If you’ve ever wondered how to turn that classic holiday treat, panettone, into something refreshingly indulgent, you’re in for a real delight. My Panettone Ice Cream Recipe is a fan-freaking-tastic way to enjoy the buttery, fruity goodness of panettone with a creamy, no-churn ice cream twist. It’s ridiculously easy to make, requires just a handful of ingredients, and the result? A smooth, dreamy dessert that my family absolutely goes crazy for every winter. Trust me, once you try this, you’ll want to whip it up all year round.
Why You’ll Love This Recipe
- No-Churn Convenience: You don’t need an ice cream maker, which means zero fuss and super quick prep.
- Holiday Nostalgia: It captures all the cozy flavors of panettone with dark rum and candied peel for that festive punch.
- Creamy, Light Texture: The combination of condensed milk and heavy cream makes it smooth without being heavy.
- Customizable Garnish: You get to sprinkle on extra cubes and peel for a pretty, textured finish every time.
Ingredients You’ll Need
Each ingredient here plays a key role in balancing rich creaminess with the fruity, boozy notes of panettone. You’ll want to pick a quality panettone with good chunks of fruit and a fragrant vanilla bean paste (if you can find it) to really elevate the flavor.
- Condensed milk: This adds the perfect sweetness and creamy consistency without needing to add sugar separately.
- Heavy cream: Also known as double cream, it whips into those lovely soft peaks that make the ice cream so fluffy and smooth.
- Vanilla bean paste or extract: I prefer paste because it has those pretty little vanilla seeds and a richer flavor.
- Dark rum: Just a splash gives a subtle warmth and helps keep the ice cream scoopable.
- Panettone bread: Cubed, this is your star ingredient offering soft sweetness and a surprise burst of fruit in every bite.
- Candied mixed peel: This adds zesty citrus notes and a chewy contrast that’s irresistibly festive.
Variations
I love how adaptable this Panettone Ice Cream Recipe is. Play around with the alcohol, mix-ins, or even make it dairy-free to suit your tastes and dietary needs. It’s really forgiving, so have fun with it!
- Alcohol Variation: I swapped dark rum for a splash of orange liqueur once, and it added a bright, citrusy twist that my guests adored.
- Fruit Mix-Ins: Try adding chopped dried cherries or raisins soaked in brandy for an extra festive bite.
- Dairy-Free Version: Use coconut cream instead of heavy cream and a dairy-free condensed milk alternative for a vegan-friendly spin.
- Extra Crunch: Toasted nuts like almonds or pistachios folded in can add a nice unexpected texture.
How to Make Panettone Ice Cream Recipe
Step 1: Whip Your Creamy Base to Perfection
Start by pouring your heavy cream, condensed milk, dark rum, and vanilla into a large mixing bowl. Use an electric mixer on medium-high speed and whip until the mixture thickens completely and forms soft peaks—this usually takes about 3 to 5 minutes. Don’t rush this part; the texture here will define how light and smooth your ice cream turns out. If you stop too soon, it’ll be runny, so be patient and watch for those soft peaks perfect for folding.
Step 2: Gently Fold in Cubed Panettone and Candied Peel
Take your panettone bread cubes and candied mixed peel and fold them carefully into the whipped base. Be gentle here—you want all those chunks evenly dispersed but don’t want to deflate your creamy mixture. Save a bit of both to sprinkle on top later for that beautiful, rustic finish. This step is where the magic happens: the fruity chewiness contrasts beautifully with the creamy ice cream.
Step 3: Freeze and Enjoy
Transfer your mixture into a freezer-proof container, cover it tightly, and let it freeze for at least 6 hours, though I often leave mine overnight for the best texture. When you’re ready to serve, pull it out about 10-15 minutes beforehand to soften slightly for easier scooping. The first time I made this, I learned this rest time really makes a difference—it scoops like a dream and melts just right on your tongue.
Pro Tips for Making Panettone Ice Cream Recipe
- Beat Until Soft Peaks: Whipping the cream to soft peaks—not stiff—helps maintain that luxurious, creamy texture without becoming too dense.
- Use Fresh Panettone: I learned that day-old panettone works best because it soaks up flavors without falling apart into mush.
- Freeze Overnight: Letting it freeze overnight allows the flavors to marry perfectly and the ice cream to firm up nicely for scooping.
- Rest Before Serving: Don’t skip the 10-15 minute rest at room temp to get scooping consistency that’s not rock hard or too soft.
How to Serve Panettone Ice Cream Recipe
Garnishes
I always sprinkle extra cubed panettone and candied peel on top—it looks stunning and gives your first bite an instant burst of that signature texture and sweetness. For a little extra indulgence, drizzle a bit of warm dark chocolate or caramel sauce over the top. Sometimes, I like to add a few toasted almonds for crunch or a dusting of cinnamon to amp the warmth.
Side Dishes
This ice cream is a dessert all on its own, but I love pairing it with a cup of rich espresso or a glass of sweet dessert wine to elevate the experience. It also goes beautifully alongside a simple mixed berry compote or a warm fruit tart during holiday dinners.
Creative Ways to Present
For special occasions, I’ve served this scooped into vintage coupe glasses with panettone chunks layered between for a parfait effect. Another fun idea is to serve scoops nestled next to slices of toasted panettone drizzled with honey for guests to mix and match textures. These little touches always wow friends and family!
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully if you keep them in an airtight container. I usually press a piece of parchment or plastic wrap directly on the ice cream surface before sealing the lid—this prevents ice crystals from ruining that silky texture. Stored properly, it stays perfect for up to 2 weeks in the freezer.
Freezing
Because this is a no-churn recipe with whipped cream, it freezes smoothly without needing to be churned periodically. Just pop it in the coldest part of your freezer. If your freezer has an ice dispenser or frost issues, I recommend placing the container inside a larger plastic bag for extra protection against freezer burn.
Reheating
You don’t actually reheat ice cream, but I do let it thaw gently at room temperature for about 10 to 15 minutes before serving. This little waiting trick makes scooping effortless and restores that creamy mouthfeel. Avoid microwaving or trying to speed-thaw it—in my experience, that just messes with the texture.
FAQs
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Can I make this Panettone Ice Cream Recipe without an ice cream maker?
Absolutely! This recipe is designed to be no-churn, meaning you don’t need any special equipment to get creamy, smooth ice cream. The whipped cream and condensed milk base creates a luscious texture without freezing crystals, making it ideal if you don’t own an ice cream maker.
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Can I substitute the panettone with other bread?
You can, but the flavor will be different. Panettone’s fruity, buttery character is key to the unique taste of this ice cream. For a similar effect, try using a brioche or fruit-studded sweet bread, but the authentic holiday vibe really comes from traditional panettone.
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How long can I store this ice cream in the freezer?
Stored properly in an airtight container with a layer of plastic wrap on top, your Panettone Ice Cream will keep well for up to 2 weeks. Beyond that, it might start developing ice crystals and lose some creaminess.
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Can I make this recipe ahead for a party?
Definitely! I usually prepare it the day before or even two days ahead so the flavors marry and it’s perfectly set. Just remember to take it out of the freezer about 15 minutes before serving so it’s easier to scoop.
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What if I don’t have dark rum?
You can substitute with another spirit like brandy, orange liqueur, or even a teaspoon of vanilla extract alone. The alcohol helps maintain the right texture and adds depth of flavor, but it’s not essential, so your ice cream will still be delicious without it.
Final Thoughts
This Panettone Ice Cream Recipe is truly one of my all-time favorites for bringing a little festive magic into your freezer. I love how it transforms a holiday classic into a playful, creamy dessert that everyone can enjoy (even those who aren’t big fruit bread fans). Give it a go—you’ll be amazed at how simple it is, and I bet it’ll become a beloved tradition in your kitchen just like it did in mine. Here’s to sweet moments and even sweeter ice cream!
Print
Panettone Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Description
Panettone Ice Cream is a smooth and creamy no-churn dessert bursting with festive flavors of panettone bread, candied peel, vanilla, and dark rum. This easy-to-make treat requires no ice cream maker and is perfect for holiday celebrations or any time you want a rich, indulgent frozen dessert.
Ingredients
Ice Cream Base
- 14 oz can of condensed milk (397g)
- 2.5 cups heavy cream (double cream UK) (600ml)
- ¼ tsp vanilla bean paste or 1 tsp vanilla extract
- 2 tbsp dark rum
Mix-ins and Garnish
- ¼ to ⅓ of a panettone bread, cut into cubes
- ½ cup candied mixed peel (100g)
Instructions
- Prepare the Ice Cream Base: In a large mixing bowl, combine the heavy cream, condensed milk, dark rum, and vanilla bean paste or extract. Using an electric mixer, beat the mixture until it becomes very thick, smooth, and forms soft peaks. This ensures a creamy and airy texture for the ice cream.
- Fold in Panettone and Candied Peel: Cut the panettone bread into small cubes. Gently fold the cubed panettone and the candied mixed peel into the thickened ice cream base. Be careful to retain some panettone and peel to scatter on top as a garnish later.
- Freeze the Mixture: Transfer the prepared mixture into a freezer-proof container. Cover it with a lid or plastic wrap to prevent freezer burn. Freeze the ice cream for at least 6 hours, or preferably overnight, to allow it to set properly.
- Serve: About 10 to 15 minutes before serving, remove the ice cream from the freezer to soften slightly for easy scooping. Garnish with the reserved panettone cubes and candied peel, then enjoy your festive Panettone Ice Cream.
Notes
- This recipe is no-churn, meaning no ice cream maker is needed.
- Use good quality panettone and candied peel for the best flavor.
- The dark rum adds a rich depth; you can omit or substitute it with a non-alcoholic alternative if desired.
- Beating the cream to soft peaks is essential for a light, creamy texture.
- Allow the ice cream to thaw slightly before serving for easy scooping.
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 23 g
- Sodium: 67 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 79 mg
