Tasty Panettone Ice Cream Cake
A festive and no-bake dessert featuring layers of soft Italian panettone, creamy semifreddo, and rich chocolate topping. Perfect for Christmas, New Year’s, or any winter celebration.
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
- Substitute alcohol with citrus juice/zest for a kid-friendly version.
- Freeze for up to 2 weeks, tightly wrapped.
- Use white chocolate or ganache as an alternative topping.
- Freeze for up to 2 weeks, tightly wrapped.
- Use white chocolate or ganache as an alternative topping.