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Ice Cream Stuffed Mini Panettone with Cherries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 133 reviews
  • Author: Julia
  • Prep Time: 40 min
  • Cook Time: 5 min
  • Total Time: 405 min
  • Yield: 8 servings (8 mini Panettone)
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Italian

Description

Delight in this festive and indulgent Ice Cream Stuffed Mini Panettone recipe, featuring rich cherry and chocolate flavors. Perfect for holiday gatherings or special occasions, these mini Panettone are hollowed out and filled with decadent homemade chocolate cherry ice cream, then garnished with fresh cherries, dark chocolate, and sprinkles for a stunning presentation.

Ingredients

Scale

Panettone

  • 8 Mini Panettone

Chocolate Cherry Ice Cream

  • 14 oz (392g) sweetened condensed milk
  • 2.5 cups (600ml) heavy cream
  • ½ cup (120ml) milk
  • 4 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 32 Amarena cherries in syrup (4 cherries per Panettone)

Garnishes

  • Heavy cream (double cream UK), for serving
  • Dark chocolate, shaved or grated
  • Sprinkles
  • Fresh cherries

Instructions

  1. Prepare the ice cream base: In a mixing bowl, combine the sweetened condensed milk, heavy cream, milk, cocoa powder, and vanilla extract. Whisk until all ingredients are fully incorporated and smooth, creating a rich chocolate ice cream mixture.
  2. Add the cherries: Gently fold in the Amarena cherries along with some syrup, ensuring the cherries are evenly distributed throughout the ice cream base for balanced cherry flavor.
  3. Freeze the ice cream: Pour the ice cream mixture into a freezer-safe container, cover tightly, and place in the freezer for at least 6 to 8 hours or overnight until fully set and scoopable.
  4. Prepare the panettone: Once the ice cream is frozen, carefully hollow out the center of each mini Panettone, removing enough bread to create space for stuffing without piercing the bottom or sides.
  5. Stuff the Panettone: Spoon the chocolate cherry ice cream generously into each hollowed mini Panettone, pressing lightly to fill the cavity completely and smoothly. Return the stuffed Panettone to the freezer to firm up if needed before serving.
  6. Plate and garnish: Just before serving, top each stuffed Panettone with a dollop of heavy cream or double cream, sprinkle dark chocolate shavings, add colorful sprinkles for a festive touch, and place a fresh cherry on top for garnish.
  7. Serve immediately: Serve the stuffed Panettone chilled as a festive dessert and enjoy the creamy, chocolaty, and fruity layers with each bite.

Notes

  • This recipe makes more ice cream than required for 8 mini Panettone; you can freeze leftover ice cream separately for later use.
  • Ensure to hollow out the Panettone carefully to avoid breaking the bread shell.
  • For a richer dessert, use double cream or heavy cream with the highest fat content available.
  • Amarena cherries add an authentic tart cherry flavor—substitute with maraschino or other preserved cherries if not available.

Nutrition

  • Serving Size: 1 stuffed mini Panettone
  • Calories: 566 kcal
  • Sugar: 13 g
  • Sodium: 40 mg
  • Fat: 14 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 0.4 g
  • Protein: 3 g
  • Cholesterol: 46 mg

Find it online: https://lazydayrecipes.com/ice-cream-stuffed-mini-panettone-with-cherries-recipe/