Ice Cream Stuffed Mini Panettone with Cherries Recipe

If you’re looking for a show-stopping dessert that’s both charming and indulgent, let me introduce you to the Ice Cream Stuffed Mini Panettone with Cherries Recipe. This little treat brings together the fluffy, sweet goodness of mini panettone with rich, homemade cherry-chocolate ice cream—trust me, it’s an absolute crowd-pleaser. Whether you’re celebrating a special occasion or just want to impress your family (or yourself!), this recipe is a total winner you’ll want to bookmark.

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Ingredients You’ll Need

The ingredients in this Ice Cream Stuffed Mini Panettone with Cherries Recipe come together beautifully. The creamy texture from heavy cream combined with the richness of sweetened condensed milk forms the perfect base for your ice cream, while Amarena cherries add just the right touch of tartness. Make sure to grab some good-quality cocoa powder and a handful of fresh cherries to finish it off.

• Mini Panettone: These little Italian sweet breads are perfect as edible containers for the ice cream—great to find around the holidays.
• Sweetened Condensed Milk: This adds the perfect creamy sweetness, so you don’t need extra sugar.
• Heavy Cream: I use this for a smooth, silky ice cream base; makes all the difference in texture.
• Milk: Helps lighten the ice cream base a bit so it doesn’t feel too heavy.
• Cocoa Powder: Choose unsweetened for deep chocolate flavor without extra sugar.
• Vanilla Extract: A splash adds warmth and rounds out the flavors beautifully.
• Amarena Cherries in Syrup: These little gems bring gorgeous color and a burst of tart-sweetness in every bite.
• Heavy Cream (double cream UK) for Garnish: Whipped to soft peaks, it adds that irresistible touch of creaminess on top.
• Dark Chocolate: For drizzling or shaving over the finished dessert—it amps up the chocolate factor wonderfully.
• Sprinkles: Not necessary, but they add a playful sparkle—especially great if serving to kids or for festive vibes.
• Fresh Cherries: A fresh pop of color and flavor to decorate your final dish.

Variations

I love how versatile this Ice Cream Stuffed Mini Panettone with Cherries Recipe is, and I often switch it up to suit the season or my mood. Feel free to experiment—you’ll find that small tweaks make the dessert uniquely yours.

• Chocolate Lover’s Dream: I once added extra dark chocolate chunks into the ice cream base and the contrast of textures was incredible.
• Fruit Swap: Try swapping Amarena cherries for fresh raspberries or strawberries for a lighter, fresher feel.
• Dairy-Free Version: Use coconut cream and condensed coconut milk for a dairy-free twist that’s just as luscious.
• Nutty Crunch: Adding toasted hazelnuts or almonds gives a lovely crunch and nutty depth that my family adores.

How to Make Ice Cream Stuffed Mini Panettone with Cherries Recipe

Step 1: Make the Cherry Chocolate Ice Cream Base

Start by mixing the sweetened condensed milk, heavy cream, milk, cocoa powder, and vanilla extract in a large bowl. Whisk everything together until smooth and the cocoa is fully incorporated—no lumps, please! I like to whip it just a bit to help it become fluffy, which gives the ice cream a light texture. Then, gently fold in the Amarena cherries, making sure they’re evenly distributed so every bite gets that delicious cherry surprise.

Step 2: Freeze the Ice Cream Until Firm

Pour the ice cream mixture into a freezer-safe container and smooth the surface. Cover it tightly with a lid or plastic wrap and place it in the freezer for at least 6 hours or overnight. This recipe actually yields more ice cream than needed for 8 mini panettone, so you’ll have plenty to spare—or save for another dessert day!

Step 3: Hollow Out the Mini Panettone

Once your ice cream is nicely frozen, it’s time to prep the panettone. Grab each mini panettone and carefully cut off the top. Using a small spoon, hollow out the interior to create a little “bowl” for your ice cream stuffing. Be sure to leave a sturdy outer shell so it holds together—this part is crucial because you want the perfect bite balance of bread and ice cream!

Step 4: Stuff and Decorate

Scoop your homemade cherry chocolate ice cream into each hollowed mini panettone—don’t be shy, fill it generously! Replace the top piece of bread like a lid, then give each one a little swirl of whipped heavy cream on top. To finish, drizzle melted dark chocolate, sprinkle some colorful sprinkles, and garnish with fresh cherries. This last step is my favorite because it turns the dessert into a real showpiece.

Step 5: Serve Immediately or Freeze Again

If you’re serving right away, enjoy the delightful mash-up of cold ice cream and soft bread. Alternatively, if you want to serve these later, pop your stuffed panettone back into the freezer to keep everything nice and firm—not to mention delicious!

How to Serve Ice Cream Stuffed Mini Panettone with Cherries Recipe

Garnishes

I love topping these beauties with a big dollop of whipped heavy cream and a drizzle of rich dark chocolate—which really amps up the indulgence factor. Adding a few fresh cherries on top not only adds a fresh pop of color but also brightens every bite. For a festive touch, colorful sprinkles bring a playful vibe that’s always a hit, especially if you’re serving kids or at parties.

Side Dishes

This dessert is pretty star-studded on its own, but if you want to pair it with something light, try a crisp espresso or a citrusy sorbet to balance the creaminess. I sometimes serve it alongside a simple mixed green salad with vinaigrette for a more complete meal experience, especially when I want to add a touch of freshness.

Creative Ways to Present

For special occasions, I like to serve these panettone “ice cream cups” on a beautiful platter lined with mint leaves and edible flowers—it really elevates the look. Another fun idea I tried was stacking two stuffed mini panettone vertically with a ribbon around them for a cute gift presentation. If you’re feeling extra fancy, try cutting the panettone into slices and serving with scoops of leftover ice cream on the side for a parfait-inspired dessert.

Make Ahead and Storage

Storing Leftovers

Leftover ice cream? Keep it in an airtight container in the freezer and it’ll stay great for a couple of weeks. If you have stuffed mini panettone leftover, wrap each one tightly in plastic wrap and store in the freezer to prevent ice crystals from forming. This way, you can enjoy them later without losing any of their deliciousness.

Freezing

I learned the hard way that freezing the stuffed panettone works brilliantly if you wrap them very well! Use a double layer of plastic wrap and place them in a freezer bag. This prevents freezer burn and keeps the ice cream from picking up other flavors. When you’re ready, take them out and let them soften just slightly before serving.

Reheating

This dessert really shines best cold, so I usually serve it straight from the freezer or allow it to thaw for 3-5 minutes at room temperature. Avoid heating it in the microwave, as that will melt the ice cream and ruin the panettone’s delicate texture. Instead, think of it as a cold treat with a cozy bread base.

FAQs

Final Thoughts

This Ice Cream Stuffed Mini Panettone with Cherries Recipe felt like magic the first time I made it—combining two textures I love and creating something totally special. It’s a dessert that’s as fun to assemble as it is to eat, and I guarantee that once you try it, you’ll find yourself making it again and again. So go ahead, prep that ice cream, hollow out the panettone, and get ready to enjoy one of the most delightful, satisfying desserts you’ll ever have. Trust me, your friends and family will be begging for this recipe!

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