Panettone ice cream without an ice cream maker is a creamy and fragrant dessert, perfect for the Christmas holidays and a great way to give new life to leftover panettone. It is prepared in just a few minutes and doesn’t require any special equipment: simply whip the cream, add the condensed milk, and incorporate the panettone cubes to create a rich and irresistible ice cream.
The result is a velvety ice cream, with the taste of panettone blending with the sweetness of the cream, enriched by small soft pieces that give a delightful texture. You can personalize it with chocolate chips, candied fruits, or a citrus note from orange zest to make it even more festive.
Serve it in bowls, decorated with toasted panettone cubes and a drizzle of chocolate topping or hazelnut crumbs. It is a clever and scenic recipe, perfect both as a dessert after dinner or as a sweet end to festive meals.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4/5 servings
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, New Year's Eve
Ingredients for Panettone Ice Cream Without Ice Cream Maker:
- 1.7 cups whipping cream (unsweetened)
- 1 cup condensed milk
- 7 oz leftover panettone
- 2 oz chocolate chips
- as needed chocolate topping
Tools for Panettone Ice Cream Without Ice Cream Maker:
- 2 Bowls glass
- 1 Knife serrated
- 1 Electric whisk
- Ice cream bowls
- 1 Spatula for ice cream
Steps for Making Panettone Ice Cream Without Ice Cream Maker:
Cut the slice of panettone into regular cubes, then set aside 1.8 oz (50 grams) for the final decoration.
In a large bowl, whip the very cold cream from the refrigerator until you get a firm consistency, then add the condensed milk, first stir with a spatula and then whip it for a few minutes with the electric whisk.
Add the chocolate chips and the diced panettone, and use a spatula to blend them well into the cream. Cover the bowl with plastic wrap, and place it in the freezer for at least 4 hours; you can easily prepare it well in advance.
Before serving, let the ice cream sit at room temperature for 5–10 minutes to achieve a creamy and easy-to-scoop consistency. Place the ice cream in individual bowls.
For a delicious decoration, add the previously set aside panettone cubes, toasted for a few minutes in a non-stick pan and cooled, along with a drizzle of chocolate topping or Nutella softened beforehand in the microwave.
NOTES
If you use sweetened Hoplà vegetable cream, reduce the amount of condensed milk to only 180/200 ml, while keeping the amount of cream the same.
FAQ (Frequently Asked Questions)
Can I use pandoro instead of panettone?
Yes, pandoro works perfectly and makes the ice cream even sweeter and creamier. You can add a pinch of orange or lemon zest to balance the sweetness.
Can I use only vegetable cream?
Of course! If you use a sweetened vegetable cream, like Hoplà, reduce the condensed milk to 6 oz (180g) to avoid making the ice cream too sweet.
How long can it be stored in the freezer?
Panettone ice cream can be perfectly stored for up to 2 weeks in an airtight container. Take it out 10 minutes before serving to achieve a creamy consistency.
Can I make it without condensed milk?
If you want a lighter version, you can replace the condensed milk with 5 oz (150g) of whole Greek yogurt and 3 tablespoons of honey, but the texture will be less creamy and more “icy.”
