Panettone ice cream cake is the ultimate no-bake holiday dessert. It transforms the traditional Italian Christmas bread into a decadent frozen treat layered with creamy semifreddo and rich chocolate. Whether you’re hosting a festive dinner or just looking for a clever way to use leftover panettone, this easy and elegant recipe is guaranteed to impress. With just a few ingredients and a bit of chilling time, you’ll have a show-stopping dessert ready to slice and serve.
Table of Contents
Why You’ll Love This Recipe
- No oven required – A completely no-bake dessert
- Minimal ingredients – Uses pantry staples and store-bought panettone
- Make-ahead friendly – Perfect for entertaining
- Festive and elegant – Ideal for holidays and special occasions
- Customizable – Easy to swap flavors or make alcohol-free
Ingredients
For the cake:
- 1 panettone (about 26 oz), sliced into ½-inch pieces
- Plastic wrap (for lining the mold)
For the semifreddo filling:
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- 1 cup sweetened condensed milk
- 1 fl oz Cointreau (or other orange liqueur – optional)
- 1 cup cold heavy cream
For the topping:
- 1 cup dark chocolate (about 7 oz), chopped
- Sprinkles or shaved chocolate (optional)
Instructions
- Line your bowl: Use plastic wrap to fully line a medium mixing bowl, letting the excess hang over the edges. Place a slice of panettone at the bottom and line the sides with more slices, overlapping slightly.
- Make the filling: In a stand mixer or bowl, whip the cream to soft peaks. Gently fold in the condensed milk, sugar, vanilla, and Cointreau.
- Assemble the cake: Pour the filling into the panettone-lined bowl. Fold over any overhanging slices, then add more panettone on top to seal.
- Wrap and freeze: Cover the top with the plastic wrap. Freeze for at least 6 hours or overnight until firm.
- Melt the chocolate: Use a double boiler to gently melt the chocolate until smooth. Let it cool slightly before pouring.
- Unmold and finish: Unwrap the cake and invert it onto a plate or wire rack. Pour over the chocolate and quickly add sprinkles if using. Let the chocolate set before slicing.
Recipe Details
- Prep Time: 25 minutes
- Freeze Time: 6+ hours (overnight preferred)
- Servings: 8–10
- Difficulty: Medium
Nutrition Facts (Estimated per serving)
- Calories: 520
- Fat: 28g
- Carbohydrates: 60g
- Protein: 6g
- Sugar: 40g
- Sodium: 140mg
(Values will vary based on panettone brand and toppings used.)
Tips & Variations
- Alcohol-free: Use orange juice + zest instead of Cointreau.
- Different panettone flavors: Try chocolate chip or lemon.
- Topping ideas: White chocolate, chopped nuts, or fruit coulis.
- No stand mixer? Use a hand whisk or hand mixer—just don’t overbeat.
- Freeze in loaf pan for a more traditional sliceable shape.
FAQs
Can I make this ahead of time?
Yes! It’s best made the night before so it can set completely in the freezer.
What if I can’t find panettone?
Try pandoro (another Italian cake), pound cake, or brioche as substitutes.
Can I use store-bought whipped topping?
For best texture, use freshly whipped heavy cream, but store-bought will work in a pinch.
Does it melt quickly?
Yes, like ice cream—serve straight from the freezer and slice with a hot knife.
Tasty Panettone Ice Cream Cake
Equipment
- Mixing bowl
- – Plastic wrap
- Hand or stand mixer
- Double boiler or microwave-safe bowl
- – Serving plate
Ingredients
- **For the cake base:**
- – 1 panettone 26 oz, sliced into ½-inch thick rounds
- – Plastic wrap for lining bowl
- **For the semifreddo filling:**
- – 1 tsp vanilla extract
- – ¼ cup sugar
- – 1 cup sweetened condensed milk
- – 1 fl oz Cointreau or orange juice + zest
- – 1 cup heavy cream cold
- **For the topping:**
- – 1 cup dark chocolate 7 oz, chopped
- – Sprinkles optional
Instructions
- Line a medium mixing bowl with plastic wrap. Layer the bottom and sides with sliced panettone.
- In a bowl, whip cold heavy cream to soft peaks.
- Gently fold in condensed milk, vanilla, sugar, and Cointreau.
- Pour the mixture into the bowl. Cover the top with more panettone.
- Fold over the plastic wrap. Freeze for 6+ hours or overnight.
- Melt chocolate in a double boiler until smooth.
- Unwrap and invert the cake onto a serving plate.
- Pour melted chocolate over top and decorate with sprinkles.
- Slice and serve immediately.
Notes
– Freeze for up to 2 weeks, tightly wrapped.
– Use white chocolate or ganache as an alternative topping.
Conclusion
This panettone ice cream cake is festive, fabulous, and far easier than it looks. With layers of soft panettone, creamy filling, and glossy chocolate topping, it’s a holiday showpiece your guests won’t forget. Keep one stashed in the freezer all season long—you never know when a dessert emergency might strike!