Impress your guests with this showstopping Panettone Bombe. This Christmas ice cream cake features an outer chocolate shell, panettone slices lining the outside and a light, creamy semifreddo centre. It’s surprisingly low-prep, fuss-free and easy to assemble.
For showstopping desserts I favour big impact with minimal effort. If you liked the idea of something festive but simple, this fits the bill: chocolate, ice cream and candied-fruit studded panettone — what’s not to love?
Top Tip: If you don’t like candied fruit, swap the traditional panettone for a chocolate-chip panettone.
Ingredients You Need
- Panettone – one regular-sized traditional panettone (avoid ones with a cream filling; you need to slice it).
- Heavy cream (double cream) – for a silky semifreddo.
- Condensed milk – used instead of eggs to keep the recipe quick and foolproof.
- Sugar – to taste in the semifreddo.
- Cointreau or other liqueur – optional; omit if you prefer no alcohol.
- Vanilla extract – use extract, not essence.
Visual walk-through of the recipe
Remove the paper wrapper from the panettone, including the bottom, then slice it into 1/2 inch (about 1.2 cm) thick pieces.
Line a suitably sized bowl with plastic wrap (cling film), leaving plenty of overlap so you can seal the bombe later. Place one slice of panettone in the base and press gently to form a stable bottom layer.
Stand slices upright around the inside edge of the bowl, overlapping slightly to avoid gaps. Press down lightly so they hold their shape.
Whip the semifreddo ingredients (heavy cream, condensed milk, sugar, vanilla and liqueur if using) in a stand mixer or using an electric whisk until soft peaks form — be careful not to overbeat.
Spoon the semifreddo into the panettone-lined bowl. Tuck any overhanging panettone slices in so the filling sits neatly inside; it doesn’t need to be perfect.
Cover the semifreddo with another panettone slice (or more than one if needed) to seal the top. Fold the plastic wrap over the top, making sure the bombe is completely covered, then freeze.
When ready to serve, gently remove the plastic wrap and melt dark chocolate in a heatproof bowl over simmering water (or use a double boiler).
Place the frozen panettone bombe on a wire rack set over a baking tray and pour the melted chocolate over the top, allowing it to drip down the sides. Finish with festive sprinkles or edible glitter while the chocolate is still wet. The coating will set quickly and the bombe is ready to serve.
How Long Should I Freeze it For?
Ideally freeze the panettone bombe overnight for best texture. It’s an excellent make-ahead dessert — only about 15 minutes of hands-on prep.
If you’re short on time, freeze it for at least 6 hours before glazing and serving.
Recipe tips
- Allow the bombe to sit 5–10 minutes at room temperature before slicing; it will be easier to cut.
- Dark chocolate balances the sweetness of panettone and semifreddo, but milk or white chocolate also works.
- Swap Cointreau for your favourite liqueur or leave it out entirely.
- Make sure the bowl and plastic wrap used are freezer-proof.
- Use any sprinkles or edible glitter you like for a festive finish.
More Italian Christmas desserts you might like
- Pandoro Christmas Tree Cake
- Panettone Bread Pudding
- White Chocolate Panna Cotta
- The Ultimate Chocolate Martini
- Quick & Easy Tiramisu – Best Ever Recipe
If you try this Panettone Bombe, let me know how it turned out in the comments. Share photos and your tweaks for others to enjoy.
Panettone Bombe – Christmas Ice Cream Cake
By Emily
Prep: 15 mins | Freezing time: 8 hrs | Total: 8 hrs 15 mins | Serves: 10
Ingredients
- 1 Panettone (approx. 26 oz / 750 g)
Semifreddo ingredients
- 1 cup heavy cream / double cream (250 ml)
- 1 cup condensed milk (394 g)
- 1/4 cup sugar (50 g)
- 1 tsp vanilla extract
- 1 fl oz Cointreau (30 ml) — optional
Topping
- 1 cup dark chocolate (200 g), melted
- Sprinkles for decoration
Instructions
- Remove the paper wrapper from the panettone, including the very bottom, and slice into 1/2 inch thick pieces.
- Line a bowl with plastic wrap, leaving overlap. Place a panettone slice in the base and press lightly.
- Arrange slices around the sides of the bowl, overlapping so there are no gaps. Press down slightly and set aside.
- Whip the semifreddo ingredients to soft peaks — do not overbeat.
- Pour the semifreddo into the panettone-lined bowl and tuck in any overhanging slices.
- Cover the top with another slice (or more) to seal, fold the plastic wrap over the top, and freeze.
- When ready to serve, melt dark chocolate over simmering water.
- Place the frozen bombe on a wire rack over a tray and pour the chocolate over the top. Add sprinkles while the chocolate is wet.
- The chocolate will set quickly; slice after 5–10 minutes at room temperature and serve.
Notes
- Let the bombe sit 5–10 minutes out of the freezer before slicing.
- Use dark, milk or white chocolate depending on your sweetness preference.
- Substitute or omit liqueur to taste. Ensure all materials are freezer-safe.
- Decorate with any sprinkles or edible glitter for a festive look.
Nutrition
Calories: 521 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 20 g | Saturated fat: 12 g | Sugar: 27 g (approximate)
Nutrition information is an approximation.