Name: Ice Cream Stuffed Mini Panettone with Cherries Recipe
Prep time: 40 min
Cook time: 5 min
Total time: PT-490029H7M30S
Cuisine: Italian
Ingredients: 14 oz sweetened condensed milk (392g); 2.5 cups heavy cream (600ml); ½ cup milk (120ml); 4 tablespoons cocoa powder; 1 teaspoon vanilla extract; 8 mini panettone; 32 Amarena cherries in syrup (4 in each panettone); Heavy cream (double cream – UK) for serving; Dark chocolate (for garnish); Sprinkles (for garnish); Fresh cherries (for garnish)

If you’re looking for a show-stopping dessert that’s as fun to make as it is to eat, I can’t recommend this Ice Cream Stuffed Mini Panettone with Cherries Recipe enough. Imagine soft, fluffy mini panettone hollowed out and filled with a rich, creamy chocolate cherry ice cream—it’s pure indulgence wrapped up in something delightfully festive. Whether you’re serving this for a holiday treat or just craving a luscious twist on classic panettone, this recipe really hits the sweet spot. I can’t wait to walk you through it!

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Why You’ll Love This Recipe

Perfect combine of textures: Soft, airy panettone meets dreamy, creamy ice cream with bursts of tangy cherries.
Impressive yet easy: Looks gourmet but you’ll be amazed how simple the steps are to follow.
Versatile for any occasion: Great for holiday parties, dinner gatherings, or just a decadent weekend treat.
Make ahead friendly: You can prep the ice cream in advance and stuff the panettone right before serving.

A close-up photo of a single slice of sweet bread with three layers: a light brown, slightly crispy outer crust, a fluffy yellow inner bread layer dotted with small pieces of dried fruit, and a thick, creamy light brown filling in the center with a visible dark berry embedded in it. The top of the slice is covered with a smooth, dark chocolate layer sprinkled with small crunchy bits. The slice sits on a white plate with colorful, delicate floral patterns and a silver spoon beside it. The background shows soft warm lights with a blurry small green Christmas tree on the left side, all set on a white marbled surface sprinkled lightly with powdered sugar. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe strikes a beautiful balance between rich and light flavors. The cocoa powder gives the ice cream that irresistible chocolate depth, while the Amarena cherries add a lovely pop of sweetness and tartness. You’ll appreciate how these ingredients play off each other, creating a dessert that’s both comforting and elegant.

Mini Panettone: Choose fluffy, small-size panettone that’s perfect for single servings—look for ones with a tender crumb to soak up the ice cream flavors.
Sweetened condensed milk: This is key for the ice cream’s creamy sweetness without needing an ice cream maker.
Heavy cream (also called double cream): Gives that smooth, luscious texture and whips up easily for the ice cream base.
Milk: Balances richness and helps with the perfect ice cream consistency.
Cocoa powder: Use unsweetened for deep chocolate flavor; choose a good quality brand for best results.
Vanilla extract: A splash to round out the ice cream’s flavor profile beautifully.
Amarena cherries in syrup: These bring a cherry burst that’s tart and sweet, complementing the chocolate perfectly.
Heavy cream (for garnish): Optional, but adding a dollop of whipped cream makes it even more decadent.
Dark chocolate: I love grating or shaving some on top for a striking contrast and extra flavor dimension.
Sprinkles: A fun optional touch that adds color and texture, especially if you’re serving this at a party.
Fresh cherries: If they’re in season, they make a gorgeous garnish—and an extra fruity hit.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how customizable this recipe can be, so don’t hesitate to tweak it to fit your mood or pantry. You can easily swap out cherries for other fruits or try different types of chocolate to suit your tastes.

Cherry swaps: When I don’t have Amarena cherries on hand, I’ve used fresh frozen cherries with great results—just make sure they’re well-drained to avoid watering down the ice cream.
Chocolate variations: I once tried adding a swirl of white chocolate in the base for a marbled effect that my family adored.
Dairy-free option: You can substitute full-fat coconut milk and coconut cream in place of dairy for a delicious vegan twist.
Additional mix-ins: Toasted nuts, chocolate chips, or even a splash of liqueur (I’m looking at you, Amaretto) can amp up the flavor.

How to Make Ice Cream Stuffed Mini Panettone with Cherries Recipe

Step 1: Whip Up the Chocolate Cherry Ice Cream Base

This is the magic that transforms your panettone into a luscious treat. Start by mixing the sweetened condensed milk, heavy cream, milk, cocoa powder, and vanilla extract until smooth and well combined. I usually use a handheld mixer on medium speed — it’s fast and makes the texture perfect for freezing. Once combined, gently fold in the Amarena cherries, saving a few for garnish. The cherries really bring that burst of flavor in every bite.

Step 2: Freeze The Ice Cream Base

Pour your ice cream mixture into a freezer-safe container and freeze for at least 6 hours or overnight. I learned the hard way that rushing this step results in icy texture, so patience here pays off big time. Tip: Stir the mixture once or twice in the first couple hours to keep it creamy if you don’t have an ice cream maker.

Step 3: Hollow Out the Mini Panettone

While the ice cream sets, gently carve out the center of each mini panettone with a small knife. I like to leave about a ½-inch border all around so the bread holds its shape nicely. Keep the “lid” of each panettone intact—it’s part of the fun presentation later!

Step 4: Stuff the Panettone with Ice Cream

Once the ice cream is firm, use a spoon or small ice cream scoop to fill each hollowed panettone generously. Don’t be shy here—the more luscious, the better! Use the reserved Amarena cherries to tuck inside or on top for pretty pops of red.

Step 5: Add Garnishes and Serve

Top with a swirl of freshly whipped cream, shaved dark chocolate, sprinkles, and fresh cherries if you have them. This is where you can get creative and make it extra festive. I love how the dark chocolate shavings add a bittersweet crunch to balance the creamy ice cream and sweet bread.

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Pro Tips for Making Ice Cream Stuffed Mini Panettone with Cherries Recipe

Hollowing technique: Use a small spoon or melon baller to carefully scoop out the panettone without breaking the crust—this keeps it sturdy for stuffing.
Ice cream texture: Stir your ice cream base once or twice during freezing if you don’t have churn equipment to avoid icy chunks.
Room temp panettone: Let the panettone rest at room temperature before hollowing to keep it soft but firm enough to handle.
Filling timing: Stuff the panettone right before serving so the ice cream stays firm and the bread doesn’t get soggy.

How to Serve Ice Cream Stuffed Mini Panettone with Cherries Recipe

A single tall round cake with a golden brown textured surface sits on a white marbled background dusted with sugar. The top third of the cake is coated in smooth, dark chocolate glaze that drips slightly down the sides. Small green and red decorative sprinkles are scattered over the chocolate layer. The cake has a slightly rough and crumbly appearance on the bottom two-thirds, with a light and airy texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for freshly whipped cream, a generous sprinkle of dark chocolate shavings, and a few more Amarena or fresh cherries on top. The cream adds a luscious lightness, while the chocolate gives a subtle crunch that perfectly complements the softness of panettone. Sprinkles are optional but add that festive vibe if you’re serving this for a celebration.

Side Dishes

This dessert is rich enough to shine solo, but if you want a little extra, I recommend pairing it with a delicate espresso or a glass of chilled sparkling wine. For a cozy touch, warm spiced tea is also a winner with the sweet and creamy flavors.

Creative Ways to Present

For holiday dinners or special occasions, I like to plate each stuffed mini panettone on a small dessert dish with a drizzle of cherry syrup around it for a gorgeous look. You could even serve these inside little festive baskets or on colorful dessert stands. Wrapping each in a soft cloth napkin gives a rustic charm if you’re gifting them.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, keep the stuffed panettone in the freezer wrapped tightly in plastic wrap and an airtight container to prevent freezer burn. I sometimes rewrap leftovers with parchment paper inside the container for extra protection.

Freezing

The ice cream mixture freezes beautifully, so you can make it days ahead and store it in your freezer. Just remember to bring it out 10-15 minutes before stuffing to soften slightly—it makes filling the panettone much easier and prevents crumbs from breaking off.

Reheating

This is one dessert that’s best enjoyed cold. If your panettone has softened during storage, I don’t recommend reheating since it can affect texture. Instead, focus on serving straight from the freezer or after a brief thaw for the best experience.

FAQs

Can I make the ice cream without an ice cream maker?

Absolutely! This recipe doesn’t require an ice cream maker thanks to the sweetened condensed milk, which keeps the ice cream creamy. Just mix the ingredients well and freeze, stirring a couple times during the first few hours to avoid ice crystals.
What if I can’t find Amarena cherries?

You can substitute fresh or frozen tart cherries—just make sure to drain them well to avoid excess moisture. Maraschino cherries are sweeter but less tart, so adjust sweetness accordingly.
How far in advance can I prepare this dessert?

You can make the ice cream base up to a week ahead and freeze it. Hollow out the panettone the day before and store in an airtight container at room temperature. Stuff the panettone right before serving for best texture.
Can I use regular panettone instead of mini sizes?

Yes, you can! Just adjust the filling quantity accordingly. It’s fun to slice and serve family-style with a big panettone, but mini ones are great for individual portions and prettier presentation.

Final Thoughts

I absolutely love how this Ice Cream Stuffed Mini Panettone with Cherries Recipe turns out every single time. It’s one of those desserts that feels special but isn’t complicated, bringing together the best of soft bread, creamy chocolate ice cream, and bright cherry bursts. Whenever I make it, my family goes crazy, and honestly, I find myself sneaking extra bites (don’t tell). If you’re ready to wow your guests or simply treat yourself, give this recipe a go—you’ll be glad you did!