Italian Christmas Recipes/ Italian Desserts

Panettone Ice Cream (No Churn)

December 18, 2020 by Emily

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Smooth and Creamy Panettone Ice Cream bursting with festive flavours. With just 10 minutes prep time this no churn recipe is super easy to make and makes the most delicious creamy ice cream with a fun festive twist.

An overhead shot of panettone ice cream in a loaf tin

It wouldn’t be Christmas without Panettone, I just love it and just as much as I love eating it by the slice with a cup of coffee (or prosecco) I also love using it in creative ways like our Panettone Bread Pudding, Panettone Ice Cream Bombe and now Panettone Ice Cream!

The ice cream is super smooth and creamy and is packed with wonderful festive flavours like rum, vanilla, and candied orange!

Using the same base recipe as our Stracciatella gelato this ice cream recipe is no-churn so there’s no need for an ice cream machine and you don’t need to make an egg-based custard first either. It really couldn’t be easier.

See my full step by step recipe below complete with a helpful video and all the tips you need!

Ingredients – what you need

To make this easy ice cream you just need a few basic ingredients; heavy cream, condensed milk, vanilla extract, candied mixed peel, dark rum, and, leftover Panettone bread (anywhere from 1/4 to 1/3 of a Panettone is all you need).

See the photo below that shows you all the ingredients you need!

An overhead shot of all the ingredients you need to make Panettone ice cream

How to make Panettone Ice Cream

Put the heavy cream, condensed milk, rum, and vanilla in a large mixing bowl and beat with an electric mixer until thick, smooth, and resembles soft peaks (photos 1 & 2).

Step by step photos showing how to make panettone ice cream

Cut the panettone into cubes and fold it into the ice cream with the candied peel making sure to keep some of both to scatter on top as garnish (photos 3 & 4).

Transfer the ice cream to a freezer-proof container, cover with a lid or plastic wrap and freeze for 6 hours to overnight. Remove the ice cream from the freezer around 10 minutes before serving (photos 5 & 6).

Two photos showing how to freeze panettone ice cream
A close up of panettone ice cream in an ice cream scoop

Top tips and recipe FAQs

  • Panettone – this recipe is designed to use up leftover panettone. I use anywhere from 1/4 to 1/3 of a panettone cut up into cubes.
  • Cream – make sure to use full-fat heavy cream so it whips up properly, low fat cream won’t work.
  • Rum – this adds a nice kick to the ice cream but if you want to make it alcohol-free you can use rum essence instead or leave it out altogether.
How long does it take to freeze?

The ice cream will take at least 4-6 hours to freeze properly and will need 10-15 minutes to soften so remove it from the freezer in advance.

More ice cream recipes you might like

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Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Panettone Ice Cream

Smooth and Creamy Panettone Ice Cream bursting with festive flavours. This no churn recipe is super easy to make and makes a delicious treat for the holidays!
Course Dessert
Cuisine Modern Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 342kcal
Author Emily Kemp

Ingredients

  • 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 of dark rum
  • ¼ to ⅓ of panettone bread cut into cubes
  • ½ cup candied mixed peel (100g)

Instructions

  • Put the heavy cream, condensed milk, rum and vanilla in a large mixing bowl and beat with an electric mixer until really thick, smooth, and resembles soft peaks
  • Cut the panettone into cubes and fold it into the ice cream with the candied peel making sure to keep some of both to scatter on top as garnish.
  • Transfer the ice cream to a freezer-proof container, cover with a lid or plastic wrap and freeze for 6 hours to overnight. Remove the ice cream from the freezer around 10-15 minutes before serving.

Notes

  • Panettone – this recipe is designed to use up leftover panettone. I use anywhere from 1/4 to 1/3 of a panettone cut up into cubes.
  • Cream – make sure to use full-fat heavy cream so it whips up properly, low fat cream won’t work.
  • Rum – this adds a nice kick to the ice cream but if you want to make it alcohol-free you can use rum essence instead or leave it out altogether.

Nutrition

Calories: 342kcal | Carbohydrates: 25g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 67mg | Potassium: 163mg | Fiber: 1g | Sugar: 23g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg
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 this brand 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 here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!

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