Ice Cream Stuffed Mini Panettone (Cherry and Chocolate)
Dec 04, 2023, Updated Sep 02, 2024
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Individual Ice Cream Stuffed Mini Panettones filled with the easiest no-churn Amarena cherry and chocolate ice cream. This festive dessert looks so impressive and is so quick and easy to make. Perfect for Christmas dinner parties or the big day itself!
Let’s celebrate the festive season with these incredible Ice Cream Stuffed Mini Panettones.
Not only do they look so impressive and super fun but they’re unbelievably easy to make.
They’re made with store-bought mini Panettones that are hollowed out and stuffed with our no-churn Amarena cherry and chocolate ice cream. Beautifully smooth and creamy chocolate ice cream studded with sour Italian Amarena cherries.
To finish it off we dunk the mini Panettones in dark chocolate and festive sprinkles for the ultimate stress-free Christmas dessert!
Ingredients
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Pin ItIngredient notes and substitutions
- Mini Panettones – You can use traditional flavoured mini Panettone or chocolate chip. I have tried using full chocolate panettone but it tends to rip from the paper case like a muffin which will give you a ragged look.
- Sweetened condensed milk – this is a key ingredient for making the ice cream filling so don’t skip it or substitute it for anything else.
- Heavy cream (double cream UK) – don’t be tempted to use lower fat cream it needs to be full fat for this recipe.
- Cocoa powder – use good quality cocoa powder preferably 70% cocoa.
- Amarena cherries – delicious sour Italian cherries jarred in sweet syrup. You can also use Maraschino cherries which are sweeter.
Step by step photos and instructions
Make the ice cream
Add the cocoa powder and milk to a saucepan. Heat on a medium heat and stir with a whisk until the milk just starts to simmer and the cocoa powder has dissolved. Set aside to cool completely (it’s really important this mixture is cold before moving to the next step) (photos 1 and 2).
Once cooled, add the milk cocoa mixture, condensed milk, cream and vanilla to a stand mixer with whisk attachment or use a large mixing bowl and electric whisk. Whisk the mixture to soft peaks (be careful not to overwhip) (photos 3 and 4).
Stuff the Panettones
Use a knife to cut around the bottom of each panettone keeping a small border (photo 5).
Try to remove the base in one piece so this can act as your lid once filled and use a spoon to hollow out the panettone being careful to not pierce the top end of the bread (photo 6).
Next, add about 1 tablespoon of ice cream mixture then layer 2-3 amarena cherries. Repeat this 2-3 times until you’ve filled the mini panettone making sure you finish with a layer of ice cream. Press the lid back on the panettone then carefully wrap in plastic wrap (cling film) (photo 7-11).
Repeat this with all the mini panettone then place in the freezer for at least 6 hours but preferably overnight. Any leftover ice cream mixture can be added to a freezer-proof container and frozen for later.
Optional topping
Dip the top of each Panettone in melted dark chocolate and top with sprinkles (photo 12).
Let the Panettones sit for about 10 minutes before serving so the ice cream is soft enough.
Serving ideas
There are a few different ways you can top these mini panettones. Here are a few of my favourites.
- Chocolate dipped – remove from the freezer and dip in melted dark, milk or white chocolate followed by sprinkles (go for something festive like snowflakes and silver balls) or chocolate chips. The chocolate will set quickly because the Panettones are frozen so you need to add the sprinkles straight away.
- Whipped cream – whip heavy cream (double cream UK) with a splash of your favourite liqueur such as Frangelico or Amaretto to soft peaks and add a dollop to each mini Panettone. Go a step further with grated chocolate and a fresh cherry.
- Amarena cherries – if you want that extra cherry flavour top with whipped cream and a spoonful of Amarena cherries.
Recipe Tips
- Before serving – remove the Panettones from the freezer about 10 minutes before serving to allow the ice cream to soften.
- Other ice cream fillings – you can fill the mini Panettone with any ice cream you like. Why not try our Stracciatella or Pistachio ice cream (both no-churn) or use your favourite store-bought one just let it soften a bit before filling.
Yes, you can make this recipe using one large full-size Panettone instead of mini ones.
Add any leftover mixture to a freezer-proof container, add any leftover Amarena cherries if you want and freeze the ice cream for a later date.
More Italian Christmas recipes to try
Italian Christmas Recipes
Amaretto Red Wine Poached Pears
Italian Desserts
Pandoro Christmas Tree Cake (Italian Christmas Cake)
Italian Cookies
Cuccidati (Italian Fig Cookies)
Italian Cookies
Italian Butter Cookies (Pasta Frolla Montata)
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Ice Cream Stuffed Mini Panettone (Cherry & Chocolate)
Ingredients
- 8 Mini Panettone
- 14 oz sweetened condensed milk, (392g)
- 2.5 cups heavy cream, (600ml)
- ½ cup milk, (120ml)
- 4 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 32 Amarena cherries in syrup, (4 in each panettone)
Topping ideas (optional)
- Heavy cream, (double cream UK)
- Dark chocolate
- Sprinkles
- Fresh cherries
Instructions
Make the ice cream
- Add the cocoa powder and milk to a saucepan. Heat on a medium heat and stir with a whisk until the milk just starts to simmer and the cocoa powder has dissolved. Set aside to cool completely (it’s really important this mixture is cold before moving to the next step).
- Once cooled, add the milk cocoa mixture, condensed milk, cream and vanilla to a stand mixer with whisk attachment or use a large mixing bowl and electric whisk.
- Whisk the mixture to soft peaks (be careful not to overwhip).
Stuff the Panettones
- Use a knife to cut around the bottom of each panettone keep a small border of around ⅛ inch (1/2 cm). Try to remove the base in one piece so this can act as your lid once filled and use a spoon to hollow out the panettone being careful to not pierce the top end of the bread.
- Next add about 1 tablespoon of ice cream mixture then layer 2 amarena cherries. Repeat this 2-3 times until you’ve filled the mini panettone making sure you finish with a layer of ice cream. Press the lid back on the panettone then carefully wrap in plastic wrap (cling film).
- Repeat this with all the mini panettone then place in the freezer for at least 6 hours but preferably overnight. Any leftover ice cream mixture can be added to a freezer-proof container and frozen for later.
Optional topping
- Whip more heavy cream to soft peaks and add a dollop to the top of each Panettone with grated chocolate or chocolate shards and a fresh cherry.
- Let the Panettones sit for about 10 minutes before serving so the ice cream is soft enough.
Video
Notes
- Milk – you can use full-fat or semi-skimmed.
- Chocolate shards – scrape a sharp knife along the back of a chocolate bar to create chocolate shards. I find dark chocolate works best but you can use milk or even white chocolate if you prefer.
- Other topping ideas – you can dip the mini panettone straight from the freezer in melted chocolate then top with sprinkles. The chocolate sets almost immediately since the panettones are frozen so you need to be quick and do one at a time.
- Storage – the mini Panettone will keep well in the freezer for months.
- Serving – Remove from the freeze at least 10 minutes before serving to allow the ice cream to soften.
- Serving size – this recipe makes a full batch of ice cream (about enough to fill 18 mini Panettones depending on size or one full-size Panettone. You can use more or less mini Panettone as you need them and freeze any leftover ice cream.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
