Smooth and creamy Panettone Ice Cream filled with festive flavours. This no-churn recipe takes only about 10 minutes to prepare and yields a rich, velvety ice cream with a seasonal twist.
Panettone is a holiday classic and delicious eaten by the slice with coffee or prosecco. It’s also perfect for transforming into desserts like Panettone Bread Pudding, Panettone Ice Cream Bombe, and this Panettone Ice Cream.
This ice cream is exceptionally smooth and creamy, with warm notes of dark rum, vanilla and bright candied orange. It uses the same base as our Stracciatella gelato but stays delightfully simple: no ice cream maker and no egg custard required.
Follow the step-by-step recipe below, which includes photos and helpful tips.
Ingredients – what you need
For this easy no-churn ice cream you only need a few pantry staples: heavy cream, condensed milk, vanilla, candied mixed peel, dark rum, and leftover panettone (about 1/4 to 1/3 of a whole panettone).
How to make Panettone Ice Cream
In a large bowl, combine the heavy cream, condensed milk, dark rum and vanilla. Beat with an electric mixer until the mixture is thick, smooth and holds soft peaks.
Cut the panettone into small cubes and fold them into the whipped mixture along with the candied peel. Reserve some cubes and peel for scattering on top as a garnish.
Transfer the mixture to a freezer-safe container, cover, and freeze for 6 hours or overnight. Remove the ice cream from the freezer about 10–15 minutes before serving to soften slightly for easier scooping.
Top tips and recipe FAQs
- Panettone: This recipe is a great way to use up leftover panettone. Cut 1/4 to 1/3 of a panettone into cubes.
- Cream: Use full-fat heavy cream so it whips properly; low-fat creams won’t hold structure.
- Rum: Dark rum adds depth and warmth. For an alcohol-free version, substitute rum essence or omit it entirely.
Allow at least 4–6 hours for the ice cream to set properly; remove it 10–15 minutes before serving so it softens slightly for scooping.
More ice cream recipes you might like
- Stracciatella Gelato (No Churn)
- Italian Lemon Ice Cream with Limoncello
- Chocolate Hazelnut Ice Cream
- Tiramisu Ice Cream
- Chocolate Semifreddo
If you try this Panettone Ice Cream or any other recipe, please rate it and share your results in the comments — feedback is always appreciated!
Step By Step Photos Above
Most recipes include step-by-step photos, tips and videos to help you get it right first time.
Panettone Ice Cream
By Emily
Ingredients
- 14 oz can condensed milk (397g)
- 2.5 cups heavy cream (double cream UK) (600ml)
- 1/4 tsp vanilla bean paste (or 1 tsp vanilla extract)
- 2 tbsp dark rum
- 1/4–1/3 panettone bread, cut into cubes
- 1/2 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 thick, smooth and holding soft peaks.
- Cut the panettone into cubes and fold them into the whipped mixture along with the candied peel, reserving some to garnish.
- Transfer to a freezer-proof container, cover and freeze for 6 hours to overnight. Remove from the freezer 10–15 minutes before serving.
Video
Notes
- Panettone – Use leftover panettone; 1/4 to 1/3 of a loaf works well.
- Cream – Full-fat heavy cream is essential for the right texture.
- Rum – Adds flavour; use rum essence or omit for a non-alcoholic version.
Helpful Info for All Recipes
- I usually use extra virgin olive oil in recipes unless noted otherwise.
- All vegetables listed are medium unless stated.
- Recipes are tested using a fan (convection) oven unless specified.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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