Ice Cream Stuffed Mini Panettone (Cherry & Chocolate)
This recipe makes a lot more ice cream than what is needed for 8 mini Panettone. You can freeze the leftover ice cream for a later date or stuff more mini Panettone as needed.
Servings: 8 mini Panettone
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.
Nutrition
Calories: 566kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 40mg | Potassium: 143mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 0.3mg
