Panettone ice cream cake is a stunning, no-bake dessert that combines Italy’s beloved holiday bread with layers of creamy semifreddo and rich dark chocolate. Whether you’re repurposing leftover panettone or making something unique for a festive gathering, this frozen dessert is as impressive as it is simple. With just 20 minutes of prep and no oven required, it’s perfect for special occasions — or whenever you’re craving something elegant and sweet.
Table of Contents
Why You’ll Love This Recipe
- No baking needed – Just assemble and freeze!
- Perfect for the holidays – Great use of leftover panettone
- Make-ahead magic – Prepare it the day before and let the freezer do the work
- Elegant but easy – Looks fancy, tastes incredible, and takes minimal effort
- Customizable – Swap liqueurs, add different toppings, or use flavored panettone
Ingredients
For the cake base:
- 1 whole panettone (about 26 oz)
For the semifreddo filling:
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- 1 cup sweetened condensed milk (14 oz can)
- 1 fl oz Cointreau (or orange juice + zest for non-alcoholic)
- 1 cup cold heavy cream
For the topping:
- 1 cup dark chocolate (7 oz), chopped
- Sprinkles (optional, for decoration)
Instructions
- Prepare the Panettone Bowl
Slice panettone into ½-inch thick pieces. Line a medium mixing bowl with plastic wrap, leaving extra overhang. Place a slice of panettone on the bottom and arrange others around the sides, overlapping slightly. - Make the Semifreddo Filling
In a stand mixer or large bowl, combine vanilla, sugar, condensed milk, and Cointreau. Add cold heavy cream and whip until soft peaks form. Do not overmix. - Fill the Cake Mold
Pour the semifreddo into the lined bowl. Fold overhanging panettone slices to cover the top. Seal with plastic wrap. Freeze for at least 6 hours, preferably overnight. - Unmold and Finish
Unwrap the frozen cake and invert onto a wire rack over a tray. Melt chocolate in a double boiler. Let cool slightly, then pour over the cake. Add sprinkles while the chocolate is still soft. - Serve
Let cake sit at room temp for 5–10 minutes for easier slicing. Slice and enjoy!
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Chill Time: 6+ hours
- Total Time: ~6 hours 20 minutes
- Servings: 8
- Difficulty: Medium
Nutrition Facts (Per Entire Cake – Approximate)
- Calories: 4,850–5,000
- Protein: 60–70g
- Fat: 200–220g
- Carbohydrates: 660–700g
(Per slice: roughly 600 calories based on 8 servings)
Tips & Variations
- Don’t skip the chill time – 6 hours minimum ensures clean slices and proper texture
- Use chocolate chip panettone for extra richness
- Substitutions:
- No Cointreau? Use orange juice and zest
- No panettone? Pandoro, pound cake, or brioche will work
- Use milk chocolate or ganache if dark chocolate is too intense
FAQs
Can I make this without alcohol?
Yes! Just swap Cointreau with 2 tbsp orange juice + ½ tsp zest.
How far in advance can I make this?
Up to 2 weeks ahead — wrap well to avoid freezer burn.
How do I slice it cleanly?
Use a serrated knife and let it sit 5–10 minutes at room temperature first.
Can I use flavored panettone?
Absolutely! Chocolate chip or even lemon panettone works wonderfully.
Panettone Ice Cream Cake
Equipment
- – Mixing bowl
- – Hand or stand mixer
- – Medium bowl (for mold)
- – Plastic wrap
- – Serrated knife
Ingredients
- #### For the cake base:
- – 1 whole panettone 26 oz
- #### For the semifreddo:
- – 1 tsp vanilla extract
- – ¼ cup sugar
- – 1 cup sweetened condensed milk 14 oz
- – 1 fl oz Cointreau or orange juice + zest
- – 1 cup cold heavy cream
- #### For the topping:
- – 1 cup dark chocolate 7 oz, chopped
- – Sprinkles optional
Instructions
- Slice panettone into ½-inch thick pieces.
- Line a bowl with plastic wrap and arrange panettone slices to cover the bottom and sides.
- In a bowl, combine vanilla, sugar, condensed milk, and Cointreau. Add cold cream and whip to soft peaks.
- Pour the filling into the panettone-lined bowl. Cover with more panettone.
- Wrap tightly and freeze for 6 hours or overnight.
- Unwrap and invert cake onto a rack. Melt chocolate, pour over top, and decorate with sprinkles.
- Let sit at room temp for 5–10 minutes before slicing.
Notes
– Use orange juice + zest instead of liqueur
– Freeze tightly wrapped for up to 2 weeks
Conclusion
This panettone ice cream cake is proof that easy desserts can still steal the show. With creamy semifreddo, a soft, spongy panettone crust, and rich chocolate on top, it’s a crowd-pleaser you’ll want to bring to every holiday table. Keep a panettone in your pantry and you’ll always have a backup plan for an elegant last-minute dessert.