, place on rack, and pour chocolate over. Add sprinkles.
- 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
- Use chocolate chip panettone for variation
- Swap liqueur for orange juice if preferred