Panettone Ice Cream Recipe

If you adore the rich, festive flavors of panettone and love a creamy frozen treat, you’re in for a real delight with this Panettone Ice Cream Recipe. It’s super easy, no-churn, and bursting with those classic holiday tastes that make your taste buds sing. Trust me, when I first tried this, it quickly became a staple in my freezer—and I know you’ll love it just as much as my family does. Let’s dive in!

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Ingredients You’ll Need

These ingredients come together beautifully to create a smooth yet indulgently festive ice cream. A key tip: pick a quality panettone with a nice balance of candied fruits to get the best flavor and texture in the final dish.

• Condensed milk: Adds sweetness and creaminess without the need for extra sugar.
• Heavy cream (double cream in the UK): Whipped to soft peaks for that light, airy texture.
• Vanilla bean paste or vanilla extract: Enhances all the flavors with warm vanilla notes.
• Dark rum: Brings a subtle warmth and depth; feel free to adjust depending on your preference.
• Panettone bread: Cut into cubes, it adds that signature fruity bread texture that contrasts so well with creamy ice cream.
• Candied mixed peel: Bursts of citrusy zing that brighten the whole dessert—don’t skip this!

Variations

One of the joys of this Panettone Ice Cream Recipe is how easy it is to make your own. I like to mix things up depending on what I have at home or the occasion—so feel free to get creative!

• Alcohol-free version: Substitute the rum with orange juice or a bit of vanilla syrup—my kids love this version, and it’s just as festive.
• Nutty addition: Toss in a handful of toasted almonds or hazelnuts for some crunch; my family goes crazy for the added texture.
• Chocolate twist: Sprinkle in some mini chocolate chips or swirl melted dark chocolate before freezing—it’s an instant crowd-pleaser.
• Seasonal fruits: Swap candied peel for dried cranberries or chopped dried apricots for a seasonal spin I discovered last winter.

How to Make Panettone Ice Cream Recipe

Step 1: Whip the Base to Soft Peaks

Start by pouring the heavy cream, condensed milk, dark rum, and vanilla bean paste into a large bowl. Using an electric mixer, beat everything together on medium-high speed until the mixture becomes thick, smooth, and holds soft peaks. You’ll know it’s ready when you lift the beaters and the cream forms gently folding peaks instead of collapsing. This is key to your creamy texture, so don’t rush it. I usually spend about 3-5 minutes here, and it feels like magic watching the mixture transform.

Step 2: Fold in Panettone Cubes and Candied Peel

Next, gently fold in the panettone cubes and candied mixed peel using a spatula. Don’t over-mix—just enough to distribute them evenly without flattening your whipped base. Be sure to save a handful of the bread cubes and peel bits to sprinkle on top later; it adds that extra festive touch and flavor burst when serving. I find folding by hand is much better for this step to keep the texture light and fluffy.

Step 3: Freeze and Let the Flavors Marry

Transfer your mixture into a freezer-safe container, cover it tightly with a lid or plastic wrap, and pop it in the freezer for at least six hours, or ideally overnight. I usually let mine sit overnight to get that perfect scoopable consistency. Before serving, remove it from the freezer about 10-15 minutes early to let it soften slightly—this makes scooping easier and brings out those lovely flavors even more.

How to Serve Panettone Ice Cream Recipe

Garnishes

I love scattering a few extra panettone cubes and candied peel on top for that festive look and surprise little bites of sweetness. Sometimes, I add a drizzle of warmed dark chocolate or a sprinkle of chopped pistachios—those nutty accents pair beautifully with the creamy, fruity flavors.

Side Dishes

This ice cream shines on its own but can also pair wonderfully with warm desserts like a spiced poached pear or a simple chocolate lava cake. I often serve it alongside biscotti or thin crisp cookies for a delightful textural contrast during holiday gatherings.

Creative Ways to Present

For special occasions, I’ve scooped this ice cream into individual stemmed glasses layered with roasted berries and a splash of spiced rum syrup. It dresses up the dessert beautifully and feels extra indulgent. You can also make elegant ice cream sandwiches using panettone slices toasted lightly on a griddle. Totally memorable and delicious!

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover Panettone Ice Cream in an airtight container in the freezer—this helps it stay fresh and prevents it from picking up smells. It’s best to consume within 2 weeks for optimal taste and texture. Just make sure to press a piece of parchment paper directly on the surface before sealing to reduce ice crystals.

Freezing

This recipe freezes beautifully thanks to the condensed milk base, so you can prepare it well in advance of holiday celebrations. When freezing, I like to label the container with the date—it makes planning easier when you’re juggling several desserts at once.

Reheating

Ice cream doesn’t need reheating, but if it’s too hard from the freezer, just let it sit at room temperature for 10-15 minutes. In my experience, this softening period really brings out the flavors and makes scooping effortless without ruining the texture.

FAQs

Final Thoughts

This Panettone Ice Cream Recipe is one of those rare treats that feels both indulgent and festive while being ridiculously easy to make. I love how it brings together the familiar holiday flavors with a creamy, dreamy texture that everyone enjoys. If you’re looking for a unique, crowd-pleasing dessert that’s hassle-free and can be made ahead, give this one a go—you might just find a new family favorite, just like I did!

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