Panettone ice cream cake

by Daniela

Photo 23-02-2015 10 36 35

This is not the prettiest and the most photogenic cake I have made so far, but it is incredibly easy and tasty. It also allows variations of the ingredients, so it can be made in a different way every time.
In general I am not the biggest fan of Jamie Oliver. But I have to admit that he has some very good recipes, (like this one) which are worth trying. I made my own version of the pannetone cake, a bit simpler than the original, and it became quite good. As I already said, the downside of this dessert is that it is not very good looking, which is totally compensated by the taste. One more reason for the imperfect appearance of my cake is that I didn’t really have an appropriate bowl and the one I used didn’t give it the best shape.

Photo 23-02-2015 10 09 11

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Panettone Ice Cream Cake

Prep Time15 mins
Total Time15 mins

Ingredients

  • 1 lb panettone, 500 g
  • 3 tbs blueberry jam
  • 1 lb ice cream by choice, 500 g (I used stracciatella, amarena and pistachio)
  • 2 tbs morello cherry jam
  • 3,5 oz/ 100 g dried apricots , chopped into small pieces
  • 3,5 oz/ 100 g milk chocolate, melted (optiona)

Instructions

  • Take the ice cream out of the freezer for around ½ hour before using it: it has to soften a bit in order to be spread easier.
  • Line a large bowl with cling film (about 1-2 l capacity)
  • Slice the panettone and arrange 2/3 of the slices around the bottom of the bowl (the slices should be more or less equal size but you can cut also some smaller pieces to fill the holes). Spread 2 tbs of the blueberry jam over the panettone. Add half of the ice cream on top and spread it around evenly (it shouldn’t be too melted because it will not be good after it freezes again). Add the cherry jam and the dried apricots and spread the remaining ice cream on top. Smear 1 tbs of blueberry jam on one side of the remaining panettone slices and cover the ice cream with them (blueberry jam downwards). Cover the bowl tightly with cling film and insert it in the freezer for at least 3-4 hours.
  • Take the ice cream cake out of the freezer ½ hour before serving and turn it upside down on a plate.
  • Before serving melt 100g chocolate over a pan of simmering water and pour it on top of the cake. This step can be skipped if the cake is for home consumption: it will not affect the taste. However it looks much yummier covered with chocolate so if you plan to impress your guests don’t forget it.
Cake Pan Conversions CalculatorAdapt any cake recipe to your pan with this calculator!
Tried this recipe? Show me your creation!Mention @daniscookings in Instagram or tag #daniscookings!

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Photo 23-02-2015 10 38 03

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