Individual Ice Cream Stuffed Mini Panettones filled with an easy no-churn Amarena cherry and chocolate ice cream. This festive dessert looks impressive and is quick to make — ideal for Christmas dinners and holiday parties.
Celebrate the season with these beautiful Ice Cream Stuffed Mini Panettones. Using store-bought mini Panettones, you hollow them out and fill them with a creamy, no-churn chocolate ice cream studded with sour Amarena cherries. Finish each one by dipping the tops in melted dark chocolate and adding festive sprinkles for an effortless holiday showstopper.
Ingredients
Ingredient notes and substitutions
- Mini Panettones: Use traditional or chocolate-chip mini Panettones. Full chocolate Panettone can tear from the paper case and look ragged when hollowed.
- Sweetened condensed milk: Essential for the no-churn ice cream — don’t substitute.
- Heavy cream (double cream UK): Use full-fat cream for the best texture.
- Cocoa powder: Choose a good-quality cocoa for richer chocolate flavour.
- Amarena cherries: Sour Italian cherries in syrup add brightness. Maraschino cherries can be used if you prefer a sweeter option.
Step by step photos and instructions
Make the ice cream
Add the cocoa powder and milk to a saucepan and heat over medium, whisking until the mixture just starts to simmer and the cocoa dissolves. Remove from the heat and set aside to cool completely — it’s important the mixture is cold before proceeding.
When cooled, combine the cocoa-milk mixture with the condensed milk, heavy cream and vanilla in a stand mixer fitted with a whisk attachment or in a large bowl with an electric whisk. Whisk to soft peaks — take care not to overwhip.
Stuff the Panettones
Use a knife to cut around the bottom of each Panettone, leaving a small border (about 1/2 cm). Try to remove the base in one piece to use as a lid, then spoon out the interior, taking care not to pierce the top.
Add roughly 1 tablespoon of the ice cream mixture, then layer 2–3 Amarena cherries. Repeat 2–3 times until the Panettone is filled, finishing with a layer of ice cream. Press the lid back on and wrap each Panettone tightly in plastic wrap.
Repeat for all mini Panettones, then freeze for at least 6 hours, preferably overnight. Any leftover ice cream can be frozen in a freezer-proof container for later.
Optional topping
Dip the top of each Panettone in melted dark, milk or white chocolate and sprinkle with festive decorations. Because the Panettones are frozen, the chocolate sets quickly — add sprinkles immediately. Alternatively, top with a dollop of whipped cream, grated chocolate and a fresh cherry.
Remove from the freezer about 10 minutes before serving so the ice cream softens slightly for easy slicing.
Serving ideas
Try these topping options:
- Chocolate dipped: Dip frozen Panettones in melted chocolate and add sprinkles or chocolate chips. Work quickly so the decoration adheres before the chocolate sets.
- Whipped cream: Whip heavy cream to soft peaks, flavour with a splash of Frangelico or Amaretto, and add a dollop with grated chocolate and a cherry.
- Extra Amarena cherries: For more cherry flavour, top with whipped cream and a spoonful of Amarena cherries.
Recipe Tips
- Before serving: Take the Panettones from the freezer about 10 minutes before serving to let the ice cream soften.
- Other fillings: Any ice cream works here — no-churn options like Stracciatella or Pistachio are great, or use a softened store-bought flavour.
- Storage: Stuffed mini Panettones keep well in the freezer for months.
- Yield: This recipe makes more ice cream than needed for eight mini Panettones — enough to fill around 18 minis or one full-size Panettone. Freeze any remainder to use later.
Yes, you can make this recipe using one large Panettone instead of minis.
Place any leftover mixture in a freezer-proof container, add extra Amarena cherries if desired, and freeze for later.
If you try this Ice Cream Stuffed Mini Panettone recipe, please rate it and leave a comment to share how it turned out — feedback is always welcome!
Step By Step Photos Above
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Ice Cream Stuffed Mini Panettone (Cherry & Chocolate)
By Emily
Ingredients
- 8 Mini Panettone
- 14 oz (392g) sweetened condensed milk
- 2.5 cups (600ml) heavy cream
- ½ cup (120ml) milk
- 4 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 32 Amarena cherries in syrup (about 4 per Panettone)
Topping ideas (optional)
- Heavy cream (double cream UK)
- Dark chocolate
- Sprinkles
- Fresh cherries
Instructions
Make the ice cream
- Add cocoa and milk to a saucepan, heat until just simmering and the cocoa dissolves. Cool completely.
- Whisk the cooled mixture with condensed milk, cream and vanilla to soft peaks.
Stuff the Panettones
- Cut around the base of each Panettone leaving a small border and remove the base to use as a lid. Spoon out the interior carefully.
- Layer about 1 tablespoon of ice cream, then 2–3 Amarena cherries. Repeat until filled and finish with ice cream. Replace the lid and wrap tightly.
- Freeze for at least 6 hours or overnight. Freeze any leftover ice cream in a container.
Optional topping
- Dip tops in melted chocolate and add sprinkles, or top with whipped cream, grated chocolate and a cherry.
- Allow Panettones to sit 10 minutes before serving for easier slicing.
Notes
- Milk: full-fat or semi-skimmed both work.
- Chocolate shards: create shards by scraping a knife along the back of a chocolate bar.
- Topping tips: Dip directly from the freezer and work quickly to add sprinkles before the chocolate sets.
- Storage: Keep in the freezer for months.
- Serving: Remove at least 10 minutes before serving to soften the ice cream slightly.
- Yield: Makes a full batch of ice cream — enough for around 18 mini Panettones or one full-size Panettone. Freeze leftovers.
Nutrition
Nutrition information is an estimate.