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An overhead shot of panettone ice cream in a loaf tin topped with candied peel
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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!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: Modern Italian
Servings: 12 servings
Calories: 342kcal
Author: Emily Kemp


  • 14 oz can of condensed milk (397g)
  • 2.5 cups heavy cream (double cream UK) (600ml)
  • ¼ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • 2 tablespoon of dark rum
  • ¼ to ⅓ of panettone bread cut into cubes
  • ½ cup candied mixed peel (100g)


  • 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.



  • Panettone - this recipe is designed to use up leftover panettone. I use anywhere from ¼ to ⅓ 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.


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