Panettone Ice Cream Cake
A no-bake panettone ice cream cake made with creamy semifreddo and rich chocolate. The perfect showstopper dessert for the holidays.
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
- Substitute panettone with pandoro or pound cake
- Use orange juice + zest instead of liqueur
- Freeze tightly wrapped for up to 2 weeks
- Use orange juice + zest instead of liqueur
- Freeze tightly wrapped for up to 2 weeks