Panettone Ice Cream, No Churn
- Makes 12 servings
- Prep 10 minutes
- Total 10 minutes
Smooth and Creamy Panettone Ice Cream full of festive flavours. With 10 minutes prep time this no churn recipe is easy to make and makes the most good creamy ice cream with a fun festive twist.
It wouldn't be Christmas without Panettone, we love it and as much as we love eating it by the slice with a cup of coffee (or prosecco) we also love using it in creative ways like our Panettone Bread PuddingPanettone Ice Cream Bombe and now Panettone Ice Cream!
The ice cream is smooth and creamy and is packed with wonderful festive flavours like rum, vanilla, and candied orange!
Using the same base recipe as our Stracciatella gelato this ice cream recipe is no-churn so there's no need for an ice cream machine and you don't need to make an egg-based custard first either. It couldn't be easier.
S ee our full step by step recipe below complete with a helpful video and all the tips you need!
Ingredients – what you need
To make this easy ice cream you need a few basic ingredients heavy cream, condensed milk, vanilla extract, candied mixed peel, dark rum, and, leftover Panettone bread (anywhere from 1/4 to 1/3 of a Panettone is all you need).
See the photo below that shows you all the ingredients you need!
How to make Panettone Ice Cream
Put the heavy cream, condensed milk, rum, and vanilla in a large mixing bowl and beat with an electric mixer until thick, smooth, and resembles soft peaks (photos 1 & 2).
Cut the panettone into cubes and fold it into the ice cream with the candied peel making sure to keep some of both to scatter on top as garnish (photos 3 & 4).
Transfer the ice cream to a freezer-proof container, cover with a lid or plastic wrap and freeze for 6 hours to overnight. Remove the ice cream from the freezer around 10 minutes before serving (photos 5 & 6).
Top tips and recipe FAQs
- Panettone – this recipe is designed to use up leftover panettone. We use anywhere from 1/4 to 1/3 of a panettone cut up into cubes.
- Cream – use full-fat heavy cream so it whips up properly, low fat cream won't work.
- Rum – this adds a nice kick to the ice cream but if you want to make it alcohol-free you can use rum essence instead or leave it out altogether.
The ice cream will take at least 4-6 hours to freeze properly and will need 10-15 minutes to soften so remove it from the freezer in advance.
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 Recipe
Ingredients
Makes 12 servings
- 14 oz can of condensed milk ((397g))
- 2.5 cups heavy cream (double cream UK) ((600ml))
- ¼ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 2 tbsp of dark rum
- ¼ to ⅓ of panettone bread (cut into cubes)
- ½ cup candied mixed peel ((100g))
Method
Put the heavy cream, condensed milk, rum and vanilla in a large mixing bowl and beat with an electric mixer until really thick, smooth, and resembles soft peaks
Cut the panettone into cubes and fold it into the ice cream with the candied peel making sure to keep some of both to scatter on top as garnish.
Transfer the ice cream to a freezer-proof container, cover with a lid or plastic wrap and freeze for 6 hours to overnight. Remove the ice cream from the freezer around 10-15 minutes before serving.
Kitchen notes
- Panettone this recipe is designed to use up leftover panettone. We use anywhere from 1/4 to 1/3 of a panettone cut up into cubes.
- Cream use full-fat heavy cream so it whips up properly, low fat cream won't work.
- Rum this adds a nice kick to the ice cream but if you want to make it alcohol-free you can use rum essence instead or leave it out altogether.
