Panettone Gelato

How to Make Panettone Gelato

Transforming a traditional Italian Panettone into the most delicious ice cream cake you have ever tasted is easier than you think. First, slice off the top of the Panettone and set it aside. Hollow out the inside of the sweet, moist bread and fill it with your favourite gelato flavour, such as pistachio, chocolate or vanilla. Replace the top of the Panettone and wrap it tightly in plastic wrap.

Freeze the cake for several hours or overnight, until the gelato is firm. When you’re ready to serve, remove the plastic wrap and dust the top of the cake with powdered sugar for a festive touch. Impress all your family and friends with this simple yet impressive dessert, using my favourite Panettone gelato recipe.

Watch the Panettone Gelato video recipe:

How to Make PANETTONE ICE CREAM CAKE Like an Italian

Vincenzo’s Top Tip To Make Panettone Gelato

Allow plenty of time for the dough to rise properly

As this will help create the characteristic light and airy texture of panettone.

Chill the mixture before churning

After mixing the ingredients, it is essential to chill the mixture in the refrigerator for at least an hour. This will help to prevent the formation of ice crystals during the churning process.

Store the gelato in an airtight container

To keep your panettone gelato fresh and prevent freezer burn, store it in an airtight container in the freezer. If possible, use a container that is the same size as the gelato to reduce air exposure.

Panettone Gelato

Print Recipe

Prep Time: 15 minutes mins

Servings: 10

Equipment

• ▢
  Medium size mixing bowls
• ▢
  Bread knife
• ▢
  Electric Mixer
• ▢
  Tablespoon
• ▢
  Cooking brush

Ingredients

• ▢ 1 Large panettone, my FAVORITE is with figs but you can choose yours!
• ▢ 200 grams Mascarpone
• ▢ 200 grams Vanilla gelato
• ▢ 200 grams Chocolate gelato
• ▢ 1 glass Prosecco, A dry Prosecco would work best
• ▢ 2 Eggs
• ▢ 50 grams Sugar

Instructions

• Remove the Panettone from it’s plastic packaging and keep this aside for later.
• Normally, this Italian Christmas cake will have a paper trim around the base. Using this as a guide, put the panettone on its side and cut the top part off, making a lid.
• Put this piece to the side and begin to cut a hole out of the base by first creating a circle outline with the top of your knife, 3 cm in from the edge.
• Once you have done this, use your hands to pull the filling out, making sure you leave a layer at the base.
• Keep one nice sized chunk of panettone filling to the side and break the rest into smaller pieces, dividing half into the vanilla gelato and the other half into the chocolate. Mix them well using a tablespoon.
• Separate the egg yolk from the white, putting them in 2 individual bowls.
• Add 50g sugar to the bowl with the yolks and mix well using an electric mixer. The sugar should dissolve nicely into a creamy mixture.
• Mix the egg whites separately using the electric mixer until they are fluffy and dense.
• Add 200g mascarpone to the bowl with the egg yolk and mix well.
• Fold through the egg whites using a tablespoon and then use the electric hand mixer once again.
• Break up the remaining piece of panettone filling, adding it in also and mxing it once again with a spoon.
• Dip a cooking brush into a glass filled with Prosecco and paste it inside and around the panettone, on the inside of the lid and around the edges of the base.
• Pour the contents of the chocolate mix into the bottom, pressing down gently with the base of the spoon.
• Delicately pour the egg and mascarpone mix over the top, followed by the vanilla icrecream.
• Gently put the “lid” of the panettone back on top and place it back inside the original wrapping, careful not to tip it over or the icecream will fall out!
• Seal the plastic making sure it is air tight so that the panettone ice cream cake doesn’t dry out.
• Keep the panettone ice cream cake in the freezer for 24-48 hr.
• E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Author: Vincenzo’s Plate

How to serve Panettone Gelato

To serve the panettone ice cream cake, it’s important to remove it from the freezer at least 5-7 minutes before serving. This will allow the gelato to soften, making it easier to cut and more enjoyable to eat. While waiting for the cake to soften, decorate a flat serving plate with chocolate topping.

Once the cake has softened, slice a nice size piece of cake and place it on top of the chocolate, in the center of the plate. And with that, you can enjoy your delicious panettone ice cream cake!

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