Panettone ice cream is a luxurious, no-churn frozen dessert that captures the festive flavors of the classic Italian Christmas bread in a creamy, scoopable form. Cubes of panettone are soaked in milk, then folded into a sweetened whipped cream base with candied fruit and dark chocolate, creating a rich, egg-free custard-like texture without an ice cream maker. The bread softens into custard-like pockets while the candied peel and chocolate add bursts of flavor, making it a brilliant way to use up leftover panettone or to enjoy the holiday taste any time of year.
Ingredients
- 2 cups (480 ml) heavy cream, cold
- 1 (14 oz / 397 g) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups (150 g) panettone, crust removed, cut into 1/2-inch (1 cm) cubes
- 1/2 cup (120 ml) whole milk
- 1/2 cup (80 g) candied orange peel, finely chopped
- 1/2 cup (85 g) dark chocolate chips or chopped dark chocolate
- Pinch of salt
Instructions
- In a medium bowl, combine the panettone cubes and whole milk. Stir gently to coat, then let sit for 10 minutes, allowing the bread to soak up the milk.
- In a large mixing bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form (about 3–4 minutes). Be careful not to over-whip, or the cream will become grainy.
- In a separate small bowl, stir the sweetened condensed milk, vanilla extract, and salt together.
- Gently fold the condensed milk mixture into the whipped cream using a spatula, until no streaks remain.
- Add the soaked panettone (including any remaining milk), candied orange peel, and chocolate chips. Fold gently until evenly distributed.
- Pour the mixture into a 9×5-inch (23×13 cm) loaf pan or a 2-quart (2 L) freezer-safe container. Smooth the top with a spatula.
- Cover tightly with plastic wrap or a lid, then freeze for at least 6 hours, or overnight, until firm.
- Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
Tips
- Use day-old panettone: Slightly stale panettone absorbs the milk better and won’t turn mushy. If your panettone is very fresh, toast the cubes in a 350°F (175°C) oven for 5 minutes to dry them out.
- No ice cream maker needed: The condensed milk and whipped cream create a creamy texture without churning. Just make sure the cream is very cold and whipped to stiff peaks for the best volume.
- Substitute panettone: If you don’t have panettone, use brioche or challah bread. The texture will be similar, though the flavor will be less citrusy. Add 1/2 teaspoon of orange zest to compensate.
- Don’t skip the soaking: Soaking the bread in milk is essential to prevent ice crystals from forming around dry bread pieces. It also helps the bread blend into the creamy base.
Serving Suggestions
Serve scoops of panettone ice cream in chilled bowls or sugar cones. For a festive touch, drizzle with a little warm chocolate sauce or caramel, and sprinkle with extra candied orange peel or toasted almonds. It pairs beautifully with a shot of espresso or a glass of sweet dessert wine like Vin Santo. You can also sandwich it between two soft cookies for an ice cream sandwich.
Variations
- Chocolate Panettone: Use chocolate panettone and increase the chocolate chips to 3/4 cup (130 g).
- Spiced: Add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and a pinch of cloves to the cream base for a warmer holiday flavor.
- Nutty: Fold in 1/2 cup (60 g) of toasted pistachios or hazelnuts along with the chocolate.
- Boozy: For adults, replace 2 tablespoons of the milk with rum or brandy. Add it to the panettone while soaking. (Always drink responsibly.)
Storage and Reheating
Store the panettone ice cream in an airtight container in the freezer for up to 2 weeks. Press a piece of plastic wrap directly onto the surface before sealing to prevent ice crystals from forming. To serve, let it sit at room temperature for 5–10 minutes to soften. Do not microwave the ice cream to soften it, as it will melt unevenly and ruin the texture. If the ice cream becomes too hard after a few days, let it sit longer – up to 15 minutes – before scooping.
Frequently Asked Questions
Can I use a different type of bread? Yes, brioche or challah work well. They are softer than panettone, so reduce the soaking time to 5 minutes and add a little orange zest to mimic the flavor.
Can I make this without condensed milk? Yes, you can substitute 1 cup (240 ml) of heavy cream and 1/2 cup (100 g) of sugar, but the texture will be icier. Condensed milk adds sweetness and prevents ice crystals, so the result will be less creamy. If you use this substitute, you may need to add 1 tablespoon of corn syrup or honey to improve texture.
Why is my ice cream too hard after freezing? This is normal for no-churn ice cream. The high fat content from the cream and condensed milk should keep it scoopable, but if it’s too hard, let it sit at room temperature for 10–15 minutes before scooping. Also, make sure your freezer isn’t set below 0°F (-18°C).
Can I use fresh panettone instead of stale? Yes, but fresh panettone is very moist. Toast the cubes in a 350°F (175°C) oven for 5–7 minutes to dry them out slightly, then let cool before soaking.
Is this ice cream safe for pregnant women? Yes, this recipe uses no raw eggs, so it is safe for pregnant women as long as the dairy products are pasteurized. Check the labels on your cream and condensed milk.
Can I add alcohol? Yes, you can add up to 2 tablespoons of rum, brandy, or limoncello. Alcohol lowers the freezing point, so the ice cream will be softer. Add it to the milk when soaking the panettone. This is for adults of legal drinking age.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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