Panettone Bombe - Easy Christmas Ice Cream Cake 🎄
This easy no-bake Panettone Bombe is the perfect festive Christmas ice cream cake, made with panettone, a creamy semifreddo filling, and a decadent chocolate shell, all topped with sprinkles!
Equipment
- Freezer-safe bowl (8-9 inches wide)
- Plastic Wrap
- Stand mixer (or electric mixer with large bowl)
- Wire Rack
- Baking Sheet
Ingredients
- 1 Panettone (about 26 ounces or 750g), traditional or chocolate chip
- 1 cup Heavy Cream
- 1 can Sweetened Condensed Milk (14 ounces or 397g)
- 1/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 fluid ounce Cointreau Liqueur (optional)
- 1 cup Dark Chocolate chopped
- Festive Sprinkles for decoration
Instructions
- Carefully remove all paper from your panettone. Slice the panettone into even 1/2-inch thick pieces.
- Line a freezer-safe bowl (about 8-9 inches wide) with plastic wrap, leaving plenty of overhang to cover the cake later. Place one panettone slice at the bottom of the bowl, gently pressing it down.
- Arrange more panettone slices around the sides of the bowl, overlapping them slightly to ensure no gaps. Press them gently against the bowl to form a solid shell.
- In a stand mixer, combine the heavy cream, sweetened condensed milk, sugar, vanilla extract, and Cointreau (if using). Beat on medium-high speed until the mixture forms soft peaks. Be careful not to overmix.
- Pour the creamy semifreddo mixture into the panettone-lined bowl. Gently fold any overhanging panettone slices inwards over the semifreddo; it doesn't need to be perfectly neat.
- Place one or more panettone slices on top of the semifreddo to fully cover it.
- Fold the plastic wrap overhang completely over the panettone bombe to seal it. Freeze for at least 8 hours, or ideally overnight, until firm. This is a great make-ahead dessert!
- When ready to serve, melt the dark chocolate. You can do this in a heatproof bowl set over a pot of simmering water (double boiler method) or carefully in the microwave.
- Remove the panettone bombe from the bowl and unwrap the plastic. Place it on a wire rack set over a baking sheet. Pour the melted chocolate evenly over the top of the bombe, letting it drip down the sides. Immediately decorate with festive sprinkles.
- The chocolate shell will harden quickly, usually within a minute or two. Your beautiful Panettone Bombe is now ready to slice and enjoy! Let it sit out for 5-10 minutes for easier slicing.
Notes
This recipe is an easy make-ahead Christmas dessert, perfect for holiday entertaining. The freezing time makes it a convenient no-bake treat! #EasyChristmasDessert #NoBakeTreat #HolidayEntertaining #SimpleSweets
Nutrition Information (per serving):
Calories: 521
Total Carbs: 32g
Net Carbs: 30g
Fats: 20g
Protein: 4g
Calories: 521
Total Carbs: 32g
Net Carbs: 30g
Fats: 20g
Protein: 4g
