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Panettone Ice Cream Bomb

Panettone Ice Cream Bomb

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  • 1 Panettone loaf
  • 1 cup Heavy cream
  • 1 cup Condensed milk
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract
  • 1 oz Cointreau, optional
  • 1 cup Dark chocolate
  • Toppings as desired


  1. Cut the panettone into ½ inch thick slices.
  2. Line a bowl with plastic wrap, leaving enough overhang for wrapping the cake.
  3. Lightly press a piece of panettone to the bottom of the bowl. Continue adding panettone around the sides of the bowl, overlapping them so there are no gaps. Reserve enough pieces to cover the top later.
  4. Beat together the heavy cream, condensed milk, sugar, vanilla and Cointreau, if using, until it forms soft peaks. Be careful not to overmix.
  5. Pour the ice cream mixture into the panettone-lined bowl.
  6. Add enough panettone pieces to cover the ice cream, then wrap the overhanging plastic wrap around the whole cake.
  7. Freeze for at least 6 hours, or overnight.
  8. When ready to serve, melt the chocolate gently.
  9. Remove the panettone bomb from the bowl and plastic wrap and place on a wire rack over a baking sheet. Pour the melted chocolate evenly over the panettone, followed by sprinkles, nuts, chocolates, or other toppings.


Recipe adapted from