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Deliciously layered panettone ice cream cake topped with festive decorations.

Panettone Ice Cream Cake

A delightful fusion of panettone and ice cream, this cake brings together festive flavors and textures for a unique dessert that’s perfect for celebrations.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Celebration, Dessert
Cuisine: Fusion, Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 1 large large panettone (about 750 g) Look for panettone without artificial preservatives.
  • 1 cup heavy whipped cream
  • 1/4 cup powdered sugar
For the Ice Cream Layers
  • 4 cups your favorite ice cream (vanilla, chocolate, or fruit flavor)
  • 1/2 cup mixed berries (fresh or frozen)
  • 1/4 cup chocolate chips (optional) Optional for added flavor.
For the Topping
  • to taste Fresh berries for garnish
  • to taste Mint leaves (for garnish)

Method
 

Preparation
  1. Slice the panettone into thick, even layers about 1 inch thick.
  2. In a large bowl, whip the cream with a hand mixer until soft peaks form, then gradually add in the powdered sugar until fully blended and glossy.
Assembly
  1. In a 9-inch round springform pan, place one layer of panettone at the bottom.
  2. Spread a thick layer of ice cream over it (around 1 cup or as much as desired).
  3. Sprinkle with mixed berries and optional chocolate chips over the ice cream layer.
  4. Add the next layer of panettone on top, pressing down gently.
  5. Repeat the process (cream, ice cream, berries) for each layer until finishing with another layer of panettone.
  6. Cover the cake tightly and place it in the freezer for at least 4 hours, or overnight for best results.
Serving
  1. When ready to serve, carefully remove the cake from the springform pan.
  2. Garnish with fresh berries and mint leaves.

Notes

For a dairy-free version, use coconut cream and dairy-free ice cream. For a decorative touch, drizzle chocolate sauce or fruit compote on the plate before serving.